Black Sesame Tangyuan
Black Sesame Tangyuan
Ingredients
For the Black Sesame Filling
- 1/2 cup brown sugar, packed, or 1 disk
- 1 cup black sesame seeds
- 4 tablespoons unsalted butter, softened
For the Rice Flour Dough
- 1 1/2 cups glutinous rice flour
- 1/2 cup water
For Cooking
- 8 cups water, for boiling
Instructions
- 1
Break apart the brown sugar disk and place it into a food processor. Add the black sesame seeds to the food processor.
⏱️ 2 min
- 2
Process the brown sugar and black sesame seeds until a coarse paste forms. Add the softened unsalted butter and process again until the mixture is smooth and well combined.
⏱️ 3 min
- 3
Line a small tray with parchment paper. Using a small scoop (about 1 teaspoon in size), scoop the black sesame filling onto the prepared tray. Place the tray in the freezer for at least 1 hour, or until the filling balls are firm.
⏱️ 5 min
- 4
In a large bowl, combine the glutinous rice flour and 1/2 cup of water. Mix with a spoon until the mixture becomes crumbly.
⏱️ 3 min
- 5
Transfer the crumbly mixture onto a clean wooden cutting board or a large, clean surface. Knead the mixture by hand for about 5-7 minutes until it forms a cohesive, smooth, and pliable dough ball, similar in texture to Play-Doh.
⏱️ 7 min
- 6
Place the dough back into the bowl and cover it with a damp paper towel to prevent it from drying out while you assemble the Tangyuan.
⏱️ 1 min
- 7
Remove the frozen black sesame filling balls from the freezer. Take a small piece of the rice flour dough (about 1 tablespoon) and flatten it into a disk in the palm of your hand, making the edges slightly thinner than the center.
⏱️ 10 min
- 8
Place one frozen black sesame filling ball in the center of the flattened dough disk. Carefully bring the edges of the dough up and around the filling, pinching them together to completely seal the filling inside. Roll the filled dough into a smooth ball between your palms.
⏱️ 10 min
- 9
Place the finished Tangyuan balls on a parchment paper-lined tray. Repeat with the remaining dough and filling until all Tangyuan are assembled.
⏱️ 10 min
- 10
Bring a pot of water (about 8 cups) to a rolling boil over high heat.
⏱️ 5 min
- 11
Carefully add the Tangyuan balls to the boiling water, ensuring not to overcrowd the pot. Cook the Tangyuan until they float to the surface of the water, which indicates they are cooked through. This usually takes about 3-5 minutes.
⏱️ 5 min
- 12
Using a slotted spoon, transfer the cooked Tangyuan balls into individual serving bowls. Spoon some of the hot boiling liquid from the pot into each bowl with the Tangyuan. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Black Sesame Tangyuan
For the Black Sesame Filling
- 1/2 cup brown sugar, packed, or 1 disk
- 1 cup black sesame seeds
- 4 tablespoons unsalted butter, softened
For the Rice Flour Dough
- 1 1/2 cups glutinous rice flour
- 1/2 cup water
For Cooking
- 8 cups water, for boiling
Instructions
- 1
Break apart the brown sugar disk and place it into a food processor. Add the black sesame seeds to the food processor.
⏱️ 2 min - 2
Process the brown sugar and black sesame seeds until a coarse paste forms. Add the softened unsalted butter and process again until the mixture is smooth and well combined.
⏱️ 3 min - 3
Line a small tray with parchment paper. Using a small scoop (about 1 teaspoon in size), scoop the black sesame filling onto the prepared tray. Place the tray in the freezer for at least 1 hour, or until the filling balls are firm.
⏱️ 5 min - 4
In a large bowl, combine the glutinous rice flour and 1/2 cup of water. Mix with a spoon until the mixture becomes crumbly.
⏱️ 3 min - 5
Transfer the crumbly mixture onto a clean wooden cutting board or a large, clean surface. Knead the mixture by hand for about 5-7 minutes until it forms a cohesive, smooth, and pliable dough ball, similar in texture to Play-Doh.
⏱️ 7 min - 6
Place the dough back into the bowl and cover it with a damp paper towel to prevent it from drying out while you assemble the Tangyuan.
⏱️ 1 min - 7
Remove the frozen black sesame filling balls from the freezer. Take a small piece of the rice flour dough (about 1 tablespoon) and flatten it into a disk in the palm of your hand, making the edges slightly thinner than the center.
⏱️ 10 min - 8
Place one frozen black sesame filling ball in the center of the flattened dough disk. Carefully bring the edges of the dough up and around the filling, pinching them together to completely seal the filling inside. Roll the filled dough into a smooth ball between your palms.
⏱️ 10 min - 9
Place the finished Tangyuan balls on a parchment paper-lined tray. Repeat with the remaining dough and filling until all Tangyuan are assembled.
⏱️ 10 min - 10
Bring a pot of water (about 8 cups) to a rolling boil over high heat.
⏱️ 5 min - 11
Carefully add the Tangyuan balls to the boiling water, ensuring not to overcrowd the pot. Cook the Tangyuan until they float to the surface of the water, which indicates they are cooked through. This usually takes about 3-5 minutes.
⏱️ 5 min - 12
Using a slotted spoon, transfer the cooked Tangyuan balls into individual serving bowls. Spoon some of the hot boiling liquid from the pot into each bowl with the Tangyuan. Serve warm.
⏱️ 2 min