Black Sesame Tang Yuan

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Desserts

Cuisines: Chinese

Diets: Gluten Free

Ingredients: Nuts and Seeds

Prep Time: 45 mins

Cook Time: 15 mins

Total Time: 1 hour

Serves: 4

Ingredients

• Black sesame filling
• 60 gram toasted black sesame seeds
• 75 gram powdered sugar
• 85 gram unsalted butter, room temperature
• Tang yuan
• 1 cup white sticky (glutinous) rice flour
• 1/2 cup water
• Sweet soup
• 500 ml water
• 100 gram ginger, peeled and bruised
• 2 pandan leaves (optional), knotted
• 75 gram sugar

Instructions

• Black sesame filling
  1. In a food processor, pulse black sesame seeds until powdery. Add sugar and pulse until well combined. Add butter, and pulse again into a uniform paste.
  2. Transfer the paste into a bowl or any container. Wrap with a saran plastic. Chill/freeze until firm and easy to form into small balls.
  3. Divide filling into 4 portions. For this recipe, we will only need 1 portion. Save 3 portions for the future since it is best to make fresh tang yuan each time.
• Sweet soup
  1. Add all ingredients in a pot and bring to a boil. Reduce heat and simmer for 15 minutes.
  2. Turn off heat and strain to get a clear syrup. Divide into four serving bowls. Set aside.
• Tang yuan
  1. Place glutinous rice flour in a mixing bowl. Pour water in batches and knead with your hands until the dough come together into a play dough (earlobe) like consistency. You may need slightly more or less water. Divide the dough into 12 portions.
  2. Work each portion into a disc, place roughly 1 teaspoon of sesame seeds filling at the center. Seal. Then, gently roll into a ball. Repeat for the rest of the dough. You may want to cover the balls with a dampen towel to prevent them from drying.
  3. Bring a pot of water to boil. Gently drop the tang yuan into the boiling water and cook until they float to the surface. Once they float for about 1 minute, remove with a slotted spoon and place into the prepared serving bowls. Serve immediately.