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Lucky Sesame Tangyuan

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Lucky Sesame Tangyuan are chewy glutinous rice balls filled with creamy black sesame paste, traditionally served in sweet ginger soup for Lunar New Year and festive gatherings. This easy homemade dessert is comforting, nostalgic, and brings a touch of luck to any celebration.

Ingredients

Scale
  • For the Tangyuan Dough:
  • 1 2/3 cups glutinous rice flour (200g)
  • 2/3 cup water (160ml), room temperature
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • For the Creamy Black Sesame Filling:
  • 1/2 cup black sesame seeds (80g), raw or toasted
  • 1/2 cup powdered sugar (60g)
  • 3 1/2 tablespoons unsalted butter (50g), softened (or coconut oil for dairy-free)
  • 2 tablespoons condensed milk (or honey/maple syrup)
  • Pinch of salt
  • For Cooking and Serving:
  • 6 cups water (for boiling)
  • 2 tablespoons rock sugar or regular sugar (optional, for sweet soup)
  • A few ginger slices (optional, for serving soup)

Instructions

  1. Toast black sesame seeds in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant.
  2. Let seeds cool for 2 minutes, then transfer to a small blender or food processor. Pulse until finely ground.
  3. Add powdered sugar, softened butter, condensed milk, and a pinch of salt. Blend until smooth and creamy.
  4. Scoop out teaspoon-sized portions (about 8g each), roll into small balls, and chill on a plate in the freezer for 15 minutes.
  5. In a mixing bowl, combine glutinous rice flour, granulated sugar, and a pinch of salt.
  6. Slowly pour in water, stirring constantly. Knead until a smooth, pliable dough forms. Adjust water or flour as needed.
  7. Cover dough with plastic wrap and let it rest for 10 minutes.
  8. Divide dough into 18 equal pieces (about 15g each). Roll into smooth balls.
  9. Flatten each ball into a disc about 2 inches wide. Place a chilled filling ball in the center.
  10. Gently wrap dough around filling, pinching seams to seal. Roll between palms to form a smooth sphere.
  11. Place shaped tangyuan on a lined plate, cover loosely to keep them from drying.
  12. Bring a medium saucepan of water (at least 6 cups) to a gentle boil. Add rock sugar and ginger slices if desired.
  13. Carefully drop tangyuan into boiling water. Stir gently to prevent sticking.
  14. Cook for 3-5 minutes, until tangyuan float to the surface. Simmer another 2 minutes to ensure filling is heated through.
  15. Remove with slotted spoon and serve hot in sweet soup or plain water.

Notes

For vegan tangyuan, use coconut oil and maple syrup in the filling. Chill the filling balls well before wrapping to prevent leaks. Toast sesame seeds until fragrant but not burnt. Tangyuan are best served hot in sweet ginger soup. Freeze uncooked tangyuan for make-ahead convenience. Use a kitchen scale for consistent size.

Nutrition

Keywords: tangyuan, sesame, Lunar New Year, Chinese dessert, glutinous rice, black sesame, sweet soup, festive, chewy, homemade

Find it online: https://blingbite.com/lucky-sesame-tangyuan-recipe-easy-homemade-dessert-with/