Tangyuan (Glutinous Rice Balls)
Tangyuan is the iconic dessert of the Lantern Festival, symbolizing reunion and happiness. With a soft, chewy outer layer and sweet, flowing black sesame filling, each bite is pure comfort. Whether filled with black sesame, peanut, or red bean paste, it warms the heart.
Ingredients
6 items- Glutinous rice flour 200g
- Warm water 160ml
- Black sesame seeds 100g
- Caster sugar 50g
- Butter (or lard) 30g
- Dried osmanthus flowers to taste
Nutrition
Steps （5 steps）
Make the black sesame filling: Dry-toast black sesame in a non-stick pan over low heat for about 5 minutes, stirring constantly until fragrant and lightly toasted. Cool completely, then grind into a fine powder. Mix with sugar and melted butter until a paste forms. Divide into 10g balls and freeze for 20 minutes to firm up.
Prepare the dough: In a large bowl, combine glutinous rice flour with warm water gradually, stirring with chopsticks. Once cool enough to touch, knead into a smooth, soft dough that doesn't stick. Adjust with a little more flour or water as needed. Cover with plastic wrap and let rest for 20 minutes.
Shape the tangyuan: Roll the rested dough into a log and cut into 15g pieces (about 20 total). Take one piece, flatten, and press a well in the center. Place a frozen filling ball, then gather the edges over the filling. Pinch to seal and roll into a smooth ball. Place on a tray dusted with rice flour to prevent sticking.
Cook the tangyuan: Bring a large pot of water to a rolling boil. Gently drop in tangyuan one by one and stir carefully. After they float (about 3 minutes), add a bowl of cold water (200ml) and let it come to a boil again. Repeat once more (add cold water twice in total). They are done when they look puffed, translucent, and spring back quickly when touched. Total cooking time: 8–10 minutes.
Serve: Use a slotted spoon to transfer tangyuan into bowls. Ladle some of the cooking water or a sweet osmanthus broth over them. Garnish with dried osmanthus or goji berries. Let cool slightly before eating. Enjoy the contrast of chewy skin and luscious filling.
Tips
1. Chill or freeze the filling before wrapping – it won't stick and will stay runny after cooking. 2. Use warm water for a more pliable dough. 3. Seal the wrappers tightly to prevent leakage during boiling. 4. Adding cold water twice ensures a chewy, springy texture. 5. Uncooked tangyuan can be frozen on a tray, then transferred to a bag; cook from frozen directly.
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