Tangyuan, Chinese Glutinous Rice Balls with Black Sesame or Peanut (黑芝麻 / 花生汤圆)
16 Tang Yuan – 4 Per Person
576 per 4 Tang yuan
About this Recipe
By: YongXin Hu
Tangyuan, Chinese Glutinous Rice Balls with Black Sesame (黑芝麻 / 花生汤圆)
For the Dough:
200g Glutinous Rice Flour
70g Boiling Hot Water
70-90g Room Temperature Water
For the Filling: Black Sesame
50g Black Sesame Seeds
30g Granulated Sugar
25g Lard or Coconut Oil
For the Filling: Peanut
1 Tablespoon Icing Sugar
3 Tablespoons Peanut Butter (Smooth or Crunchy)
1 Tablespoon Coconut Oil or Lard
For the Soup:
|Hand full of Goji Berries|
|30g Dark Brown Sugar|
* Percent Daily Values based on a 2,000 calorie diet.
- Protien 19% 19%
- Carbs 29% 29%
- Calories 27% 27%
- Total Fat 32% 32%
Step by Step Instructions
Step 1 – Make the Sesame Filling
Toast the black sesame seeds over a low heat till you hear popping sounds, remove from the heat and allow to cool on a backing sheet.
grind the black sesame seeds and sugar in a pestle and mortar till they resemble a fine powder this takes about 10 minutes.
Add the lard or coconut oil and grind to a paste this should take between 7-10 minutes
Transfer to a bowl and place in the frezer for 10 minutes. After 10 minutes remove and portion in to 10g balls, round with your hands and place back in the frezer for 1 hour.
Step 5 – Make the Peanut Filling
Toast Peanuts over a low head till they start to pop, remove from the heat and cool on a baking sheet
Remove the peanut skins these should just fall off after toasting, and put them in to the pestle. Grind with the sugar till you are happy with the size depends how chunky you want your filling
In a bowl add the ground peanuts along with, icing sugar, coconut oil and peanut butter. mix till it forms a paste
place in a bowl and freeze for 10 minutes, After 10 minutes portion to 10g balls rounding with your hands and freeze for 1 hour
Step 8 – Making the Dough
Weight 50g from your 200g in to a bowl and add in 70g of boiling hot water mixing as you go it should form a thick paste. add the remaining 150g of flour and mix
Add in 70g of room temp water and mix till mostly combinded. then using your hands form to a smooth dough ball. You might need to add some more water if still a little dry do this slowly no more than 20g.
once in a smooth ball rest in the bowl for 5 minutes covered with a damp towl
After the 5 minutes remove from the bowl and divide in to 15-20g balls and place under a damp towl to stop them drying out.
Step 12 – Wrapping the Tang Yuan
Using your thumbs shape to a bowl shape large enough to cover one of your filling balls. using the dough pick up on of the balls and close the dough around the filling using your thumb and finger only pushing down on the filling with one thumb to avoid getting the dough dirty.
seal the top and round the ball between your hands and set aside make a few before moving to the hob.
Step 14 – Cooking the Tang Yuan
Heat a pan of water enough to fill half the pan add in your Tang Yuan stiring to stop them sticking to the pan or each other. Cook till they start to Float in the pan.
Add a splash of cold water to the pan, do this step 3 times in total. once they float for the 3rd time remove and place in a bowl of cold water till ready to serve.
Step 15 – Making the Soup
Add 500ml of water to a sauce pan and heat on high heat. Add in the Brown Sugar and Goji Berries cook till the sugar has melted.
Server 4 Tang Yuan of your choice in a Bowl with some of the soup and Goji Berries
Enjoy your Tang Yuan!