Description
Tang Yuan are chewy glutinous rice balls filled with a sweet paste. Tang yuan are often served in warm, sweetened ginger broth during Lunar New Year celebrations and Lantern Festival.
Ingredients
Scale
- 3 tbsp Black Sesame Seeds
- 2 tbsp White Sugar
- 2 tbsp Unsalted Butter, softened at room temperature
- 1/3 Water (plus more if needed for the dough)
- 1 cup Glutinous Rice Flour
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Instructions
- Add black sesame seeds into a food processor or grinder, pulse for a few seconds, then add sugar and butter. Pulse or mix until the seeds turn into a fine paste. Transfer to the freezer while you prepare for the dough.
- In a large mixing bowl, add glutinous rice flour. Gradually add water, stirring constantly until the dough comes together.
- Knead the dough until it becomes smooth and elastic. Add more water if it is too dry. It should feel like a Play-Doh texture.
- Roll the dough into a long log. Then divide the dough into 10-12 small equal pieces.
- Form the sesame paste into small balls. Then place a sesame ball in the center of each dough disc.
- Wrap the dough around the filling with your fingers and pinch the edges to seal. Use your palm to roll the dough into a smooth ball. Repeat with the remaining dough and sesame filling.
- In a pot, bring the water to a boil and add the rice balls.
- Cook for about 5-6 minutes or until the rice balls float to the surface.
- Serve tang yuan immediately with plain hot water, or with sweet ginger broth.