Tang Yuan, a traditional delicacy symbolizing reunion and happiness, is cherished in many flavors, with black sesame filling always being a classic choice. Today, I will guide you step by step in creating these delightful glutinous rice balls.
A Childhood Love for Black Sesame
When I was a child, I vividly remember my mom always urging me to eat black sesame seeds. She would seriously tell me that black sesame was good for my health and would make my hair shiny and black.
Because of her constant reminders, I gradually developed a special fondness for black sesame and grew to love everything made with it.
Whether it’s the sweet and delicious black sesame dessert soup, the uniquely flavored black sesame candy, Black Sesame Buns, Black Sesame Mantou Rolls, or the irresistibly tasty black sesame tang yuan, anything made with black sesame quickly captures my interest and affection.
What is Tang Yuan?
Tang yuan is a traditional Chinese dessert, typically made with glutinous rice flour as the outer skin and filled with either sweet or savory fillings. The outer skin is soft, delicate, and elastic, usually white.
Common sweet fillings include black sesame, peanuts, red bean paste, and brown sugar, while some regions make tang yuan with savory fillings like meat. Among these, black sesame tang yuan with its lava-like black sesame filling is my personal favorite.
When to Eat Tang Yuan
Tangyuan is traditionally eaten during the Lantern Festival, which falls on the 15th day of the first lunar month, to celebrate reunion and pray for peace.
In some regions, people eat tangyuan on the Winter Solstice to symbolize adding a year and reunion.
During the Chinese New Year period, some families also prepare tangyuan to symbolize a new year of reunion and happiness. Additionally, tangyuan is eaten during family reunions, such as when family members reunite after a long separation or celebrate important events, to express wishes for reunion and happiness.
I always keep plenty of tang yuan in my freezer. Whenever we want some, we can just take them out and cook them. My two kids absolutely love tang yuan and get really excited every time I make them.
My Experience with Tang Yuan
When I first saw tang yuan, I thought it would be difficult to make, but it’s easier than you might think.
In China, tang yuan is readily available in stores, but sometimes they contain ingredients I don’t find suitable for my two little ones. That’s why I prefer making tang yuan at home, where I can control the ingredients, making it healthier and tastier than store-bought versions.
Some readers mentioned that using room temperature water and glutinous rice flour results in a dough without elasticity, and using boiling water makes the dough too sticky and hard to handle.
After a few tries, I found success. I mix warm water with glutinous rice flour to form a dough, which initially lacks elasticity. Then, I cook a small piece of the dough in boiling water until it floats, knead it back into the main dough, and this creates a dough with good elasticity, preventing the tang yuan from cracking.
Key Ingredient: Glutinous Rice Flour
Glutinous rice flour is essential for making various Chinese desserts like lv dagun (glutinous rice rolls), nuomi ci (glutinous rice cakes), xue mei niang (snow skin mochi), and ciba (sticky rice cake).
Ingredients:
Filling (Black Sesame Paste):
- 60g roasted black sesame seeds
- 30g roasted peanuts
- 35g white sugar
- 50g melted lard or butter
- 35g water
Dough:
- 200g glutinous rice flour
- 150g warm water
Instructions:
Prepare the Filling:
- Grind the roasted black sesame seeds, roasted peanuts, and white sugar into a powder using a grinder.
- Pour the mixture into a bowl, then add the melted lard and water. Mix well.
- Refrigerate the mixture for about 30 minutes, then shape it into 10g balls.
Make the Dough:
- In a bowl, mix the glutinous rice flour with the water to form a dough.
- Take a small piece of dough, about 50g, flatten it with your hand, and cook it in boiling water until it floats.
- Knead the cooked dough back into the original dough to create a dough with good elasticity that won’t crack.
Shape the Tang Yuan:
- Roll the dough into long strips and cut into equal pieces of about 15g each.
- Take one piece, flatten it, and shape it into a small bowl. Place one filling ball in the center, then gather the edges of the dough around the filling and pinch to seal. Roll it gently between your palms to form a smooth ball.
- Repeat for all the tangyuan.
Cook the Tang Yuan:
- Boil a pot of water. Once the water is boiling, add the tangyuan and gently stir with a spatula.
- Cook until the tangyuan floats to the surface, then cook for another minute.
Serve:
- Remove the tangyuan with a slotted spoon and serve them in bowls with a little of the cooking water or in a sweet syrup if desired.
Substitutions and Tips
Can butter replace lard?
Yes, it will be even more delicious.
Other cooking methods for tang yuan:
Apart from boiling, tang yuan can be pan-fried, air-fried, or baked.
Are there savory tang yuan?
Yes, both sweet and savory options are available!
Should the sesame and peanuts be roasted?
Yes, they should be.
Black Sesame Tang Yuan Recipe
Ingredients
Filling:
- 60 g roasted black sesame seeds
- 30 g roasted peanuts
- 35 g white sugar
- 50 g melted lard or butter
- 35 g water
Dough:
- 200 g glutinous rice flour
- 150 g warm water
Instructions
Prepare the Filling:
- Grind the roasted black sesame seeds, roasted peanuts, and white sugar into a powder using a grinder.
- Pour the mixture into a bowl, then add the melted lard and water. Mix well.
- Refrigerate the mixture for about 30 minutes, then shape it into 10g balls.
Make the Dough:
- In a bowl, mix the glutinous rice flour with the water to form a dough.
- Take a small piece of dough, about 50g, flatten it with your hand, and cook it in boiling water until it floats.
- Knead the cooked dough back into the original dough to create a dough with good elasticity that won't crack.
Shape the Tang Yuan:
- Roll the dough into long strips and cut into equal pieces of about 15g each.
- Take one piece, flatten it, and shape it into a small bowl. Place one filling ball in the center, then gather the edges of the dough around the filling and pinch to seal. Roll it gently between your palms to form a smooth ball.
- Repeat for all the tangyuan.
Cook the Tang Yuan:
- Boil a pot of water. Once the water is boiling, add the tangyuan and gently stir with a spatula.
- Cook until the tangyuan floats to the surface, then cook for another minute.
Serve:
- Remove the tangyuan with a slotted spoon and serve them in bowls with a little of the cooking water or in a sweet syrup if desired.
Leave a Reply