📝 About This Recipe
A cornerstone of Chinese celebration and street food culture, Tangyuan are pillowy soft glutinous rice dumplings that symbolize family togetherness and unity. These delicate pearls feature a molten, nutty black sesame center that flows like lava when bitten, balanced perfectly by a warming, aromatic ginger-infused rock sugar syrup. This authentic recipe captures the irresistible contrast between the chewy exterior and the rich, toasted filling that has delighted palates for centuries.
🥗 Ingredients
Black Sesame Filling
- 1/2 cups Black sesame seeds (toasted and cooled)
- 1/3 cups Granulated sugar
- 4 tablespoons Unsalted butter or Lard (melted; lard provides the most authentic 'lava' flow)
- 1 tablespoon Roasted peanuts (crushed into a fine powder for extra depth)
Glutinous Rice Dough
- 2 cups Glutinous rice flour (ensure it is 'glutinous' or 'sweet' rice flour, not regular rice flour)
- 3/4 cups Hot water (approximately 160°F/70°C to partially gelatinize the starch)
- 1 teaspoon Vegetable oil (adds a subtle sheen to the dough)
Ginger Syrup & Garnish
- 4 cups Water
- 2 inch piece Ginger (peeled and sliced into thick coins)
- 1/2 cups Chinese rock sugar (adjust to taste; provides a clean, mellow sweetness)
- 1 teaspoon Dried osmanthus flowers (optional, for a floral aromatic garnish)
- 1 tablespoon Goji berries (soaked in warm water for 5 minutes)
👨🍳 Instructions
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1
In a high-speed blender or food processor, pulse the toasted black sesame seeds and sugar until they form a very fine, sandy powder. Avoid over-processing or it will turn into oily butter too soon.
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2
Transfer the sesame powder to a bowl and stir in the melted butter (or lard) and crushed peanuts. Mix until a thick, uniform paste forms.
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3
Spread the paste onto a small tray or plate and freeze for about 15-20 minutes until firm enough to handle without sticking to your fingers.
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4
Once firm, scoop the filling and roll into small balls, about 8-10 grams each (roughly the size of a large marble). Place them back in the freezer while you prepare the dough.
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5
Place the glutinous rice flour in a large mixing bowl. Slowly drizzle in the hot water while stirring constantly with chopsticks or a fork.
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6
Add the vegetable oil and begin kneading by hand. Knead for about 5 minutes until the dough is smooth, pliable, and feels like soft earlobe or play-dough. If it's too dry, add water 1 teaspoon at a time; if too sticky, add a dusting of flour.
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7
Divide the dough into equal portions, roughly 15-18 grams each. Keep the dough covered with a damp cloth to prevent it from drying out and cracking.
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8
Take one piece of dough, roll it into a ball, and use your thumb to create a deep indentation in the center, forming a small cup shape.
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9
Place a frozen filling ball into the center. Gently push the edges of the dough upward to seal the top, ensuring there are no air bubbles trapped inside.
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10
Roll the filled dumpling between your palms to create a perfectly smooth sphere. Repeat with the remaining dough and filling.
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11
In a medium pot, combine 4 cups of water, sliced ginger, and rock sugar. Bring to a boil, then simmer for 10 minutes to infuse the ginger flavor.
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12
Bring a separate large pot of water to a gentle boil. Carefully drop the rice balls into the water. Use the back of a spoon to gently stir so they don't stick to the bottom.
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13
Cook until the rice balls float to the surface. Once they float, continue cooking for another 1-2 minutes to ensure the frozen filling is completely melted.
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14
Using a slotted spoon, transfer the cooked rice balls into serving bowls.
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15
Ladle the hot ginger syrup over the rice balls. Garnish with dried osmanthus flowers and goji berries for a beautiful, fragrant finish.
💡 Chef's Tips
Freezing the filling is the secret to a mess-free assembly; it prevents the paste from leaking while you seal the dough. Always use hot water for the dough; cold water makes the dough brittle and prone to cracking during the boiling process. If you have leftovers, freeze the uncooked rice balls on a tray in a single layer before transferring to a bag; they can be boiled straight from frozen. For a colorful twist, replace a portion of the water in the dough with beet juice (pink), matcha powder (green), or carrot juice (orange). Avoid a rolling boil when cooking the balls; a gentle simmer prevents the delicate skins from breaking.
🍽️ Serving Suggestions
Serve hot as a comforting dessert after a heavy multi-course Chinese dinner. Pair with a cup of hot Oolong or Pu-erh tea to cut through the richness of the sesame filling. For a street-food style variation, serve the balls dry, rolled in a mixture of crushed peanuts and sugar. Add fermented sweet rice (Jiuniang) to the ginger syrup for a traditional 'Jiuniang Tangyuan' experience. Enjoy alongside a small plate of fresh seasonal fruit like lychees or pomelo.