Black Sesame Tang Yuan Cookies
Black Sesame Tang Yuan Cookies
Ingredients
- 115 g butter, softened
- 100 g caster sugar
- 135 g brown sugar
- 2 eggs, room temperature
- 1 1/2 cups black sesame paste, store-bought or homemade
- 375 g plain flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 18 black sesame tang yuan
- 3 cups black sesame seeds, for homemade paste, plus extra for topping, as needed
- a little sesame oil, for homemade paste, as needed
Instructions
- 1
To make your own sesame paste (if not using store-bought): Lightly toast 3 cups of black sesame seeds in a pan until fragrant. Blitz the toasted seeds in a blender with a little sesame oil to help blend into a puree. Set 1 1/2 cups of the prepared black sesame paste aside.
⏱️ 10 min
- 2
Prepare the cookie dough: In a large bowl, whisk 115g softened butter, 100g caster sugar, and 135g brown sugar together using an electric hand mixer until the mixture is smooth. Add 2 room temperature eggs to the mixture and whisk again until they are fully incorporated. Add 1 1/2 cups of black sesame paste to the mixture and whisk again until it is fully incorporated and the mixture is uniformly black. Fold through 375g sifted plain flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda using a spatula until just combined.
⏱️ 10 min
- 3
Chill the cookie dough: Evenly divide the prepared dough into 18 balls. Let the dough balls rest in the fridge for 30 minutes.
⏱️ 30 min
- 4
Prepare the Tang Yuan: Boil 18 black sesame tang yuan according to the packet instructions. Let the boiled tang yuan chill in the fridge to firm up. This will take at least 30 minutes.
⏱️ 30 min
- 5
Assemble the cookies: Take one dough ball and flatten it out with your hands, making a dent in the middle. Place one chilled tang yuan ball into the dent. Use your hands to carefully seal the dough edges around the tang yuan until it is completely covered and forms a new, larger ball. Add some black sesame seeds on top if desired. Repeat this process until all dough balls and tang yuan are used up, creating 18 stuffed cookies.
⏱️ 10 min
- 6
Bake the cookies: Preheat the oven to 170C (fan-forced). Bake the assembled cookies for 12-13 minutes.
⏱️ 13 min•🌡️ 170
Kitchen Tools
Nutrition Facts (per serving)
Black Sesame Tang Yuan Cookies
- 115 g butter, softened
- 100 g caster sugar
- 135 g brown sugar
- 2 eggs, room temperature
- 1 1/2 cups black sesame paste, store-bought or homemade
- 375 g plain flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 18 black sesame tang yuan
- 3 cups black sesame seeds, for homemade paste, plus extra for topping, as needed
- a little sesame oil, for homemade paste, as needed
Instructions
- 1
To make your own sesame paste (if not using store-bought): Lightly toast 3 cups of black sesame seeds in a pan until fragrant. Blitz the toasted seeds in a blender with a little sesame oil to help blend into a puree. Set 1 1/2 cups of the prepared black sesame paste aside.
⏱️ 10 min - 2
Prepare the cookie dough: In a large bowl, whisk 115g softened butter, 100g caster sugar, and 135g brown sugar together using an electric hand mixer until the mixture is smooth. Add 2 room temperature eggs to the mixture and whisk again until they are fully incorporated. Add 1 1/2 cups of black sesame paste to the mixture and whisk again until it is fully incorporated and the mixture is uniformly black. Fold through 375g sifted plain flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda using a spatula until just combined.
⏱️ 10 min - 3
Chill the cookie dough: Evenly divide the prepared dough into 18 balls. Let the dough balls rest in the fridge for 30 minutes.
⏱️ 30 min - 4
Prepare the Tang Yuan: Boil 18 black sesame tang yuan according to the packet instructions. Let the boiled tang yuan chill in the fridge to firm up. This will take at least 30 minutes.
⏱️ 30 min - 5
Assemble the cookies: Take one dough ball and flatten it out with your hands, making a dent in the middle. Place one chilled tang yuan ball into the dent. Use your hands to carefully seal the dough edges around the tang yuan until it is completely covered and forms a new, larger ball. Add some black sesame seeds on top if desired. Repeat this process until all dough balls and tang yuan are used up, creating 18 stuffed cookies.
⏱️ 10 min - 6
Bake the cookies: Preheat the oven to 170C (fan-forced). Bake the assembled cookies for 12-13 minutes.
⏱️ 13 min•🌡️ 170