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Black Sesame Glutinous Rice Balls (Tang Yuan) 黑芝麻汤圆
These Black Sesame Glutinous Rice Balls (Tang Yuan) have the springy texture of mochi with delicious black sesame paste stuffed inside. They are soft, juicy and chewy ….. taste so good with the fragrant black sesame filling oozing out in just a bite, one will simply never have enough of them.
    Servings Prep Time
    24rice balls 30minutes
    Cook Time
    Servings Prep Time
    24rice balls 30minutes
    Cook Time
    Glutinous Rice Ball Dough:
    Black Sesame Filling:
    Ginger Syrup:
    Boiling Ginger Syrup:
    1. Start by boiling ginger syrup. First, peel the skin off the old ginger.
    2. Then, cut the ginger into thick pieces and lightly bruised them to release their aromatic flavour.
    3. Bring a pot of water to a boil.
    4. Add the crushed ginger and knotted screw pine leaves. Bring the water to a boil again.
    5. Cover and reduce heat to a simmer for about 10 to 15 minutes to allow the aroma of ginger and screw pine leaves to infuse into the water.
    6. Then add in sugar and sweet osmanthus. Boil for another 5 minutes over medium heat.
    7. Then lower heat to a simmer and boil till the liquid has reduced a little, another 10 minutes. And we’re done!
    8. Remove the crushed ginger and screw pine leaves from the ginger infused syrup and set aside while we prepare the black sesame filling.
    Black Sesame Filling:
    1. While waiting for the ginger soup to simmer, prepare the glutinous rice ball filling. Lightly toast black sesame seeds over medium heat for 2 to 3 minutes till aromatic.
    2. Then coarsely grind the toasted black sesame seeds.
    3. Transfer the ground sesame to a bowl. Add in sugar and coconut oil.
    4. Stir to mix well and form into a paste. Set aside to chill in refrigerator while we prepare the glutinous rice dough.
    Glutinous Rice Balls:
    1. In a mixing bowl, add hot boiling water into glutinous rice flour to half cook it.
    2. Using a spoon or spatula, stir to mix well. Adding hot water makes the rice balls chewy.
    3. Then, add some cold water into the dough. Water should be added a little at a time, depending on the consistency of the dough.
    4. Knead until you begin to see a nice looking dough and the dough should not stick to your hand or mixing bowl.
    5. When the dough is ready, we can now make rice balls. First, divide the dough into two halves for easier to work with.
    6. Take one half and roll into a log and cut into pieces, 20g each.
    7. Using our palms, roll each piece of dough into a ball. Repeat the same with the other half of the dough.
    8. Cover the glutinous rice balls with a tea towel to prevent them from drying.
    9. Take a piece of the dough ball and flatten. Then place 1 teaspoon of sesame paste filling in the middle.
    10. Wrap the dough around the filling and roll into a smooth ball. Repeat the same with the rest of the dough balls. And we have made glutinous rice balls with black sesame filling!
    Cooking Glutinous Rice Balls:
    1. To cook the glutinous rice balls, first boil a pot of water. Then put in the glutinous rice balls. Be sure not to overcrowd the pot. Stir occasionally to prevent sticking.
    2. Let them cook for 3 to 5 minutes. When cooked, the glutinous rice balls will float onto the surface of the water.
    3. Sieve out all the cooked glutinous rice balls and place them into a bowl of cold water for about 1 minute. This process will make the rice balls more chewy.
    4. Then place the glutinous rice balls into the pot of ginger syrup prepared earlier. And we’re done!
    5. Black sesame glutinous rice balls can be served hot or cold with the aromatic ginger syrup. So Enjoy!
    Recipe Notes

    You can choose to add more ginger when boiling the ginger syrup if you prefer a stronger taste of ginger.

    Adding hot boiling water makes glutinous rice balls really nice and chewy.

    If the dough sticks to your hands while kneading, dust your hand with a little glutinous rice flour.

    You can substitute with butter instead of coconut oil for the filling.

    As making these glutinous rice balls take time, they can be prepared the night before and cook the next morning.

    The rice balls will become more chewy if it is kneaded longer.

    Make sure to cover the filling completely with the dough.Otherwise the filling will ooze out when boiled.

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