Black Sesame Tangyuan (Glutinous Rice Balls with Sesame Paste Filling)

Quick answer

Total time: 40 min
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

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.

Ingredients

servings

IngredientAmountUnit

glutinous rice flour220 gg

water160 mlml

black sesame powder80 gg

sugar50 gg

butter40 gg

water500 mlml

ginger10 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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.
2

Prep

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.
3

Control

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.
4

Step

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.
5

Control

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.
6

Control

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 liquid over them.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Biting through chewy Black Sesame Tangyuan releases a molten filling of dense, jet-black sesame paste.
Finish cue: Once it gathers into one mass, knead for about 3 minutes until soft, smooth, and pliable.
Avoid this: 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.