Soft and chewy glutinous rice balls filled with a sweet black sesame filling, these tang yuan are a traditional Chinese treat enjoyed in a sweet ginger soup!
Author:Catherine Zhang
Prep Time:45 minutes
Cook Time:10 minutes
Total Time:55 minutes
Yield:4 serves (approx 12 balls) 1x
Category:Asian Dessert
Method:Easy
Cuisine:Chinese
Ingredients
Scale
Black Sesame Filling
50g Black sesame seeds (1/3 cup)
50g White sugar (1/4 cup)
60g Unsalted butter (1/4 cup), room temperature
Dough
130g Glutinous rice flour (1 cup)
120ml Warm water (1/2 cup)
Sweet Ginger Soup
45g Brown sugar (1/4 cup)
480ml Water (2 cups)
3 slices of fresh ginger
Dried osmanthus, optional
Instructions
Black Sesame Filling
Combine the black sesame and sugar in a food processor and blitz until it forms a fine powder
Add the butter and blitz until it's smooth
Transfer the filling to a bowl, cover, and chill for 30-60 minutes
Once firm scoop 1/2 tbsp scoops of filling and roll into balls
Place in the fridge to chill while you prepare the dough
Dough
Combine the glutinous rice flour and water in a bowl and mix until a shaggy dough forms
Knead the dough until smooth, adding more glutinous rice flour or water until it's smooth and soft (it should have the texture of an earlobe)
Take 1 tbsp of dough and cover the rest with a piece of cling wrap
Roll it into a ball and use your thumb to create a cavity in the centre of the ball
Place a ball of sesame filling in the center and smoothen the edges of the dough over the black sesame filling to enclose it
Roll the ball between your palms to smoothen the edges and form a smooth ball
Repeat with the remaining dough and filling
(To make the bunny color 1 tsp of the dough pink. Roll a small ball of white dough into a tail and attach it to the back of a tang yuan with some water. Form two small logs with white dough and top them with a bit of pink for the ears. Stick black sesame seeds into the dough for the eyes and a small dot of pink dough for the nose!)
Sweet Ginger Soup
Combine the sugar, water, and ginger in a small saucepan and bring to a boil
Reduce it to a simmer and cook for 5 minutes, occasionally stirring until the brown sugar has completely dissolved
Divide the soup among your serving bowls
Bring a large pot of water to a boil over medium-high heat and add the tang yuan
Stir gently to prevent the tang yuan from sticking to the bottom of the pot
Once the tang yuan floats to the surface of the water boil for another minute
Remove the tangyuan and divide them among your serving bowls