Black sesame melting filling tang yuan is a classic Chinese dessert featuring glutinous rice balls filled with a rich and aromatic black sesame paste. These tang yuan, or rice balls, are made from glutinous rice flour mixed with water to form a soft and pliable dough. The dough is then shaped into small balls and filled with a sweet and nutty black sesame paste.
Black sesame melting filling tang yuan are often enjoyed as a warm and comforting dessert, particularly during festive occasions and family gatherings. The combination of the chewy texture of the glutinous rice balls and the creamy richness of the black sesame filling makes for a delightful treat that is beloved in Chinese cuisine.
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WHAT IS TANG YUAN (汤圆)?
Tang yuan (汤圆) is a traditional Chinese dessert made of glutinous rice flour and water. It’s typically formed into small, round balls and cooked in boiling water. Tang yuan is known for its chewy texture and is often served in a sweet syrup or soup.
This dessert holds cultural significance and is commonly associated with family gatherings and festivals, especially the Lantern Festival (Yuanxiao Festival) and Winter Solstice Festival (Dongzhi Festival). During these celebrations, families often gather to make and enjoy tang yuan together, symbolizing unity and harmony.
Tang yuan can be filled with various sweet fillings, such as black sesame paste, red bean paste, or sweetened ground peanuts, adding extra flavor and texture to the dessert.
Overall, tang yuan is a beloved dessert in Chinese cuisine, cherished not only for its delicious taste but also for its cultural and symbolic importance.
WHY YOU WILL LOVE THIS RECIPES?
- Rich Flavor: The black sesame filling offers a unique and indulgent flavor profile, with its nutty and slightly sweet taste. It adds depth and richness to the tang yuan, making each bite a delightful experience.
- Comforting Texture: The glutinous rice balls have a soft and chewy texture that contrasts beautifully with the creamy filling. This combination creates a satisfying mouthfeel that is both comforting and enjoyable.
- Cultural Significance: Tang yuan is a traditional Chinese dessert often enjoyed during festivals and family gatherings. Making and sharing black sesame filling tang yuan recipes can be a meaningful way to connect with Chinese culture and traditions.
- Versatility: While black sesame filling is traditional, you can also experiment with other fillings such as peanut, red bean, or even chocolate. This versatility allows you to customize the tang yuan to suit your taste preferences.
- Homemade Goodness: Making black sesame filling tang yuan from scratch allows you to control the quality of the ingredients and tailor the recipe to your liking. There’s something special about homemade desserts that brings joy and satisfaction to both the cook and the ones enjoying the dish.
Overall, this black sesame tang yuan recipe offers a delightful blend of flavors, textures, and cultural significance, making it a truly memorable dessert for any occasion.
INGREDIENTS AND SUBSTITUTES
Ingredient quantities please refer to the recipes card (Click here)!
- Glutinous Rice Flour – This flour gives tang yuan its characteristic chewy texture. If you can’t find glutinous rice flour.
- Water – Water is used to hydrate the glutinous rice flour and create the dough for the tang yuan.
- Oil – Oil is used for sautéing the shallots and coating the tang yuan. Any neutral oil like vegetable oil or canola oil can be used as a substitute.
- Black Sesame Seeds – Black sesame seeds add a nutty flavor and visual contrast to the tang yuan. If you don’t have black sesame seeds, you can use white sesame seeds or omit them altogether.
- Icing Sugar – Also known as powdered sugar or confectioner’s sugar, icing sugar is finely ground sugar mixed with a small amount of cornstarch. It is commonly used in baking and desserts to make frostings and icings. If you don’t have icing sugar, you can make your own by grinding granulated sugar in a blender or food processor until fine.
- Butter – Butter adds richness and flavor to the filling. If you prefer a dairy-free option, you can use margarine or a dairy-free butter substitute.
- Coconut Oil – Coconut oil adds a subtle coconut flavor and helps bind the ingredients together. If you don’t have coconut oil or prefer not to use it, you can substitute it with another type of oil such as vegetable oil.
- Water – Water is the primary liquid used for boiling the tang yuan. It cooks the dough and helps them float to the surface when they are done. There’s no direct substitute for water in this context, but you can use flavored liquids like coconut milk or herbal teas for a different taste.
