Black Sesame Glutinous Rice Balls (Tangyuan)

Instructions

1. 1

   Peel and slice 15 g fresh ginger into thin 2 mm coins. Measure 200 g glutinous rice flour, 80 g black sesame seeds, 50 g melted butter, 60 g powdered sugar, and 60 g brown sugar into separate bowls. Set out a dry skillet, a medium saucepan, and a large pot for boiling.

2. 2

   Heat the dry skillet over medium heat. Toast 80 g black sesame seeds for 3 to 4 minutes, stirring constantly until fragrant and warm. Transfer to a food processor and grind into a fine powder. In a bowl, mix ground sesame, 60 g powdered sugar, and 50 g melted butter into a paste. Freeze for 15 minutes.

3. 3

   Place 200 g glutinous rice flour in a large bowl. Gradually pour in 160 ml warm water while stirring with a spoon. Knead with clean hands for 3 to 5 minutes until a smooth, pliable dough forms that feels like soft playdough and does not stick to your fingers. If too dry, add water 1 teaspoon at a time.

4. 4

   Divide the chilled sesame filling into 12 small balls (about 15 g each). Divide the dough into 12 equal portions. Flatten a dough portion into a 6 cm disk, place a sesame ball in the center, wrap the dough around it, and roll between your palms into a completely sealed, smooth sphere with no cracks. Repeat for all 12.

5. 5

   In a medium saucepan, combine 750 ml water, 60 g brown sugar, and sliced ginger. Bring to a boil over medium-high heat, stirring until the sugar completely dissolves. Reduce heat to medium-low and simmer gently for 10 minutes until the syrup turns light golden and yields a fragrant ginger aroma. Keep warm on lowest heat.

6. 6

   Bring 2 liters of water to a rolling boil in a large pot over high heat. Gently drop the filled rice balls into the boiling water with a spoon. Cook for 4 to 5 minutes until all balls float to the surface. Scoop them out carefully using a slotted spoon into warm serving bowls. Ladle hot ginger syrup over them and serve warm.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min