Black Sesame Tang Yuan
Black Sesame Tang Yuan
Ingredients
For the Black Sesame Filling
- 50 g black sesame seeds
- 30 g sugar
- 20 g butter, melted
For the Tang Yuan Dough
- 200 g glutinous rice flour
- 140 g water, hot
For Serving
- as needed water, hot, or sweet ginger broth
Instructions
- 1
Add the black sesame seeds, sugar, and melted butter into a food processor. Process the ingredients until a thick, coarse paste forms. Use a spatula to scrape down the sides of the food processor to ensure all ingredients are incorporated.
⏱️ 5 min
- 2
Remove the black sesame paste from the food processor. Roll the paste into small, roughly 1-inch oval or ball-shaped pieces to form the filling. Set aside.
⏱️ 5 min
- 3
In a mixing bowl, combine the glutinous rice flour. Gradually add the hot water to the flour, mixing with a spoon until a shaggy dough forms.
⏱️ 3 min
- 4
Transfer the dough to a clean, lightly floured surface. Knead the dough by hand until it becomes smooth and pliable. This should take a few minutes.
⏱️ 5 min
- 5
Roll the smooth dough into a long, cylindrical log. Using a knife or dough cutter, cut the dough log into small, even pieces (approximately 10-12 pieces).
⏱️ 3 min
- 6
Take one piece of the cut dough and flatten it into a disc or square shape in the palm of your hand. Place one pre-rolled black sesame filling ball in the center of the flattened dough.
⏱️ 2 min
- 7
Carefully wrap the dough around the filling, bringing the edges up and pinching them together to completely seal the filling inside. Gently roll the sealed ball between your palms to form a smooth, round tang yuan. Repeat this process for all remaining dough pieces and black sesame filling balls.
⏱️ 7 min
- 8
Bring a pot of water to a rolling boil. Carefully drop the assembled tang yuan into the boiling water. Boil for a few minutes until the tang yuan float to the surface of the water, indicating they are cooked. Continue to boil them for a short additional period (about 1-2 minutes) after they float.
⏱️ 7 min
- 9
Use a slotted spoon to remove the cooked tang yuan from the hot water. Serve immediately in a bowl. Pour hot water or a sweet ginger broth over the tang yuan before serving.
⏱️ 3 min
Kitchen Tools
Black Sesame Tang Yuan
For the Black Sesame Filling
- 50 g black sesame seeds
- 30 g sugar
- 20 g butter, melted
For the Tang Yuan Dough
- 200 g glutinous rice flour
- 140 g water, hot
For Serving
- as needed water, hot, or sweet ginger broth
Instructions
- 1
Add the black sesame seeds, sugar, and melted butter into a food processor. Process the ingredients until a thick, coarse paste forms. Use a spatula to scrape down the sides of the food processor to ensure all ingredients are incorporated.
⏱️ 5 min - 2
Remove the black sesame paste from the food processor. Roll the paste into small, roughly 1-inch oval or ball-shaped pieces to form the filling. Set aside.
⏱️ 5 min - 3
In a mixing bowl, combine the glutinous rice flour. Gradually add the hot water to the flour, mixing with a spoon until a shaggy dough forms.
⏱️ 3 min - 4
Transfer the dough to a clean, lightly floured surface. Knead the dough by hand until it becomes smooth and pliable. This should take a few minutes.
⏱️ 5 min - 5
Roll the smooth dough into a long, cylindrical log. Using a knife or dough cutter, cut the dough log into small, even pieces (approximately 10-12 pieces).
⏱️ 3 min - 6
Take one piece of the cut dough and flatten it into a disc or square shape in the palm of your hand. Place one pre-rolled black sesame filling ball in the center of the flattened dough.
⏱️ 2 min - 7
Carefully wrap the dough around the filling, bringing the edges up and pinching them together to completely seal the filling inside. Gently roll the sealed ball between your palms to form a smooth, round tang yuan. Repeat this process for all remaining dough pieces and black sesame filling balls.
⏱️ 7 min - 8
Bring a pot of water to a rolling boil. Carefully drop the assembled tang yuan into the boiling water. Boil for a few minutes until the tang yuan float to the surface of the water, indicating they are cooked. Continue to boil them for a short additional period (about 1-2 minutes) after they float.
⏱️ 7 min - 9
Use a slotted spoon to remove the cooked tang yuan from the hot water. Serve immediately in a bowl. Pour hot water or a sweet ginger broth over the tang yuan before serving.
⏱️ 3 min