Walnut Sesame Tong Yuan 核桃芝麻湯圓
We are making festive treats like this homemade Walnut Sesame Tong Yuan 核桃芝麻湯圓, with its buttery nutty decadent sweet walnut sesame filling that is the perfect foil to the smooth and chewy rice flour wrap and a rounded shape that makes it the perfect moon tribute.
- Prep time
- 20 min
- Cook time
- 7 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup walnuts, 120g
- 2 tbsp black sesame seeds
- 2 tbsp sugar
- 2 tbsp butter 28g (or lard), room temperature
- 1 1/2 cup glutinous rice flour 150g
- 1 tbsp powdered sugar
- 3/4 cup boiling water
Instructions
- 1
Lightly roast sesame seeds in heavy bottom pan over low heat until fragrant. Let cool.
- 2
Roughly chop walnuts.
- 3
Add walnut, sesame, sugar and butter to food processor. Pulse until a paste is formed.
- 4
Chill in fridge while making the dough.
- 5
To make dough, mix rice flour and sugar. Add in boiling water and mix until a dough forms. If too dry add more water, 1 tbsp at a time. If too wet add more flour, 1 tbsp at a time.
- 6
Remove filling from fridge and roll in 1/2 inch (or 5g) balls.
- 7
Slice dough into 28 equal pieces (approx 10g each).
- 8
Take one piece of dough and wrap around filling evenly and roll into a ball. Be sure to cover the rest of the dough as you work to prevent drying out.
- 9
To cook boil 3 inches of water in a small pot.
- 10
When the water is boiled, turn heat low and then add in your desired number of tong yuan that you are going to eat right away, remembering not to crowd the dumplings.
- 11
When the tong yuan floats to the surface they are ready to remove from water.
- 12
Add tong yuan to a serving bowl filled halfway with Sweet Ginger Soup.