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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Remove Flavoring Agents: Discard the pandan leaves and ginger slices from the pot, leaving a fragrant sweet ginger broth.
- 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.
- 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.
- 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.
- Freeze or Cook Rice Balls: You can freeze the shaped balls for later use or proceed to cook immediately.
- 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.
- 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
