Tang Yuan
Delight in the comforting sweetness of Tang Yuan, a traditional Chinese dessert featuring soft, chewy glutinous rice balls with a luscious black sesame filling. Each bite unveils a rich, nutty flavor encased in a tender, melt-in-your-mouth outer layer. The filling, made from toasted black sesame seeds, powdered sugar, and butter, is perfectly complemented by a warm ginger syrup that adds a touch of spiced sweetness. This beloved treat is not only quick to prepare with just 40 minutes of hands-on time, but it also symbolizes togetherness, making it perfect for festive occasions or cozy gatherings. Serve these delectable rice balls piping hot in the fragrant syrup for a dessert that’s as satisfying as it is heartwarming. Perfect for Lunar New Year or any celebration, Tang Yuan is a must-try recipe for fans of traditional Asian sweets!
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Ingredients
- 200 grams Glutinous rice flour
- 110 ml Water (for dough)
- 50 grams Black sesame seeds (toasted)
- 40 grams Powdered sugar
- 30 grams Unsalted butter (softened)
- 20 grams Ginger
- 30 grams Rock sugar (or granulated sugar)
- 500 ml Water (for syrup)
Directions
Step 1
1. Start by preparing the black sesame filling: In a food processor, grind the toasted black sesame seeds into a fine powder. Add the powdered sugar and softened butter, then process until the mixture forms a smooth, paste-like consistency.
Step 2
2. Divide the paste into small portions (about 1 teaspoon each) and roll them into small balls. Place them on a plate lined with parchment paper and freeze for 20–30 minutes to firm up.
Step 3
3. While the filling is chilling, prepare the dough: In a large mixing bowl, add the glutinous rice flour. Gradually pour in 110 ml of water while stirring, until a soft, pliable dough forms. If the dough feels too dry, add more water a teaspoon at a time. Knead the dough until smooth and elastic.
Step 4
4. Divide the dough into small pieces (each about 15 grams). Flatten each piece into a small disc with your hands. Place a ball of the frozen black sesame filling in the center of the disc and carefully wrap the dough around it, sealing the edges completely. Roll gently between your palms to form a smooth ball. Repeat with the remaining dough and filling.
Step 5
5. Bring a pot of water to a boil. Gently drop the Tang Yuan into the boiling water, stirring occasionally to prevent them from sticking to the bottom of the pot. Cook until the Tang Yuan float to the surface, then let them cook for another 1–2 minutes. Remove with a slotted spoon and set aside.
Step 6
6. To make the ginger syrup: In a separate saucepan, combine 500 ml of water, sliced ginger, and rock sugar (or granulated sugar). Bring to a boil, then lower the heat and let it simmer for 5–10 minutes. Strain the syrup to remove the ginger slices if desired.
Step 7
7. Serve the Tang Yuan in bowls, ladled with the warm ginger syrup. Enjoy immediately!
Nutrition Facts
| Serving size | 988.8 grams (988.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1530 |
| Total Fat 50.60g | 65% |
| Saturated Fat 19.10g | 96% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 66mg | 22% |
| Sodium 13mg | 1% |
| Total Carbohydrate 247.30g | 90% |
| Dietary Fiber 10.90g | 39% |
| Total Sugars 69.60g | |
| Protein 22.50g | 45% |
| Vitamin D 15IU | 74% |
| Calcium 518mg | 40% |
| Iron 8mg | 46% |
| Potassium 364mg | 8% |
Source of Calories