Sesame Ginger Sweet Rice Balls — Tang Yuan
Chinese Lunar New Year classic, chewy glutinous rice flour balls stuffed with black sesame paste, floating in a warm ginger-scented sweet broth.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grind 4 tbsp toasted black sesame seeds to fine powder. Mix with 30g sugar and 30g softened butter until a sticky paste forms. Roll into 8 balls (1cm each), freeze 15 minutes. Whisk 120g glutinous rice flour with 90ml hot water until smooth dough forms. Knead gently 1 minute until elastic, cover, rest 10 minutes. Slice 6 thin ginger slices; tie 2 pandan leaves in knots if using.
Stuff
Divide dough into 8 portions. Flatten one to a 6cm disc, place frozen sesame ball in centre, pinch dough around filling to seal completely. Roll between wet palms into a smooth crack-free ball. Repeat with remaining dough and filling. Cover finished balls to prevent drying.
Simmer
Combine 600ml water, 40g rock sugar, ginger slices, and pandan leaves in a wide pan. Bring to gentle simmer over medium heat 5 minutes for flavours to infuse. Increase heat until broth boils gently.
Boil
Lower tang yuan carefully into boiling broth. Cook 5 to 6 minutes stirring gently, until they float to surface and dough becomes translucent and soft. This indicates they are cooked through.
Plate
Ladle broth and tang yuan into 2 warm bowls, dividing evenly (4 tang yuan per bowl). Serve immediately while hot—the filling is molten.
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