Tang Yuan
User Reviews
5
Tang Yuan
Description
Tang Yuan is a traditional dessert consisting of glutinous rice flour dough wrapped around a rich black sesame filling. The filling is prepared by toasting black sesame seeds until dry, then grinding them with sugar and unsalted butter into a paste. This paste is chilled and formed into small balls before being encased in the pliable rice dough made from glutinous rice flour mixed with warm water. Cooking involves boiling the filled dough balls until they float, signaling doneness. The dessert is then served in a warm soup made by simmering brown sugar with sliced ginger, which provides a sweet and aromatic complement to the nutty and creamy sesame center.
The texture offers a chewy exterior with a smooth, sweet, and slightly oily filling from the butter and sesame. The ginger syrup adds subtle warmth balances the richness of the filling. This recipe includes freezing the filling balls overnight, which helps with shaping and storage, allowing partial preparation in advance.
When ready to serve, boil the tang yuan in plenty of water until they rise, then transfer them to the ginger and brown sugar broth to soak up flavor before serving. Adjust cooking time if the balls are larger for proper cooking. The ginger syrup should be simmered long enough to infuse the aroma but not overly reduced.
Wash and rinse black sesame thoroughly before toasting to remove any impurities.Use unsalted butter for the filling to control salt content and preserve the dessert's sweetness.Freeze the filled sesame balls to firm them up and make dough wrapping easier; you can freeze leftovers for later use.Adjust water in the dough gradually to achieve the right pliability; slightly wet hands help rolling the dough.Cook tang yuan until they float on boiling water as an indication of doneness.Simmer the ginger and brown sugar soup for 5 to 10 minutes to release the ginger flavor without overpowering the dish.
Ingredients
Filling:
- ½ cup black sesame seeds
- ½ cup sugar
- 1 tick butter unsalted
Dough:
- 1 cup glutinous rice flour
- ½ cup water If the dough is dry add 2 teaspoons little by little, warm
Soup:
- 2 cups water
- ½ cup brown sugar
- 4 lices ginger (Cut them into strips)
Boil Tang Yuan:
- 6 cups water
Instructions
- Wash and rinse ½ cup black sesame seeds a few times to remove dust and impurities.
- Then, pan-fry them on a pan with low heat until it's dried.
- After that, put the black sesame seeds into a chopper. Chop until it is fine and small. Then, add ½ cup of sugar and chop with the black sesame seeds.
- Next, add 1 stick (8 tablespoons) of unsalted butter and chop until it is mixed well.
- After, put the black sesame paste filling in a freezer for 5-10 minutes, making it a little harder and easy to roll.
- Then, roll the black sesame paste filling into little balls. Freeze the black sesame balls overnight. (You can roll them into balls and save the rest. You do not need to use them all at once.)
- Add 1 cup of glutinous rice flour and ½ cup of warm water in a container.
- Mix them and knead them into a dough. (If it is too dry, add 2 teaspoons of water little by little. You can double the flour dough recipe if you want to use all the black sesame balls.)
- Roughly divide the dough into small pieces.
- Flatten the dough into a circle shape. Try to make the side thinner but the middle thicker. Put the frozen black sesame ball in the middle of the dough.
- Close up and roll into a ball. (If the dough is too dry, dip some water in your hand and roll the dough.) Finish the rest of the dough.
- Pour 6 cups of water into a pot. Turn on the high fire and let it boil. When the water is boiling, turn the fire to medium small, add tang yuan to the water, and let it cook until they float on the top (around 5-7 minutes). It is a good sign to know they are ready when they are floating on top.
- Meanwhile, pour 2 cups of water, ½ cup of brown sugar, and 4 slices of ginger (cut them into strips) into another pot. Let it boil for 5- 10 minutes.
- When the tang yuan is ready, drain them, pour the sugar water from step 13, and prepare to serve.
Notes
- Prepare the black sesame filling a day ahead to allow flavors to develop and ease shaping.
- Toast sesame seeds gently to avoid burning while releasing aroma.
- Freeze filling balls overnight; they can be stored frozen and used as needed.
- If dough is dry, add water gradually and dip hands in water to help with rolling.
- Cook larger tang yuan a bit longer to ensure the center is fully cooked.
- Simmer ginger sugar soup to infuse flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 8mg | 0% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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