Black Sesame Tangyuan (Sweet Glutinous Rice Balls)

Ingredients

Contains sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Toast the black sesame seeds in a dry skillet over medium heat, stirring constantly until they become fragrant and a little darker, 3–5 minutes to avoid burning.

   5 min
2. 2

   Transfer the toasted sesame to a food processor or spice grinder and grind to a fine powder. Pause and scrape down sides so it grinds evenly.

   If you don't have a grinder, finely chop then pound in a mortar and pestle until pasty.

3. 3

   Combine the ground sesame, granulated sugar and salt in the processor, then stream in the vegetable oil and blend until a soft, slightly oily paste forms. Scrape into a bowl and chill until firm enough to roll, about 30 minutes.

   The paste should hold together when pinched; chilling firms it and makes portioning easier.

   30 min
4. 4

   Scoop the filling into 24 equal portions (about 10–12 g each) and roll each into a small ball. Keep the balls covered in the refrigerator while you make the dough.

   Use a small teaspoon or a melon baller to portion evenly.

5. 5

   Put the glutinous rice flour in a large bowl. Pour about half the boiling water in and stir quickly with a spatula to form clumps; add more boiling water a little at a time until the dough comes together.

   Use caution with boiling water; the right temperature makes a pliable dough without becoming sticky.

6. 6

   When the dough is cool enough to handle, knead it in the bowl or on a clean surface until smooth and pliable, about 2–3 minutes.

   3 min
7. 7

   Cover the dough with a damp towel and let it rest for 10 minutes to relax and hydrate the flour.

   Resting makes the dough easier to roll and prevents cracking when you fill it.

   10 min
8. 8

   Divide the dough into 24 equal pieces (about 12–13 g each). Roll each piece into a ball, then flatten into a disc about 1.5 inches (4 cm) across.

   Keep unused dough covered to prevent drying.

9. 9

   Place one chilled sesame ball in the center of a dough disc, gather the edges around the filling and pinch to seal. Roll gently between your palms to form a smooth ball. Repeat with remaining pieces.

   If the dough cracks, wet your fingertips with a little water to smooth and reseal.

10. 10

    Bring a large pot of water (about 2–3 L) to a rolling boil. Add the formed tangyuan in batches so they can move freely.

    Stir gently once at the start so they don't stick to the bottom.

11. 11

    Cook the tangyuan until they float, then continue boiling gently for 2–3 minutes more to ensure the filling is hot through — about 5–6 minutes per batch.

    A finished tangyuan will be translucent and springy; taste one to check if uncertain.

    6 min
12. 12

    While the tangyuan cook, make the syrup: in a separate saucepan bring 1.4 L water, ginger slices and sugar to a boil, then reduce heat and simmer for 8–10 minutes to infuse the ginger. Remove ginger slices if you prefer a milder ginger flavor.

    10 min
13. 13

    To serve, ladle hot ginger-sugar syrup into bowls and add 5–6 cooked tangyuan per person. Serve immediately.

    If you prefer the dumplings firmer, briefly plunge cooked tangyuan into cold water then reheat in syrup before serving.