- Ginger Slices – Ginger slices are added to the boiling water to infuse the tang yuan with a subtle ginger flavor. The ginger also helps to balance the sweetness of the tang yuan. If you don’t have fresh ginger, you can use ground ginger or omit it altogether.
- Oil – Oil is sometimes added to the boiling water to prevent the tang yuan from sticking to each other and the pot. It also gives a slight sheen to the tang yuan. Any neutral oil like vegetable oil or canola oil works well. Alternatively, you can use a bit of sesame oil for extra flavor.
- Ginger – Ginger adds a warm and spicy flavor to the boiling water and the sweet ginger soup. It also helps balance the sweetness of the dessert. There are no direct substitutes for ginger, but you can adjust the amount according to your taste preferences.
- Molasses Sugar – Molasses sugar is a dark, sticky syrup produced during the sugar refining process. It has a rich, caramel-like flavor and is less processed than white sugar. If you don’t have molasses sugar, you can substitute it with brown sugar or dark muscovado sugar.
These ingredients come together to create a flavorful and aromatic dessert with a delightful combination of textures and tastes. Feel free to experiment with substitutes based on your dietary preferences and ingredient availability!
RECIPES TIPS
- Consistency of Dough: When preparing the dough, aim for a smooth and pliable consistency. Gradually add water to the glutinous rice flour until the dough holds together without being too sticky or dry.
- Evenly Sized Balls: Divide the dough into evenly sized portions to ensure uniform cooking. This helps the tang yuan cook at the same rate and prevents some from being undercooked while others are overcooked.
- Proper Filling: When adding filling to the tang yuan, make sure it’s well-enclosed within the dough to prevent leakage during cooking. Seal the edges tightly to avoid any filling from escaping.
- Boiling Technique: Bring the water to a gentle boil before adding the tang yuan. Avoid boiling too vigorously, as this can cause them to break apart. Gentle simmering is ideal for cooking the tang yuan evenly.
- Cooking Time: Tang yuan are ready when they float to the surface of the water. Be cautious not to overcook them, as they can become mushy if left in boiling water for too long.
- Toasting Ingredients: Toasting sesame seeds enhances their flavor and adds a delightful crunch to the tang yuan. Keep an eye on them while toasting to prevent burning.
- Serve Fresh: Black sesame tang yuan are best enjoyed fresh, while the coating is still crisp and the filling is warm. Serve them immediately for the ultimate indulgence.
By following these tips, you’ll be well-equipped to make delicious and satisfying black sesame tang yuan that will delight your taste buds and impress your guests.
STEP BY STEP INSTRUCTIONS
Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!
- Toast 80g black sesame seeds until fragrant and slightly golden.
- In a food processor, grind the toasted black sesame seeds until they form a fine powder.
- Add 25g icing sugar, 60g cubed butter, and ½ tsp coconut oil to the ground black sesame seeds.
- Process the mixture until it forms a smooth and creamy paste. Set aside.
For the Dough:
- In a mixing bowl, combine 200g glutinous rice flour with 170g water.
- Knead the mixture until it forms a smooth and pliable dough. If the dough is too dry, add a little more water gradually until it reaches the desired consistency.
- Divide the dough into small portions and roll them into balls. Flatten each ball into a small disc.
Boiling Water:
- In a large pot, bring 1600g water to a boil.
- Add 4 slices of ginger and 5g of oil to the boiling water. This will infuse the water with flavor.
- Reduce the heat to a gentle simmer.
For the Sweet Ginger Soup:
- Peel and slice 50g of ginger.
- In a separate pot, combine the sliced ginger with 500g water and 50g molasses sugar.
- Bring the mixture to a boil and then reduce the heat to simmer for about 20-30 minutes to allow the flavors to infuse.
- Strain the ginger pieces from the soup and set aside.
Assembling the Tang Yuan:
- Take a portion of the black sesame filling and place it in the center of each flattened dough disc.
- Carefully fold the edges of the dough over the filling, sealing it completely. Roll it into a smooth ball.
- Repeat the process for the remaining dough and filling.
Cooking the Tang Yuan:
- Gently drop the filled tang yuan into the pot of boiling water.
