Tang Yuan, Chinese glutinous rice balls (汤圆)
User Reviews
5
Tang Yuan, Chinese glutinous rice balls (汤圆)
Description
Tang Yuan, Chinese glutinous rice balls, feature a chewy outer dough crafted from glutinous rice flour mixed with boiling and room temperature water, sometimes colored naturally with beetroot juice. Inside, a paste made by toasting black sesame seeds until aromatic, then grinding them with sugar and butter or a substitute fat, creates a silky, sweet filling. Each ball is shaped, chilled for firmness, then wrapped with the dough, which is kneaded to a smooth, soft consistency but not sticky.
The preparation emphasizes careful toasting to avoid bitterness and achieving the right dough softness to prevent cracking during assembly. Cooking involves boiling the rice balls and serving them in a lightly sweetened ginger syrup, which complements the sesame flavor. This balance of chewy texture and rich filling makes Tang Yuan a distinctive dish often enjoyed during festivals or as a warm dessert.
Tips include adjusting dough moisture depending on the flour used, firming the filling by chilling or briefly freezing, and repairing minor dough cracks with a bit of water. The ginger syrup is made separately by simmering smashed ginger with sugar and water for a few minutes to add a mildly spicy sweetness when poured over cooked balls.
Ingredients
For the filling
- ⅔ cup black sesame seeds
- 2½ tablespoon sugar or to taste
- 2½ tablespoon butter or coconut oil, lard, softened
For the dough
- 1 cup glutinous rice flour
- 3 tablespoon water boiling
- 4 tablespoon water or beetroot juice, room temperature
Instructions
Prepare the filling
- Toast black sesame seeds in a dry frying pan over low heat until they plump up and become very easy to break when crushed with your fingers (see note 1).
- Once completely cool, put the toasted black sesame seeds in a food processor. Grind them with sugar until they turn into a soft, shiny paste.
- Add butter (or coconut oil/lard). Mix to combine then keep refrigerated until the mixture is firm enough to handle.
- Divide the paste into 20 portions. Shape each piece into a ball. Put them back in the fridge while preparing the dough (see note 2).
Make the dough
- In a mixing bowl, pour boiling water into glutinous rice flour while stirring with a spatula. Then add room temperature water (or beetroot juice for a pink dough) little by little.
- Knead with your hand until a smooth, soft dough forms. Adjust its consistency by adding more water or flour (see note 3). If you are not using the dough straightaway, wrap it with cling film to avoid drying out.
- Divide the dough into 20 equal pieces then roll each into a ball.
Assemble Tang Yuan (please refer to the video below)
- Flatten a piece of dough into a round wrapper with your fingers.
- Place a ball of filling in the middle. Gently push the wrapper upwards to wrap the filling tightly. Seal at the top completely (see note 4).
Cook Tang Yuan
- Bring a large pot of water to a full boil. Gently slide in some Tang Yuan. If necessary, cook in batches as the balls expand while cooking so do not crowd the pot.
- Push the balls around with the back of a spoon to prevent them from sticking to the bottom of the pot. Cook over medium-high heat. Once all the balls start to float on the surface, boil for a further minute.
- Dish out (along with some cooking liquid) and serve warm. You may also make some ginger syrup separately as the serving liquid (see note 4).
Store Tang Yuan
- Freeze Tang Yuan right after they are assembled. Lay them in a single layer on a tray lined with parchment paper to freeze. Once totally frozen, put them in an air-tight bag and store in the freezer.
- To cook frozen Tang Yuan, follow the same cooking procedure (do not defrost).
Notes
- Toast black sesame seeds gently to avoid a burnt flavor and achieve optimal aroma.
- Chill the sesame filling balls to firm them for easier handling during assembly.
- Adjust water amount when making the dough based on the flour brand to get a soft but non-sticky texture.
- If dough cracks during wrapping, moisten the break slightly and gently press to seal.
- Prepare ginger syrup separately by simmering smashed ginger and sugar in water; pour over cooked Tang Yuan before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20balls
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 89kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 16mg | 1% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 44IU | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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