Tangyuan (汤圆)
China
Tang Yuan are sweet glutinous rice balls with a nut‑sesame filling, encased in a delicate, elastic dough. This is a traditional Chinese dessert served warm in a sweet syrup or simply in the cooking liquid.
Ingredients
- 160 ml black sesame
- 37.5 ml sugar
- 37.5 ml soft butter
- 240 ml glutinous rice flour
- 45 ml boiling water
- 60 ml room temperature water
Steps
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Toast the black sesame in a dry pan over low heat until it becomes fluffy and easily crumbles between the fingers.
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After cooling the sesame, blend it together with sugar in a blender until a smooth, glossy paste forms.
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Add the soft butter to the paste, mix well, and chill in the refrigerator until firm.
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Divide the resulting paste into 20 portions, shape into balls, and return them to the refrigerator while the dough is prepared.
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In a bowl, pour the boiling water into the glutinous rice flour while stirring with a spatula, then gradually add the room temperature water until the dough becomes smooth and soft.
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Knead the dough by hand until it reaches a uniform, soft consistency; add a little water or flour if necessary.
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Divide the dough into 20 equal parts and roll each into a ball.
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Press each dough ball with your fingers to form a round wrapper.
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Place a filling ball in the center of the wrapper, gently lift the edges and fully seal, forming a ball without gaps.
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Bring a large pot of water to a full boil, carefully drop the balls in, and cook until they float, then for another minute.
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Stir the balls with a spatula to prevent sticking, and cook for another minute after they float.
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Place the cooked tangyuan into bowls with a small amount of the cooking liquid and serve warm.
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Cool the assembled balls in a single layer on a tray, freeze them, then transfer to an airtight bag.
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For frozen balls, repeat the boiling process without thawing.