Black Sesame Tangyuan (Glutinous Rice Balls with Sesame Paste Filling)
Quick answer
Black sesame tangyuan are Chinese glutinous rice dumplings filled with a dense, jet-black sesame paste and traditionally served in a light ginger broth during Yuanxiao Fe...
What makes this special
- Biting through chewy Black Sesame Tangyuan releases a molten filling of dense, jet-black sesame paste.
- Biting through chewy glutinous skin releases molten black sesame filling
- Ginger syrup's sharp warmth contrasts the rich, nutty sesame interior
Key ingredients
Core cooking flow
- 1 Rub together 80g black sesame powder, 50g sugar, and 40g melted butter until...
- 2 Pour 160ml warm water into 220g glutinous rice flour a little at a time, mix...
- 3 Keep the dough covered with a damp cloth whenever you are not shaping it, be...
Black sesame tangyuan are Chinese glutinous rice dumplings filled with a dense, jet-black sesame paste and traditionally served in a light ginger broth during Yuanxiao Festival and the Winter Solstice -- occasions when eating round dumplings represents family reunion and wholeness. The filling is made by grinding toasted black sesame seeds and mixing them with sugar and softened butter until a thick, almost solid paste forms; chilling this paste before wrapping makes it much easier to handle and prevents it from oozing out during shaping. The outer dough is shaped from glutinous rice flour mixed with just enough boiling water to create a smooth, pliable skin that seals without cracking. Dropped into boiling water, the dumplings are ready when they float to the surface, at which point they should be transferred promptly to avoid overcooking and tearing. A single bite breaks through the springy, chewy exterior and releases the molten sesame filling, which flows out with concentrated nuttiness. Served in a ginger syrup made by simmering fresh ginger slices with rock sugar, the warmth and mild spice of the broth complement the heavy richness of the sesame, making the bowl feel balanced despite its density. The textural contrast between the elastic skin and the flowing interior is what makes tangyuan distinctly satisfying.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rub together 80g black sesame powder, 50g sugar, and 40g melted butter until no dry powder remains and the mixture holds when pressed. Pack it together firmly, then chill for at least 30 minutes so the filling becomes easy to portion.
- 2Prep
Pour 160ml warm water into 220g glutinous rice flour a little at a time, mixing first with your fingertips.
Once it gathers into one mass, knead for about 3 minutes until soft, smooth, and pliable.
- 3Control
Keep the dough covered with a damp cloth whenever you are not shaping it, because dry dough cracks quickly.
Divide the chilled filling into 15g pieces, roll them into balls, and chill again briefly if they soften or smear.
- 4Step
Pinch off dough pieces slightly larger than the filling balls, press the center, and shape each piece into a thin cup.
Place the filling inside, gather the edges, pinch them closed, then roll gently until the surface looks smooth.
- 5Control
Bring 500ml water to a full boil, then lower to medium heat before adding the tangyuan.
Stir once gently so they do not stick to the bottom, cook until they float, then give them 1 more minute and lift them out.
- 6Finish
Thinly slice 10g ginger and simmer it in the tangyuan cooking water over medium-low heat for 5 minutes.
When the ginger aroma is clear, place the dumplings in bowls and pour the hot ginger syrup over them to serve.
After the steps
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