Black Sesame Tang Yuan Recipe - Glutinous Rice Balls
When you make tang yuan with friends and family, you're creating edible symbols of togetherness. The round shape mirrors the full moon overhead and the circle of loved ones around your table. This is the magic of Mid-Autumn Festival, and Traditional Chinese Black Sesame Tang Yuan Recipe 黑芝麻湯圓 sits at the heart of it all. Each glutinous rice ball carries wishes for reunion, harmony, and the sweet moments that make life meaningful. Share this grandmother-approved Black Sesame Tang Yuan Recipe with those who matter most.
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 130g Raw Black Sesame Seeds, toasted 熟黑芝麻
- 45g White Sugar or Coconut Sugar 糖
- 30g Melted Butter (or coconut oil for dairy-free) 黄油
- Pinch of sea salt
- 250g Glutinous Rice Flour 糯米粉
- 160g Warm Boiled Water
- Natural purple - 2 tbsp purple sweet potato powder
- Gentle yellow - 1 tsp turmeric powder
- Pink hue - 1 tbsp beetroot powder
- 4 cups water
- 50g Rock Sugar 冰糖
- 2 slices Fresh Ginger, sliced 生薑
- 4 C Filtered Cold Water
- 2-3 Red Dates, pitted
- 2 slices Fresh Ginger, sliced 生薑
- 50g Rock Sugar
- 1 piece aged dried tangerine peel
- 2C Coconut Milk 椰奶/椰浆
- 50g Coconut Sugar or White Sugar 椰糖/白糖
- Salt to Taste
Instructions
- 1
Toast Black Sesame Seeds: Dry-toast 5-8 minutes over medium-low heat, stirring constantly until fragrant and darker—unlocks oils and activates kidney-nourishing properties
- 2
Make Filling: Cool seeds completely, grind to fine powder, add sweetener and fat until mixture resembles wet sand and holds together when pressed
- 3
Create Glutinous Rice Dough: Mix flour with sugar, gradually add warm water while stirring with chopsticks until shaggy dough forms
- 4
Prep Workspace: Line tray with parchment, dust with flour, keep water bowl nearby for hand-moistening during assembly
- 5
Refrigerate filling 30 minutes to firm up and prevent leaking
- 6
Knead dough 5-7 minutes until smooth, soft like an earlobe—not sticky or dry. Cover with a damp cloth, rest 20 minutes
- 7
Divide into 16-20 equal portions, keep covered. Roll each into a ball, flatten to a 3-inch circle
- 8
Place 1 teaspoon filling in center, gather edges, pinch seams while rotating—seal completely to prevent leaking
- 9
Boil 6+ cups of water, gently add tang yuan, stir once. They'll sink initially (normal)
- 10
When floating (5-7 minutes), cook 2-3 minutes more until slightly firm but yielding, filling molten inside
- 11
Combine 4 cups of water + 3-4 ginger slices in a saucepan, boil, then simmer for 10 minutes to extract the warming essence
- 12
Add 3 tablespoons of rock sugar, stir until dissolved—keep mild since tang yuan adds sweetness
- 13
TCM Boost: Add 2-3 red dates (Spleen Qi) or dried tangerine peel (digestion), simmer 5 more minutes
- 14
Strain ginger or leave for continued warming. Keep warm until serving
- 15
For hot constitutions or evening: Gently warm 2 cups of coconut milk on low—don't boil to preserve cooling properties
- 16
Add 1-2 tablespoons rock sugar
- 17
Strain if needed, serve warm, not hot, to maintain Yin-nourishing nature