- Cook them until they float to the surface, indicating that they are done. This usually takes about 2-3 minutes.
- Remove the cooked tang yuan from the water using a slotted spoon and place them in serving bowls.
Serving:
- Ladle the sweet ginger soup over the cooked tang yuan.
- Serve hot and enjoy the delightful flavors of the black sesame filling tang yuan!
VARIATIONS
Here are some variations you can try for the black sesame filling tang yuan recipe:
- Red Bean Filling: Instead of black sesame filling, you can use sweetened red bean paste as a filling for the tang yuan. Red bean paste offers a slightly different flavor profile and adds a natural sweetness to the dessert.
- Peanut Filling: Another delicious option is to use crushed peanuts mixed with sugar and a bit of butter or oil as the filling. Peanut filling provides a crunchy texture and a nutty flavor that pairs well with the chewy tang yuan.
- Chocolate Filling: For a decadent twist, you can make a chocolate filling by combining melted chocolate with a bit of butter or cream. This creates a rich and indulgent filling that chocolate lovers will enjoy.
- Matcha Filling: Mix matcha powder with sweetened condensed milk or white chocolate to create a creamy and earthy filling with a hint of bitterness. Matcha filling offers a unique flavor profile and a vibrant green color.
- Coconut Filling: Combine shredded coconut with sugar and a bit of coconut milk or cream to make a coconut filling. Coconut filling adds a tropical twist to the tang yuan and pairs well with the chewy texture of the dough.
- Sesame Seed Coating: Instead of using black sesame filling, you can roll the tang yuan in toasted sesame seeds after cooking. The sesame seeds add a nutty flavor and a crunchy texture to the tang yuan.
Feel free to get creative and experiment with different flavor combinations and ingredients to create your own unique variations of black sesame tang yuan. Enjoy the process of exploration and indulgence!
WHAT ELSE TO SERVE WITH ?
Black sesame filling tang yuan is a delicious dessert on its own, but if you’re looking to complement it with other dishes or accompaniments, here are some suggestions:
- Sweet Ginger Soup: Serve the tang yuan in a sweet ginger soup made with ginger, water, and sweeteners like rock sugar or honey. The warm and comforting soup balances the sweetness of the tang yuan and adds a delightful gingery aroma.
- Green Tea or Jasmine Tea: Pair the tang yuan with a cup of hot green tea or jasmine tea. The refreshing and aromatic flavors of the tea cleanse the palate between bites and enhance the overall dining experience.
- Fresh Fruit: Serve sliced fruits like strawberries, mangoes, or oranges on the side for a refreshing contrast to the rich and indulgent flavors of the tang yuan. The natural sweetness and juiciness of the fruits complement the dessert perfectly.
- Coconut Milk: Drizzle some warm coconut milk over the tang yuan for a creamy and tropical twist. Coconut milk adds richness and depth of flavor to the dessert, creating a luscious and indulgent experience.
- Sesame Seed Garnish: Sprinkle some toasted sesame seeds on top of the tang yuan before serving for an extra layer of nutty flavor and texture. The sesame seeds add a crunchy element and enhance the overall presentation of the dish.
- Crispy Cookies or Biscuits: Serve crispy cookies or biscuits on the side for some contrasting texture. The crunchiness of the cookies provides a delightful contrast to the soft and chewy texture of the tang yuan.
These accompaniments can elevate your black sesame filling tang yuan dessert and provide a variety of flavors and textures to enjoy alongside the delicious dumplings. Feel free to mix and match according to your preferences and create a memorable dining experience!
MADE AHEAD INSTRUCTIONS
You can prepare black sesame filling tang yuan ahead of time and store them properly to enjoy later. Here are some instructions for making them ahead:
- Prepare the Tang Yuan Dough and Filling: Follow the recipe instructions to prepare the tang yuan dough and black sesame filling as usual. Once the dough is divided and filled, cover the tang yuan with plastic wrap or a damp kitchen towel to prevent them from drying out.
- Store in the Refrigerator: Place the filled tang yuan on a baking sheet lined with parchment paper and cover them tightly with plastic wrap. Store them in the refrigerator for up to 24 hours before cooking.
