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.
