📝 About This Recipe
Hailing from the coastal city of Ningbo in Zhejiang province, these exquisite rice balls are the gold standard of Chinese Tangyuan. Each pearl-like sphere features a thin, translucent glutinous rice skin that yields to a molten, aromatic center of toasted black sesame and rich lard. A symbol of family unity and togetherness, they are traditionally served in a delicate, sweet osmanthus-scented broth that perfectly balances the nutty intensity of the filling.
🥗 Ingredients
Black Sesame Filling
- 100 grams Black sesame seeds (raw and cleaned)
- 80 grams Powdered sugar (adjust to sweetness preference)
- 75 grams Lard (traditional; can substitute with coconut oil for vegan)
- 20 grams Roasted walnuts (finely crushed for texture)
Glutinous Rice Dough
- 200 grams Glutinous rice flour (look for 'water-milled' for best texture)
- 100 ml Hot water (roughly 80°C / 175°F)
- 50-60 ml Room temperature water (added gradually)
- 1 teaspoon Vegetable oil (for a smoother finish)
Sweet Soup Base
- 4 cups Water
- 30 grams Rock sugar (provides a clean sweetness)
- 1 tablespoon Dried Osmanthus flowers (for a floral aroma)
- 2 tablespoons Fermented sweet rice (Jiuniang) (optional, for authentic Zhejiang flavor)
- 1 tablespoon Goji berries (soaked in water)
👨🍳 Instructions
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1
Toast the black sesame seeds in a dry wok or skillet over low heat for 3-5 minutes until fragrant. Be careful not to burn them as they will turn bitter.
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2
Once cooled, grind the sesame seeds into a fine powder using a spice grinder or blender. Combine with powdered sugar and crushed walnuts.
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3
Melt the lard slightly and mix it thoroughly into the sesame powder until a thick paste forms. Spread the mixture into a flat container and chill in the freezer for 20 minutes until firm.
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4
Once the filling is firm, scoop out small portions (about 8-10g each) and roll them into small, uniform balls. Return them to the freezer while you prepare the dough.
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5
Place the glutinous rice flour in a large bowl. Slowly pour in the hot water while stirring with chopsticks to 'scald' a portion of the flour—this creates a more elastic dough.
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6
Gradually add the room temperature water and the teaspoon of oil. Knead by hand until a smooth, non-sticky, playdough-like consistency is reached. Cover with a damp cloth and rest for 15 minutes.
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7
Divide the dough into portions of about 15g each. Roll each portion into a ball.
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8
Take a dough ball, flatten it into a disc with your thumb, and place a frozen sesame filling ball in the center.
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9
Carefully wrap the dough around the filling, pinching the top to seal. Gently roll it between your palms to form a perfectly smooth sphere. Ensure there are no cracks.
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10
In a medium pot, bring 4 cups of water to a boil with the rock sugar. Once dissolved, add the fermented rice (if using) and goji berries.
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11
Carefully drop the Tangyuan into the boiling water. Gently stir with the back of a spoon to prevent them from sticking to the bottom.
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12
When the water returns to a boil, add a splash of cold water. Repeat this once more. The Tangyuan are ready when they float to the surface and appear slightly translucent and enlarged (usually 3-5 minutes).
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13
Turn off the heat and stir in the dried osmanthus flowers. Allow to steep for 1 minute.
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14
Ladle 3-5 rice balls into individual bowls along with some of the sweet aromatic broth. Serve immediately while piping hot.
💡 Chef's Tips
Use high-quality lard for the most authentic 'molten' effect; it provides a unique richness that oils cannot replicate. If the dough cracks while wrapping, dampen your fingers with a little warm water to smooth out the surface. Always freeze the filling balls before wrapping; this makes the assembly much cleaner and prevents the filling from leaking. Do not overcook the Tangyuan; once they float, they are ready. Overcooking will cause the skin to become too soft and the filling to burst. For a colorful twist, you can replace some water in the dough with beet juice (pink) or matcha powder (green).
🍽️ Serving Suggestions
Serve as a warm dessert following a multi-course Chinese dinner. Pair with a cup of light Longjing (Dragon Well) green tea to cleanse the palate. Add a spoonful of sweet fermented rice (Jiuniang) to the broth for an extra layer of complexity. Top with additional toasted sesame seeds for a crunchier texture. Enjoy during the Lantern Festival or Winter Solstice for a touch of traditional Chinese culture.