Black Sesame Paste & Tangyuan
Black Sesame Paste & Tangyuan
Ingredients
For the Black Sesame Paste (filling)
- 1 cup black sesame seeds
- 2 tablespoons sugar
- 2 tablespoons lard, or butter/coconut oil
For the Tangyuan Dough
- 150 grams glutinous rice flour
- 120 ml warm water
Instructions
- 1
Toast the black sesame seeds in a dry pan over medium heat for 5 minutes, stirring frequently, until fragrant. Be careful not to burn them.
⏱️ 5 min
- 2
Transfer the toasted sesame seeds to a blender or food processor and grind them into a fine powder.
⏱️ 3 min
- 3
Add the sugar and lard (or butter/coconut oil) to the ground sesame powder in the blender or food processor.
⏱️ 1 min
- 4
Blend the mixture until a smooth, thick paste forms. You may need to scrape down the sides of the blender/food processor occasionally.
⏱️ 3 min
- 5
Roll the black sesame paste into small, bite-sized balls, about 1/2 inch in diameter. Place them on a plate or tray.
⏱️ 5 min
- 6
Refrigerate the sesame paste balls for 30 minutes to allow them to solidify, making them easier to handle.
- 7
While the sesame paste chills, prepare the Tangyuan dough. In a medium bowl, combine the glutinous rice flour with the warm water.
⏱️ 2 min
- 8
Mix the ingredients with a spoon or your hands until a shaggy dough forms, then knead it in the bowl for about 5 minutes until it becomes smooth and pliable.
⏱️ 5 min
- 9
Pinch off a small piece of the dough, roughly the size of a golf ball. Flatten this piece into a disc in the palm of your hand.
⏱️ 5 min
- 10
Place one of the chilled black sesame balls in the center of the flattened dough disc.
⏱️ 1 min
- 11
Carefully wrap the dough around the sesame ball, pinching the edges together to seal it completely. Roll it gently between your palms to form a smooth, round ball.
⏱️ 5 min
- 12
Repeat steps 9-11 with the remaining dough and sesame paste balls until all Tangyuan are formed.
⏱️ 10 min
- 13
Bring a pot of water to a rolling boil. Carefully add the Tangyuan to the boiling water.
⏱️ 1 min•🌡️ 100
- 14
Boil the Tangyuan for 5 minutes, or until they float to the surface and appear slightly translucent. Reduce heat to a simmer if the water boils too vigorously.
⏱️ 5 min•🌡️ 100
- 15
Remove the cooked Tangyuan with a slotted spoon and serve immediately in a bowl with some of the cooking water, or a light ginger syrup if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Black Sesame Paste & Tangyuan
For the Black Sesame Paste (filling)
- 1 cup black sesame seeds
- 2 tablespoons sugar
- 2 tablespoons lard, or butter/coconut oil
For the Tangyuan Dough
- 150 grams glutinous rice flour
- 120 ml warm water
Instructions
- 1
Toast the black sesame seeds in a dry pan over medium heat for 5 minutes, stirring frequently, until fragrant. Be careful not to burn them.
⏱️ 5 min - 2
Transfer the toasted sesame seeds to a blender or food processor and grind them into a fine powder.
⏱️ 3 min - 3
Add the sugar and lard (or butter/coconut oil) to the ground sesame powder in the blender or food processor.
⏱️ 1 min - 4
Blend the mixture until a smooth, thick paste forms. You may need to scrape down the sides of the blender/food processor occasionally.
⏱️ 3 min - 5
Roll the black sesame paste into small, bite-sized balls, about 1/2 inch in diameter. Place them on a plate or tray.
⏱️ 5 min - 6
Refrigerate the sesame paste balls for 30 minutes to allow them to solidify, making them easier to handle.
- 7
While the sesame paste chills, prepare the Tangyuan dough. In a medium bowl, combine the glutinous rice flour with the warm water.
⏱️ 2 min - 8
Mix the ingredients with a spoon or your hands until a shaggy dough forms, then knead it in the bowl for about 5 minutes until it becomes smooth and pliable.
⏱️ 5 min - 9
Pinch off a small piece of the dough, roughly the size of a golf ball. Flatten this piece into a disc in the palm of your hand.
⏱️ 5 min - 10
Place one of the chilled black sesame balls in the center of the flattened dough disc.
⏱️ 1 min - 11
Carefully wrap the dough around the sesame ball, pinching the edges together to seal it completely. Roll it gently between your palms to form a smooth, round ball.
⏱️ 5 min - 12
Repeat steps 9-11 with the remaining dough and sesame paste balls until all Tangyuan are formed.
⏱️ 10 min - 13
Bring a pot of water to a rolling boil. Carefully add the Tangyuan to the boiling water.
⏱️ 1 min•🌡️ 100 - 14
Boil the Tangyuan for 5 minutes, or until they float to the surface and appear slightly translucent. Reduce heat to a simmer if the water boils too vigorously.
⏱️ 5 min•🌡️ 100 - 15
Remove the cooked Tangyuan with a slotted spoon and serve immediately in a bowl with some of the cooking water, or a light ginger syrup if desired. Enjoy!
⏱️ 1 min