Tangyuan are soft, chewy glutinous rice balls traditionally enjoyed at festivals and family gatherings as a symbol of togetherness.
This version pairs a rich black sesame filling with a clear ginger syrup, keeping the dough smooth and tender without dairy or eggs.
Keep the dough covered while shaping so it does not dry out; a small amount of warm water will make any cracked edges smooth again.
Serving Suggestions
Serve warm in shallow bowls with plenty of ginger syrup and a few goji berries for color.
Recipe Notes
Cooked tangyuan are best the day they are made. Uncooked filled balls can be frozen on a tray, then boiled from frozen with a few extra minutes.
Chinese Tangyuan (Black Sesame Rice Balls)
Chewy glutinous rice balls filled with black sesame paste and served in ginger syrup.
Ingredients
Equipment
Method
Make the filling:
- Grind the toasted sesame seeds and sugar in a food processor until fine. Add the sesame oil and pulse until a thick paste forms.
- Divide the paste into 18 small portions, roll into balls, and chill for 20 minutes so they are easier to wrap.
Shape the tangyuan:
- Place the glutinous rice flour in a bowl. Add the warm water gradually and knead until a soft, smooth dough forms. Cover the dough while working.
- Divide the dough into 18 pieces. Flatten each piece, place a sesame ball in the center, and pinch the dough closed. Roll gently between your palms until smooth.
Cook and serve:
- Simmer 3 cups of the water with the ginger and rock sugar for 10 minutes to make the syrup. Remove the ginger if desired and keep the syrup warm.
- Bring the remaining water to a gentle boil. Add the tangyuan in batches and cook until they float, then simmer for 2 more minutes.
- Lift the tangyuan into bowls, ladle over the ginger syrup, and garnish with goji berries.
Nutrition
Notes
- Use glutinous rice flour, not regular rice flour; it is what gives tangyuan their characteristic chewy texture.
- Do not let the water boil violently after adding the dumplings or their skins may split.
