Black Sesame Tong Yuan 黑芝麻湯圓
These tender, tasty Chinese sweet rice dumplings are smooth lusciously unctuous round balls of delightfully ricey gooeyness hiding a center of sublime sweetly fragrant filling just waiting to ooze out into your waiting mouth.
- Prep time
- 25 min
- Cook time
- 2 min
- Yield
- 7 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1/2 cup black sesame
- 1/2 cup brown sugar
- 4 tbsp peanut oil
- 1 1/2 cup glutinous rice flour, 150g
- 3/4 cup boiling water
Instructions
- 1
Roast black sesame seeds in a non stick pan over low heat, stirring constantly until very fragrant. Let cool. Grind in coffee grinder until fine.
- 2
Mix black sesame, sugar and peanut oil until it forms a paste. Add more oil if necessary. Freeze for 10 mins or until the mixture firms up enough to easily form balls and hold its shape.
- 3
Mix the boiling water into the glutinous rice flour. When the mixture is cool enough to touch, knead the dough until it comes away from the sides of the bowl and is soft and very slightly sticky. Add more hot water if too dry and more rice flour if too wet.
- 4
Separate the dough in two and roll each half into a log. Slice each log into 14 equal pieces then cover dough with a towel to keep from drying out.
- 5
Taking a piece of dough, roll to a ball then flatten to approx 2 inch circle. Scoop out 1/2 tsp of filling and roll into a ball and place onto dough. Carefully gather the dough around the filling, close by pinching, then gently roll the wrapped tong yuan into a ball.
- 6
Boil water. Add tong yuan and stir immediately to prevent sticking to the pot bottom. Cook until the tong yuan all float to the water's surface, remove and serve with sweet ginger soup.