Black Sesame Tang Yuan is a dessert made of glutinous rice wrapped with red bean, sesame, peanut or other sweet fillings. This dessert is usually eaten during the Winter Solstice Festival or DongZhi.
These round shape rice balls symbolises the unity within the family. This dish is usually made together with other family members to commemorate the arrival of the winter season. It tastes amazing to symbolise especially when the fillings ooze out from the mochi-like wrapping! Try this recipe below and make some delicious Black Sesame Tang Yuan.
Ingredients ( for 20 to 30 rice balls):
For the filling:
- 80g roasted and grounded black sesame seeds or peanuts
- 5 tablespoons sugar, or to taste
- 40g lard or 40 g coconut oil or 30g butter, softened
For the wrapper:
- 130g glutinous rice flour
- 45g / 3 tablespoons boiling water
- 60g / 4 tablespoons room temperature water or beetroot juice (for the nice pinkish colour) or pandan leaves (for the green colour)
- Toast the black sesame seeds or peanuts in a flat pan over low heat. After they cool down, grind them with sugar in a food processor until they turn into a paste texture.
- Add lard or coconut oil or butter into the mixture. Keep the mixture in the fridge until it is firm enough to stay in shape.
- Divide them into 20 to 30 portions and shape them into balls. Keep them in the fridge while preparing the dough.
- Pour hot water into a mixing bowl with the glutinous rice flour while stirring. Then, you can add in room temperature water, beetroot juice or pandan leaves juice into the bowl little by little.
- After that, knead the mixture until a smooth dough is formed. Divide the dough into 20 to 30 balls.
- Take the fillings out from the fridge.
- Flatter the dough into a round shape by pressing the edges with your fingers.
- Then, place a ball of filling in the middle of the flattened dough. Push the dough gently to seal it around the filling.
- Boil a large pot of water.
- Boil the Tang Yuan by putting them in boiling water.
- Stir them around gently to prevent them from sticking to each other.
- After the balls start to float on the surface of the water, cook for another minute or two.
- Now, your Black Sesame Tang Yuans are ready to be served.
- You can also keep the them if they are not to be consumed immediately. You can freeze them on a tray and keep them in air-tight containers when they are frozen.
Why not also check out our recipe for Chinese Walnut Cookie (Hup Toh Soh) and make them for the upcoming Lunar New Year?
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