Black Sesame Tang Yuan with Sweet Ginger Soup Recipe

Introduction

Black Sesame Tang Yuan is a delightful traditional dessert featuring chewy glutinous rice balls filled with rich, roasted black sesame paste, served in a sweet ginger-infused soup. Perfect for cozy gatherings, this recipe offers a balance of nutty flavors and warming spices.

Ingredients

• 1/2 cup roasted black sesame seeds
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter
• 1 2/3 cups glutinous rice flour
• 3/4 cup warm water
• 4 cups water
• 1/2 cup brown or white sugar
• 4 pandan leaves
• 4 inch piece of ginger

Instructions

1. Step 1: Prepare the black sesame filling by blending the roasted black sesame seeds and granulated sugar in a food processor until finely ground. Add the unsalted butter and pulse again until well combined into a paste.
2. Step 2: Transfer the paste into a small ziplock bag or a container lined with cling wrap. Spread it evenly and freeze for 15-20 minutes until slightly firm.
3. Step 3: Cut the chilled paste into 20 equal pieces and roll each into a small ball. If the filling softens while rolling, return it to the freezer to firm up. Keep the balls frozen until assembly.
4. Step 4: Make the sweet ginger soup by adding water, sugar, pandan leaves, and sliced ginger into a large pot. Heat on medium, bring to a boil, then simmer for 5 to 20 minutes depending on your desired ginger intensity. Remove and discard the pandan leaves and ginger slices.
5. Step 5: In a large bowl, combine glutinous rice flour with warm water gradually, mixing as you go. Knead until you achieve a smooth, pliable dough that is neither too dry nor too sticky.
6. Step 6: Dust your work surface with glutinous rice flour. Divide the dough into two halves. Roll one half into a log and cut into 10 equal pieces. Shape each piece into a ball. Keep the balls covered to prevent drying.
7. Step 7: Flatten one dough ball with your thumb to create a small cup shape. Place a black sesame filling ball inside, then carefully pinch and stretch the dough to seal the filling completely. Roll gently into a smooth ball. Place on a floured tray and cover. Repeat for all 20 balls.
8. Step 8: Freeze the prepared tang yuan if you want to cook later, or proceed immediately to cooking.
9. Step 9: Bring a pot of water to a boil. Add the tang yuan and cook until they float to the top, indicating they are done.
10. Step 10: Serve the cooked tang yuan in the warm sweet ginger soup. Enjoy them warm or at room temperature.

Tips & Variations

• Freeze the sesame filling balls solid before wrapping to prevent them from melting into the dough.
• You can substitute butter with coconut oil for a dairy-free version and a subtle tropical flavor.
• For a spicier ginger soup, increase the ginger quantity or simmer longer to intensify the flavor.
• If the dough feels sticky, add a small amount more glutinous rice flour, but avoid adding too much to keep the texture soft.

Storage

Store uncooked tang yuan in an airtight container or covered tray in the freezer for up to 2 weeks. Cooked tang yuan are best eaten fresh but can be refrigerated in their soup for 1-2 days. Reheat gently on the stove until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the black sesame filling ahead of time?

Yes, the filling can be prepared and stored in the freezer for several days. Just thaw slightly before forming into balls for easier handling.

What if I don’t have pandan leaves?

Pandan leaves add a fragrant aroma to the ginger soup but can be omitted if unavailable. The soup will still be delicious and warming with ginger alone.

Black Sesame Tang Yuan with Sweet Ginger Soup Recipe

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★★★★★

4.8 from 78 reviews

• Author: Matteo
• Total Time: 1 hour 30 minutes
• Yield: 20 servings 1x

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Description

Black Sesame Tang Yuan is a traditional Chinese dessert featuring glutinous rice flour dough filled with a rich, roasted black sesame and butter paste. Served in a fragrant sweet ginger and pandan leaf soup, this comforting dish balances nutty, sweet flavors with a soothing ginger aroma. Perfect for festive occasions or cozy gatherings, Tang Yuan highlights the delightful texture of chewy rice balls paired with a luscious sesame filling and a warm, aromatic broth.

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Ingredients

Scale 1x2x3x

Black Sesame Filling

• 1/2 cup roasted black sesame seeds
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter

Glutinous Rice Dough

• 1 2/3 cups glutinous rice flour
• 3/4 cup warm water

Sweet Ginger Soup

• 4 cups water
• 1/2 cup brown or white sugar
• 4 pandan leaves
• 4 inch ginger, sliced

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Instructions

1. Prepare Black Sesame Filling: In a food processor, blend roasted black sesame seeds and granulated sugar until finely ground. Add the unsalted butter and pulse until the butter is evenly incorporated into the mixture, forming a smooth paste.
2. Chill the Filling: Transfer the sesame paste into a small ziplock bag or a freezer-safe container lined with cling wrap. Spread it evenly and freeze for 15-20 minutes until it is slightly firm to handle.
3. Divide and Shape Filling: Cut the paste into 20 equal pieces. Roll each piece into a round ball using your palms. If the filling softens too much while rolling, place it back in the freezer to firm up. Keep the shaped filling balls in the freezer until ready to assemble.
4. Make Sweet Ginger Soup: In a large pot, combine water, sugar, pandan leaves, and ginger slices. Heat on medium and bring to a boil. Lower the heat and simmer for 5-20 minutes depending on desired ginger strength. Turn off heat and set aside.
5. Remove Flavoring Agents: Discard the pandan leaves and ginger slices from the pot, leaving a fragrant sweet ginger broth.
6. Prepare Glutinous Rice Dough: In a large bowl, place the glutinous rice flour. Gradually add warm water, mixing with each addition. Although the dough appears dry initially, resist adding more water prematurely. Knead until the dough is smooth and pliable; add a bit more water if needed, but avoid making it too wet to ensure it holds shape.
7. Divide Dough and Form Balls: Dust your work surface lightly with glutinous rice flour. Transfer the dough onto it and divide into two portions. Return one portion to the bowl, covered with plastic wrap or a damp towel to prevent drying. Shape the other portion into a log, cut into 10 equal pieces, and roll each into a small ball. Cover these balls with plastic wrap while working to avoid drying.
8. Fill and Seal Rice Balls: Take one dough ball and create an indentation in the center with your thumb. Place a black sesame filling ball inside the indentation. Using your thumb, press the filling gently while stretching the dough edges over it, pinching to seal. Roll the filled ball between your palms until smooth and round. Place the finished ball onto a floured tray and cover. Repeat until all 20 balls are formed.
9. Freeze or Cook Rice Balls: You can freeze the shaped balls for later use or proceed to cook immediately.
10. Cook Tang Yuan: Bring a medium pot of water to a boil. Add the rice balls and cook until they float to the top, indicating they are done.
11. Serve: Using a slotted spoon, transfer the cooked rice balls into the sweet ginger soup. Tang yuan can be enjoyed warm or at room temperature.

Notes

• Make sure the dough is neither too wet nor too dry to maintain the shape of the rice balls.
• If the filling becomes too soft during handling, place it back in the freezer to firm up before shaping.
• The longer you simmer the ginger soup, the stronger and more fragrant it will become.
• Use pandan leaves for authentic aroma; they can be found in Asian grocery stores or omitted if unavailable.
• Glutinous rice flour is essential for the chewy texture; do not substitute with regular rice flour.
• The rice balls can be frozen before cooking for up to one month.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Chinese

Keywords: Black Sesame Tang Yuan, Tang Yuan recipe, glutinous rice balls, Chinese dessert, sweet sesame filling, ginger soup dessert