Tangyuan (Black Sesame Glutinous Rice Balls)
Local name: 汤圆
In short: Chewy glutinous rice balls filled with sweet black sesame paste and served in warm ginger syrup, eaten at the Lantern Festival and winter solstice. It takes about 1 h in total and makes 4 servings.
- Prep
- 45 min
- Cook
- 15 min
- Resting
- 45 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 435 kcal
Tangyuan are sticky rice balls with a molten black sesame center, served in a light ginger syrup. Families eat them on the last day of the Lunar New Year, the Lantern Festival, and at the winter solstice, because their round shape stands for togetherness. The dough is only glutinous rice flour and warm water. Chill the filling until firm so it is easy to wrap, and cook the balls gently so they do not split.
Instructions
- Toast the sesame seeds in a dry pan over medium-low heat for 3 to 4 minutes until fragrant, stirring so they do not burn. Cool, then grind finely in a spice grinder.
- Mix the ground sesame with the sugar and coconut oil into a thick paste. Chill for 30 minutes, roll into 16 balls of about 10 g (1/3 oz) each, and freeze for 15 minutes.
- Stir the rice flour with the warm water, adding more water a tablespoon at a time, until you have a soft, smooth dough like an earlobe. Cover with a damp towel.
- Divide the dough into 16 pieces. Flatten each into a disc, set a ball of filling in the middle, wrap and pinch the seam shut, then roll it smooth between your palms.
- Bring a large pot of water to a gentle boil. Add the balls in batches, stirring so they do not stick. Cook until they float, then 2 to 3 minutes more.
- Simmer the 750 ml of water with the ginger and sugar for 5 minutes. Add the cooked tangyuan and serve warm, in bowls with some of the syrup.
Tips
- Keep the dough covered, and add a few drops of water to any that cracks as you work. Chilled filling is much easier to wrap than soft filling.
- Freeze uncooked balls on a tray, then bag them. Boil from frozen, adding 2 to 3 minutes. Chew well: sticky rice balls are a choking risk for very young children and older adults.
Questions and answers
What is the difference between tangyuan and yuanxiao?
Tangyuan are wrapped around a filling, while yuanxiao in northern China are traditionally made by rolling filling in dry rice flour. Both are eaten at the Lantern Festival.
Why did my tangyuan split when boiling?
The dough was too dry or the balls were not sealed well. Keep the dough soft, press the seam shut, and cook at a gentle boil rather than a rolling boil.
Can I use other fillings?
Yes. Red bean paste, crushed peanut with sugar and sweet osmanthus paste are common. Plain, unfilled balls are also served in sweet soup.
How long does it take to make Tangyuan (Black Sesame Glutinous Rice Balls)?
About 1 h in total: 45 min of preparation and 15 min of cooking.
How many calories are in Tangyuan (Black Sesame Glutinous Rice Balls)?
About 435 kcal per serving, with 6 g of protein, 68 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 435 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 68 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 25 g |
| Sodium | 15 mg |
Estimated values, calculated from the ingredients.
