Chinese•indulgent

Tang Yuan Recipe-Black Sesame Filling

Classic Chinese festival food-Tang yuan with black sesame filling

Ingredients

Quantities are shown as originally provided.

1 cup toasted black sesame ( around 100g)
1/4 cup toasted peanuts
1 cup sugar powder (around 100g)
1/8 tsp. salt
5 tbsp. lard or butter
3 tbsp. water
2 cups glutinous rice flour
1 cup warm water (, around 50 to 60 degree C.)
vegetable color powder ( purple sweet potato powder, pumpkin, carrot and spinach. )

1
Toast black sesame in a pan or oven (detailed guide can be find here).
2
Add black sesame, powdered sugar, salt and peanuts into a blender. Blend well.
3
Add melted lard and water. Mix well. Then chill until hardened and then shape 1/2 tablespoon of the filling into round balls. Cover with plastic wrapper and chill in fridge again.
4
Stir warm water to sticky rice flour and then knead to form a smooth ball.
5
Shape to a long log and shape into 6 portions. Cover 4 portions with wet cloth.
6
Halve the remaining 2 portions and turn into 4 portions. Add vegetable color powder one by one and knead until the color is well mixed. Sprinkle water whenever necessary.
7
Mix the colored dough with the white dough roughly (to create the marbled surface). Take a 20g portion and then shape to a small ball, place the dough in and wrap well. Squeeze the ball in turn in two hands to make sure no cracks on surface. If you feel the dough is hard to handle, wet your hand before assembling. Slightly dust the ball with sticky rice flour for further storage. They can be frozen in air-tight bags.
8
Bring water to a boiling in a pot (the water should be at least 2 cm higher than the balls). Continue cooking for another 1-2 minutes after they float on surface.
9
Scoop out with the soup and serve with sugar, or sweet osmanthus or syrup.