Tang Yuan, Chinese glutinous rice balls (汤圆)
A sweet, nutty, runny filling sealed with a slippery, chewy wrapper, Tang Yuan (Chinese glutinous rice balls) is a delectable dessert not to miss.
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅔ cup black sesame seeds
- 2½ tablespoon sugar (or to taste)
- 2½ tablespoon softened butter (or coconut oil, lard)
- 1 cup glutinous rice flour
- 3 tablespoon boiling water
- 4 tablespoon room temperature water (or beetroot juice)
Instructions
- 1
Prepare the filling
- 2
Toast black sesame seeds in a dry frying pan over low heat until they plump up and become very easy to break when crushed with your fingers (see note 1).
- 3
Once completely cool, put the toasted black sesame seeds in a food processor. Grind them with sugar until they turn into a soft, shiny paste.
- 4
Add butter (or coconut oil/lard). Mix to combine then keep refrigerated until the mixture is firm enough to handle.
- 5
Divide the paste into 20 portions. Shape each piece into a ball. Put them back in the fridge while preparing the dough (see note 2).
- 6
Make the dough
- 7
In a mixing bowl, pour boiling water into glutinous rice flour while stirring with a spatula. Then add room temperature water (or beetroot juice for a pink dough) little by little.
- 8
Knead with your hand until a smooth, soft dough forms. Adjust its consistency by adding more water or flour (see note 3). If you are not using the dough straightaway, wrap it with cling film to avoid drying out.
- 9
Divide the dough into 20 equal pieces then roll each into a ball.
- 10
Assemble Tang Yuan (please refer to the video below)
- 11
Flatten a piece of dough into a round wrapper with your fingers.
- 12
Place a ball of filling in the middle. Gently push the wrapper upwards to wrap the filling tightly. Seal at the top completely (see note 4).
- 13
Cook Tang Yuan
- 14
Bring a large pot of water to a full boil. Gently slide in some Tang Yuan. If necessary, cook in batches as the balls expand while cooking so do not crowd the pot.
- 15
Push the balls around with the back of a spoon to prevent them from sticking to the bottom of the pot. Cook over medium-high heat. Once all the balls start to float on the surface, boil for a further minute.
- 16
Dish out (along with some cooking liquid) and serve warm. You may also make some ginger syrup separately as the serving liquid (see note 4).
- 17
Store Tang Yuan
- 18
Freeze Tang Yuan right after they are assembled. Lay them in a single layer on a tray lined with parchment paper to freeze. Once totally frozen, put them in an air-tight bag and store in the freezer.
- 19
To cook frozen Tang Yuan, follow the same cooking procedure (do not defrost).