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Chinese tangyuan black sesame rice balls in ginger syrup with goji berries in a porcelain bowl.

Chinese Tangyuan (Black Sesame Rice Balls)

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Chewy glutinous rice balls filled with black sesame paste and served in ginger syrup.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Black sesame filling
  • 1/2 cup black sesame seeds toasted
  • 1/3 cup granulated sugar
  • 1 tbsp sesame oil
Rice balls and syrup
  • 1 1/2 cups glutinous rice flour
  • 3/4 cup warm water plus more as needed
  • 5 cups water for cooking syrup and dumplings
  • 2 inches fresh ginger sliced
  • 1/2 cup rock sugar
  • 2 tbsp dried goji berries for serving

Equipment

  • Food processor
  • Mixing bowl
  • Small saucepan
  • Large pot
  • Slotted spoon

Method
 

Make the filling:
  1. Grind the toasted sesame seeds and sugar in a food processor until fine. Add the sesame oil and pulse until a thick paste forms.
  2. Divide the paste into 18 small portions, roll into balls, and chill for 20 minutes so they are easier to wrap.
Shape the tangyuan:
  1. 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.
  2. 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:
  1. 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.
  2. Bring the remaining water to a gentle boil. Add the tangyuan in batches and cook until they float, then simmer for 2 more minutes.
  3. Lift the tangyuan into bowls, ladle over the ginger syrup, and garnish with goji berries.

Nutrition

Calories: 300kcalCarbohydrates: 52gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 5mgFiber: 2gSugar: 23g

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.