Tang Yuan (Chinese Glutinous Rice Balls) is a traditional Chinese recipe for a classic steamed rice balls made from glutinous rice that have a sticky and sweet black sesame seed filling. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Glutinous Rice Balls (Tang Yuan).
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Tang Yuan, Chinese glutinous rice balls (汤圆) are a dessert of a sweet, nutty, runny filling sealed with a slippery enclosed in a chewy rice-based wrapper. Tang Yuan (Chinese glutinous rice balls) is a delectable dessert not to miss.
Ingredients:
For the filling:
80g black sesame seeds
35g sugar, or to taste
35g softened butter, or coconut oil, or lard
For the Rice Dough:
120g glutinous rice flour
45ml boiling water
60g room temperature water, or beetroot juice
Method:
Begin by preparing the filling
Toast the 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. At this point turn them out onto a plate and set aside to cool.
Once completely cool, transfer the toasted black sesame seeds to a food processor. Grind them with the sugar until they turn into a soft, shiny paste.
Add the 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).
Preparing the rice dough:
Sift the rice flour into a large mixing bowl. Whilst stirring constantly with a spatula, slowly add the boiling water, mixing it into the rice flour. Now add the room temperature water (or beetroot juice for a pink dough) little by little.
Once all the liquid has been added, knead with your hand until a smooth, soft dough forms. Adjust the consistency by adding more water or flour. If you're not using the dough straight-away, wrap it in clingfilm to prevent it from drying out.
Divide the dough into 20 equal pieces then roll each into a ball. Flatten a piece of dough into a round wrapper with your fingers. Place a ball of filling in the centre. Gently push the wrapper upwards to wrap the filling tightly. Seal at the top completely. Note that the dough made of glutinous rice flour isn’t as elastic as regular dough. It may crack during the assembling (especially if it’s not soft enough). If that happens, wet the broken part with a little water then rub gently to reseal.
Cooking the Tang Yuan: Bring a large pan of water to a full boil. Gently slide in some Tang Yuan. If necessary, cook in batches as the balls expand while cooking so make sure not to crowd the pot.
Push the balls around the pan 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.
Fish out the Tang Yuan (along with some cooking liquid) and serve warm. You may also make some ginger syrup separately as the serving liquid (see note 4).
Tang Yuan can be frozen right after they are assembled. To do this, 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).
To prepare ginger syrup to accompany your Tang Yuan: The dough made of glutinous rice flour isn’t as elastic as regular dough. It may crack during the assembling (especially if it’s not soft enough). If that happens, wet the broken part with a little water then rub gently to reseal.
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