Tangyuan, Chinese Glutinous Rice Balls with Black Sesame / Peanut (黑芝麻 / 花生汤圆)

Tangyuan, Chinese Glutinous Rice Balls with Black Sesame / Peanut (黑芝麻 / 花生汤圆)

Tangyuan, Chinese Glutinous Rice Balls with Black Sesame or Peanut (黑芝麻 / 花生汤圆)


16 Tang Yuan – 4 Per Person

Ready In:1.5hrs


576 per 4 Tang yuan

Good For:

Dessert, Snacks


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

80g Peanuts

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
500ml Water




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.

Step 2

grind the black sesame seeds and sugar in a pestle and mortar till they resemble a fine powder this takes about 10 minutes.

Step 3

Add the lard or coconut oil and grind to a paste this should take between 7-10 minutes

Step 4

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

Step 6

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

Step 7

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

Step 9 

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.

Step 10

once in a smooth ball rest in the bowl for 5 minutes covered with a damp towl

Step 11

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.

Step 13

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.

Step 16

Server 4 Tang Yuan of your choice in a Bowl with some of the soup and Goji Berries

Step 17

Enjoy your Tang Yuan!