Tang Yuan Recipe

There’s something absolutely magical about making Tang Yuan—perfectly chewy glutinous rice balls filled with rich black sesame that melt in your mouth—it’s like crafting little orbs of happiness right in your own kitchen.

I adore preparing Tang Yuan, a traditional Chinese dessert that yields warmth and sweetness in its every mouthful. It is made with glutinous rice flour and a delectable black sesame filling that melts in your mouth upon taking a bite.

I urge you to serve these chewy dumplings in ginger syrup to department-style chefs, who could use a little more flair in their lives.

Ingredients

• Glutinous Rice Flour: High in carbohydrates; offers a chewy, sticky texture.
• Black Sesame Seeds: Rich in healthy fats and antioxidants; adds a nutty flavor.
• Sugar: Refined carbohydrate; provides sweetness; should be used in moderation.
• Unsalted Butter: Source of fat; adds richness and improves texture.

Ingredient Quantities

• 1 cup glutinous rice flour
• 1/2 cup water, divided
• 1/4 cup black sesame seeds
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 2-3 cups water (for boiling)
• Optional: sweet osmanthus syrup, ginger syrup, or sweetened red bean soup for serving

How to Make this

1. In a dry pan over low heat, toast the black sesame seeds until they’re fragrant. It should take about 5 minutes, maybe a little longer. Don’t rush it. You want to coax out their nutty aroma and intense flavor. Once they’re nice and toasty, take them off the heat, give them a chance to cool a bit, then let them cool completely.

2. Pulse the toasted sesame seeds in a food processor or spice grinder until they are a fine powder. Add the sugar and pulse until thoroughly mixed.

3. Incorporate melted butter into the mixture of sesame and sugar, combining well to create a paste.

4. Take the sesame paste and divide it into small pieces. Roll these pieces into 1/2-inch balls. Put the balls in the refrigerator to make them firm.

5. In a big bowl, combine the sweet rice flour with 1/4 cup of water. Slowly add more water to the mixture while stirring, and then use your hands to knead the dough until it is nice and smooth.

6. Separate the dough into modest parts and shape each part into a ball that is about 1 inch wide.

7. Ball dough flatten each and place a ball filling sesame in the center and wrap the dough around the filling sealing it completely rolling it smooth.

8. Pour 2-3 cups of water into a pot and heat it until boiling. Next, take the Tang Yuan and drop it into the pot of boiling water.

9. Gently stir to stop them sticking together and cook until the Tang Yuan rises to the top. When it does, allow it to cook another 2-3 minutes before serving.

10. If desired, serve the Tang Yuan in sweet osmanthus syrup, in ginger syrup, or in sweetened red bean soup.

Equipment Needed

1. Dry pan
2. Food processor or spice grinder
3. Measuring cups
4. Spoon or spatula
5. Bowl
6. Large pot
7. Stove
8. Refrigerator
9. Cutting board or clean surface for rolling
10. Small plate or tray (for resting balls in the refrigerator)

FAQ

• Q: Can I use regular rice flour instead of glutinous rice flour for Tang Yuan?A: No, regular rice flour cannot be used in place of glutinous rice flour, which is essential for the chewy texture of Tang Yuan.
• Q: How do I prevent the Tang Yuan from sticking together?A: To stop them from sticking, put the cooked Tang Yuan in a bowl of cold water as soon as they finish boiling. Then, move them to your liquid of choice, in which to serve them.
• Q: Can I prepare Tang Yuan in advance?You can freeze uncooked Tang Yuan, but you must do so on a tray. After they have frozen, you can move them to a zip-top bag or container. When you are ready to eat them, cook them from frozen.
• Q: What should I do if the dough is too dry to shape?A: Add a little water, a spoonful at a time, until the dough becomes smooth and pliable. But don’t make it sticky.
• Q: Can I use other fillings instead of black sesame seeds?A: Certainly, alternative fillings such as red bean paste, peanut butter, or even chocolate can be utilized.
• Q: How do I know when the Tang Yuan is cooked?A: When the Tang Yuan have finished cooking, they will rise to the top of the water. Allow them to boil an additional 1-2 minutes after they have floated. These dumplings are not ready until they have had sufficient time in the boiling water.

Tang Yuan Recipe Substitutions and Variations

1/4 cup coconut oil or margarine instead of unsalted butter
1/4 cup brown sugar or honey instead of white sugar
1/4 cup ground peanuts or almonds in place of black sesame seeds
1 cup sweet rice flour instead of glutinous rice flour
Substitutes: honey syrup or maple syrup instead of sweet osmanthus syrup

Pro Tips

1. Consistent Dough Texture When kneading the dough, aim for a smooth, non-sticky texture. If the dough is too sticky, add a little more glutinous rice flour. If it’s too dry, add a few drops of water until you reach the desired consistency.

2. Chill the Filling After forming the sesame paste balls, chill them in the freezer for about 10 minutes. This will make them firmer and easier to handle when wrapping them with the dough.

3. Avoid Overfilling Be cautious about not overstuffing the dough balls with sesame filling. Leave enough dough around the filling to properly enclose it without risking breaks when boiling.

4. Ensure a Tight Seal When wrapping the filling with dough, carefully pinch the ends together and roll it smooth to avoid any openings. This will prevent the filling from leaking out while cooking.

5. Test Cook Time To ensure the perfect cooking time, test one Tang Yuan first. It should float and be fully cooked at the center. Adjust the cooking time for the rest based on this test, especially if you adjusted the size of the dough balls or filling.