📝 About This Recipe
Tangyuan are the quintessential Chinese comfort food, traditionally served during the Lantern Festival to symbolize family unity and togetherness. These delicate, chewy pearls are crafted from glutinous rice flour and burst with a rich, molten black sesame lava that balances nutty sweetness with a hint of salt. Floating in a fragrant ginger-infused syrup, they offer a sensory journey of textures and warmth that is both nostalgic and deeply satisfying.
🥗 Ingredients
Black Sesame Filling
- 100 grams Black sesame seeds (toasted until fragrant)
- 60 grams Granulated sugar (adjust to taste)
- 75 grams Unsalted butter (melted; lard can be used for ultimate authenticity)
- 20 grams Roasted peanuts (finely crushed for texture)
Glutinous Rice Dough
- 200 grams Glutinous rice flour (also known as sweet rice flour)
- 150-170 ml Hot water (just off the boil)
- 1 teaspoon Vegetable oil (for a smoother dough)
Ginger Syrup
- 4 cups Water
- 2 inch piece Fresh ginger (peeled and sliced into thick rounds)
- 50 grams Rock sugar (or brown sugar for a deeper color)
- 1 teaspoon Dried osmanthus flowers (optional, for floral aroma)
👨🍳 Instructions
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1
Begin by preparing the filling: Place toasted black sesame seeds in a food processor or spice grinder and pulse until they form a fine powder.
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2
In a medium bowl, combine the ground sesame, sugar, crushed peanuts, and melted butter. Stir until a thick, uniform paste forms.
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3
Spread the paste onto a small tray and freeze for 15-20 minutes until firm enough to handle. Once firm, scoop out small portions and roll into 10-gram balls (about the size of a marble). Keep them in the freezer while you make the dough.
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4
For the dough, place the glutinous rice flour in a large heat-proof bowl. Slowly pour in the hot water while stirring constantly with chopsticks or a fork.
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5
Add the teaspoon of oil and begin kneading the dough by hand once it is cool enough to touch. Knead for about 5 minutes until it is smooth, pliable, and feels like soft playdough.
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6
Cover the dough with a damp cloth and let it rest for 10 minutes to ensure the flour is fully hydrated.
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7
Divide the dough into 15-20 gram portions. Roll each piece into a smooth ball.
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8
To assemble, take a dough ball and flatten it into a small disc with your thumb, making the edges slightly thinner than the center. Place a frozen filling ball in the middle.
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9
Gently wrap the dough around the filling, squeezing out any air, and pinch the top to seal. Roll it between your palms to create a perfectly smooth sphere.
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10
Prepare the ginger syrup: In a pot, combine the 4 cups of water, ginger slices, and rock sugar. Bring to a boil, then simmer for 10 minutes to infuse the flavors.
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11
Bring a separate large pot of water to a gentle boil. Carefully drop the tangyuan into the water, stirring very gently with the back of a spoon to prevent sticking.
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12
Cook until the tangyuan float to the surface. Once they float, continue cooking for another 1-2 minutes until they look slightly translucent and plump.
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13
Use a slotted spoon to transfer the cooked tangyuan directly into serving bowls.
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14
Ladle the hot ginger syrup over the rice balls and sprinkle with dried osmanthus flowers for a beautiful finishing touch.
💡 Chef's Tips
Use hot water (not cold) for the dough to partially gelatinize the starch, resulting in a more elastic and less crumbly texture. Freezing the filling balls is the secret to a mess-free assembly; it prevents the paste from leaking while you seal the dough. If the dough feels too dry and cracks, add a few drops of warm water; if it's too sticky, add a dusting of rice flour. Do not overcook the tangyuan or the skins will become too soft and the filling may leak out into the boiling water. You can make a large batch and freeze the uncooked balls on a tray; once frozen, transfer to a bag for a quick dessert anytime.
🍽️ Serving Suggestions
Serve hot in individual bowls with at least 3-5 balls per person for good luck. Pair with a cup of warm Oolong or Pu-erh tea to cleanse the palate between bites. For a modern twist, serve the tangyuan dry, rolled in crushed peanuts and sugar instead of syrup. Add fermented sweet rice (jiuniang) to the ginger syrup for a more traditional, complex flavor profile. Garnish with a few goji berries for a pop of color and extra health benefits.