📝 About This Recipe
Tangyuan are the quintessential soul food of the Lunar New Year, symbolizing family unity and togetherness through their perfectly round shape. These delicate, pillowy rice balls feature a molten, nutty black sesame filling that contrasts beautifully with a warm, aromatic ginger syrup. Each bite offers a harmonious balance of chewy texture and rich, toasted sweetness, making it a comforting finale to any festive reunion dinner.
🥗 Ingredients
Black Sesame Filling
- 1/2 cups Black sesame seeds (toasted)
- 1/3 cups Powdered sugar
- 4 tablespoons Unsalted butter (melted)
- 1 tablespoon Roasted peanuts (finely crushed for extra texture)
- 1 pinch Salt
Glutinous Rice Dough
- 2 cups Glutinous rice flour (also known as sweet rice flour)
- 3/4 cups Hot water (just off the boil)
- 1 teaspoon Vegetable oil (for a smoother dough)
Ginger Syrup Broth
- 4 cups Water
- 3 inches Fresh ginger (peeled and sliced into thick coins)
- 1/2 cups Yellow rock sugar (adjust to preferred sweetness)
- 1 teaspoon Dried osmanthus flowers (optional, for floral aroma)
- 1 piece Pandanus leaf (optional, tied in a knot for fragrance)
👨🍳 Instructions
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1
Prepare the filling by grinding the toasted black sesame seeds in a food processor or spice grinder until they form a fine, sandy powder.
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2
In a small bowl, combine the ground sesame, powdered sugar, melted butter, crushed peanuts, and salt. Stir until a thick paste forms.
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3
Place the sesame paste in the freezer for 15-20 minutes until firm enough to handle. Once firm, scoop out small portions and roll them into 1/2-inch balls (about 8-10g each). Keep them chilled while you make the dough.
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4
Place the glutinous rice flour in a large mixing bowl. Gradually pour in the hot water while stirring with chopsticks or a fork.
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5
Add the vegetable oil and begin kneading the dough by hand until it is smooth, pliable, and no longer sticks to your fingers. It should feel like soft play-dough.
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6
Cover the dough with a damp cloth to prevent it from drying out. Pinch off a piece of dough (about 1 tablespoon) and roll it into a smooth ball.
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7
Flatten the dough ball into a disc with your thumb. Place one chilled sesame filling ball in the center.
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8
Gently pull the edges of the dough up and over the filling, pinching to seal completely. Roll it between your palms to create a perfectly smooth sphere.
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9
Repeat the process until all ingredients are used, placing the finished tangyuan on a tray dusted with a little rice flour.
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10
In a medium pot, combine the 4 cups of water, sliced ginger, rock sugar, and pandan leaf. 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 rolling boil. Gently drop the tangyuan into the boiling water.
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12
Cook until the tangyuan float to the surface, then continue cooking for another 1-2 minutes to ensure the filling is completely molten.
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13
Use a slotted spoon to transfer the cooked tangyuan directly into the simmering ginger syrup.
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14
Ladle the tangyuan and a generous amount of ginger syrup into small serving bowls. Garnish with a sprinkle of dried osmanthus flowers if desired.
💡 Chef's Tips
Freezing the filling balls before wrapping is the secret to a mess-free assembly. Use hot water for the dough rather than cold; this partially cooks the starch and makes the dough much more elastic and less likely to crack. If the dough feels too dry, add water one teaspoon at a time; if too sticky, add a dusting of flour. Do not overcook the balls once they float, or they may become too soft and lose their shape. For a colorful twist, you can add a drop of beet juice or matcha powder to portions of the dough.
🍽️ Serving Suggestions
Serve warm as a traditional dessert following a Lunar New Year feast. Pair with a cup of hot Oolong or Pu-erh tea to cut through the sweetness. Add fermented sweet rice (jiuniang) to the ginger broth for a more traditional Shanghainese variation. Serve alongside fresh sliced oranges or pomelo for a bright, citrusy contrast. For a modern touch, serve the dry tangyuan rolled in crushed peanuts and sugar without the broth.