- Freeze for Longer Storage: If you want to store the tang yuan for longer periods, you can freeze them. Arrange the filled tang yuan in a single layer on a baking sheet lined with parchment paper and place them in the freezer until they are firm.
- Transfer to Freezer Bags: Once the tang yuan are firm, transfer them to freezer bags or airtight containers. Make sure to label the bags with the date of preparation.
- Cooking from Refrigerated or Frozen: When you’re ready to cook the tang yuan, you can either cook them directly from the refrigerator or freezer. If cooking from the refrigerator, simply follow the recipe instructions for boiling the tang yuan in water until they float to the surface.
- If cooking from frozen, you may need to add a few extra minutes to the cooking time to ensure they are heated through.
- Serve Warm: Once the tang yuan are cooked, serve them warm with sweet ginger soup or your preferred accompaniment.
By preparing black sesame filling tang yuan ahead of time, you can save time and enjoy this delightful dessert whenever you’re craving something sweet and satisfying. Just remember to store them properly to maintain their quality and flavor.
STORAGE & REHEATING
Storing and reheating black sesame filling tang yuan is simple, but it’s important to do it properly to maintain their texture and flavor. Here’s how to store and reheat them:
- Storage:
- After cooking the tang yuan, if you have leftovers, allow them to cool to room temperature.
- Place the cooled tang yuan in an airtight container or a covered bowl to prevent them from drying out.
- Store the tang yuan in the refrigerator for up to 2 to 3 days. Make sure they are completely submerged in the sweet ginger soup or liquid to maintain their moisture.
- Reheating:
- To reheat refrigerated tang yuan, you can simply heat them gently on the stovetop or in the microwave.
- Stovetop: Transfer the tang yuan along with the sweet ginger soup to a saucepan. Heat over low to medium heat, stirring occasionally, until they are heated through. Be careful not to boil them vigorously to avoid overcooking.
- Microwave: Place the tang yuan and soup in a microwave-safe bowl. Cover loosely with a microwave-safe lid or microwave-safe plastic wrap to prevent splattering. Heat on medium power in 30-second intervals, stirring in between, until the tang yuan are heated to your desired temperature.
- Once reheated, serve the tang yuan warm, garnished with additional toppings if desired.
- Freezing (Optional):
- If you want to freeze cooked tang yuan for longer storage, place them in a single layer on a baking sheet and freeze until solid.
- Once frozen, transfer the tang yuan to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 to 3 months.
- To reheat frozen tang yuan, allow them to thaw overnight in the refrigerator before following the reheating instructions mentioned above.
By following these storage and reheating tips, you can enjoy delicious black sesame filling tang yuan whenever you crave a sweet and comforting treat.
RECIPES FAQS
Can I use regular rice flour instead of glutinous rice flour?
No, regular rice flour will not yield the same chewy texture that glutinous rice flour provides. Glutinous rice flour is essential for making tang yuan.
Can I freeze tang yuan?
It’s not recommended to freeze cooked tang yuan as they may become mushy when thawed. It’s best to store them in the refrigerator for a few days or enjoy them fresh.
Can I make tang yuan ahead of time?
Yes, you can make tang yuan ahead of time and store them in the refrigerator for up to 2-3 days. Reheat them gently before serving.
How do I prevent tang yuan from sticking together?
After cooking, transfer the tang yuan to a bowl of cold water to stop the cooking process and prevent sticking. When storing, make sure they are not stacked on top of each other.
Can I use other types of sweeteners for the filling?
While icing sugar is commonly used for the black sesame filling, you can also use other sweeteners like granulated sugar or powdered sugar. Adjust the amount according to your taste preference.
Can I use other types of soup or sauce for serving?
Yes, besides sweet ginger soup, you can serve tang yuan with other types of soup or sauce such as sweet osmanthus syrup, coconut milk, or even brown sugar syrup.
How do I know when the tang yuan are cooked?
Tang yuan are cooked when they float to the surface of the boiling water and become slightly translucent. Cook them for an additional minute or two after they float to ensure they are fully cooked through.
Can I adjust the portion size of the recipes?
Yes, you can.
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.
This recipes is compatible with which model of Thermomix®?
