Black Sesame Glutinous Rice Balls
Black sesame glutinous rice balls, also known as "Tang Yuan" in Chinese cuisine, are a popular dessert, especially during the Lantern Festival and other celebrations. These rice balls are typically filled with a sweet black sesame paste and served in a light ginger syrup
Glutinous Rice Dough
Texture should feel “bouncy”. Not too firm and not too squishy to the point that it breaks easily.
Roasted Black Sesame Filling
Roast the black sesame seeds in a pan without oil and stir occasionally until a “burnt” smell
Ingredients
Black Sesame Filling:
1/2 cup black sesame seeds
1/4 cup sugar
1/4 cup unsalted butter or lard, softened
Glutinous Rice Dough:
2 cups glutinous rice flour
About 3/4 cup water
Ginger Syrup:
4 cups water
1/2 cup brown sugar (or to taste)
3-4 slices fresh ginger
Instructions
Prepare the Black Sesame Filling:
Toast the black sesame seeds in a dry pan over medium heat, stirring frequently until they are fragrant, about 5 minutes.
Let the toasted seeds cool slightly, then grind them in a food processor or spice grinder until they become a fine powder.
Mix the ground sesame seeds with the sugar and softened butter until it forms a smooth paste.
Chill the sesame paste in the refrigerator for about 30 minutes to make it easier to handle.
Make the Glutinous Rice Dough:
In a large mixing bowl, gradually add water to the glutinous rice flour, mixing with your hands until it forms a smooth and pliable dough. The dough should not be too sticky or too dry.
Divide the dough into small pieces, about the size of a ping-pong ball.
Assemble the Rice Balls:
Take a piece of dough and flatten it into a disc in your palm.
Place a small amount of black sesame filling (about 1 teaspoon) in the center of the disc.
Carefully fold the edges of the dough over the filling and roll it into a smooth ball, ensuring the filling is completely enclosed.
Repeat with the remaining dough and filling.
Cook the Rice Balls:
Bring a large pot of water to a boil.
Gently drop the rice balls into the boiling water.
Stir gently to prevent them from sticking to the bottom of the pot.
Cook until the rice balls float to the surface, then let them cook for an additional 2-3 minutes.
Prepare the Ginger Syrup:
While the rice balls are cooking, make the ginger syrup.
In a separate pot, bring 4 cups of water to a boil.
Add the brown sugar and ginger slices.
Simmer for about 10 minutes, until the syrup is fragrant.
Serve:
Transfer the cooked rice balls into bowls and ladle the hot syrup over them.
Serve warm.
