Glutinous Rice Balls ‘Tang Yuan’ with Black Sesame Paste

Name: Glutinous Rice Balls ‘Tang Yuan’ with Black Sesame Paste
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 12
Cuisine: Chinese
Ingredients: 2 cups Glutinous Rice Flour; 1 Tbsp Butter; 2 drops Red Food Colouring; 1 cup Black Sesame Powder; 1 thumb Ginger; 1/2 cup Gula Melaka (Palm Sugar); 1/4 cup Rock Sugar; 2 Pandan Leaves; 1 cup Water

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Level

moderate

Cooking

5 min

Preparation

25 min

Ingredients

Servings

Glutinous Rice Flour	2 cups
Butter melted	1 tbsp
Red Food Colouring	2 drops
Black Sesame Powder	1 cup
Ginger (thickly sliced or bruised)	1 thumb
Gula Melaka (Palm Sugar)	¹⁄₂ cup
Rock Sugar	¹⁄₄ cup
Pandan Leaves knotted	2
Water	1 cup

How to cook

For Basic Tang Yuan

Add water a little at a time to the flour to make a pliable dough that is not too wet. The tension should feel like the bottom of your ear lobe.
Roll into balls of about 1″ in diameter. (Optional: Separate a portion of the dough, add the food colouring, knead and roll into balls.)
Cover with a wet towel while not being used to prevent it from drying out.
Prepare a large, preferably wide bowl or pot and fill with iced water or water at room temperature.
Boil at least 3″ of water in a pot. Add each ball into the boiling water.
Once a ball floats, scoop it out and transfer to the iced water to stop it from cooking and prevent sticking.
Serve ‘tang yuan’ balls in a bowl of ginger syrup.

For Black Sesame Tang Yuan

Mix black sesame powder with clarified butter and gula melaka. Microwave for 30 seconds if the butter is not soft enough.
Make the tang yuan dough using the Basic Tang Yuan recipe (above).
Flatten a ball of dough into a circular shape. Spoon 1-2 teaspoons of stuffing and carefully wrap the dough around it.
Cook and serve the ‘tang yuan’ balls in a bowl of ginger syrup.