This recipes suitable for TM31 / TM5 / TM6
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RECIPES VIDEO
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RECIPES CARD
Black Sesame Tang Yuan 黑芝麻流心汤圆 (Sweet Glutinous Rice Balls)
Black sesame melting filling tang yuan is a classic Chinese dessert featuring glutinous rice balls filled with a rich and aromatic black sesame paste. These tang yuan, or rice balls, are made from glutinous rice flour mixed with water to form a soft and pliable dough. The dough is then shaped into small balls and filled with a sweet and nutty black sesame paste.
Place toasted black sesame seeds and icing sugar into the Thermomix® mixing bowl. Grind for 10 sec | Speed 8.
Add butter and coconut oil to the mixture. Mix for5 sec | Speed 6 until well combined. Transfer to a bowl and refrigerate until solidified (about 2 hours). Clean the mixing bowl.
Heat 125g water in the mixing bowl for 2 min | 60°C | Speed 1.
Add glutinous rice flour to the heated water. Mix for 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer the dough onto the countertop, divide it into 20 equal portions, and roll each into a ball. Cover them with a damp kitchen towel to retain moisture. Meanwhile, take out the solidified black sesame filling from the refrigerator, divide it into 20 equal portions, and roll each into a ball.
Take one portion of dough and gently press it into a small bowl shape using both thumbs. Fill the center with one portion of black sesame filling. Press down the filling gently with one hand and slowly tighten the dough with the thumb and forefinger of the other hand to seal the edges gradually. Finally, pinch the edges tightly to ensure a secure seal. Roll the filled dough into a ball again. Cover with a damp kitchen towel and repeat the process for all the tang yuan.
In a pot, add water, ginger slices and oil to a boil over high heat. Reduce to low heat, then add the rice balls (tang yuan). Stir them clockwise with a skimmer to prevent sticking. Simmer over low heat until all the dumplings float to the surface. Use a slotted spoon to remove them and submerge them in room temperature water to prevent sticking.
Place ginger in mixing bowl, chop 10 sec | Speed 8. Scrape down sides of mixing bowl with spatula.
Add molasses sugar and water, cook 30 min | 100°C | Speed 2. Strain the soup to remove the ginger and set aside.
Portion out the cooked tang yuan into serving bowls. Ladle the ginger soup over them and serve immediately. Tang yuan can be served warm or at room temperature.
Ingredients
Directions
Place toasted black sesame seeds and icing sugar into the Thermomix® mixing bowl. Grind for 10 sec | Speed 8.
Add butter and coconut oil to the mixture. Mix for5 sec | Speed 6 until well combined. Transfer to a bowl and refrigerate until solidified (about 2 hours). Clean the mixing bowl.
Heat 125g water in the mixing bowl for 2 min | 60°C | Speed 1.
Add glutinous rice flour to the heated water. Mix for 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer the dough onto the countertop, divide it into 20 equal portions, and roll each into a ball. Cover them with a damp kitchen towel to retain moisture. Meanwhile, take out the solidified black sesame filling from the refrigerator, divide it into 20 equal portions, and roll each into a ball.
Take one portion of dough and gently press it into a small bowl shape using both thumbs. Fill the center with one portion of black sesame filling. Press down the filling gently with one hand and slowly tighten the dough with the thumb and forefinger of the other hand to seal the edges gradually. Finally, pinch the edges tightly to ensure a secure seal. Roll the filled dough into a ball again. Cover with a damp kitchen towel and repeat the process for all the tang yuan.
In a pot, add water, ginger slices and oil to a boil over high heat. Reduce to low heat, then add the rice balls (tang yuan). Stir them clockwise with a skimmer to prevent sticking. Simmer over low heat until all the dumplings float to the surface. Use a slotted spoon to remove them and submerge them in room temperature water to prevent sticking.
Place ginger in mixing bowl, chop 10 sec | Speed 8. Scrape down sides of mixing bowl with spatula.
Add molasses sugar and water, cook 30 min | 100°C | Speed 2. Strain the soup to remove the ginger and set aside.
Portion out the cooked tang yuan into serving bowls. Ladle the ginger soup over them and serve immediately. Tang yuan can be served warm or at room temperature.
