Tangyuan (Sweet Rice Balls)
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
Servings: 4 (makes about 16-20 balls)
Country of Origin
China (Jiangnan Region)
Description
Soft, incredibly chewy dumplings made from a pure glutinous rice flour dough. They are traditionally stuffed with a rich, nutty black sesame or peanut paste that liquefies into a warm lava when cooked, served swimming in a clear ginger syrup.
Presentation & How It's Eaten
Served hot in small bowls with the poaching broth. Eat carefully with a spoon—take a tiny bite first to let the hot sesame lava cool slightly before eating the whole dumpling.
Ingredients
The Filling:
80g toasted black sesame seeds (ground to a fine powder)
40g icing sugar
45g unsalted butter or lard (melted)
The Dough:
150g glutinous rice flour
120ml warm water
The Ginger Broth:
3 cups water
50g rock sugar
3 thick slices of fresh ginger
Step-by-Step Directions
Mix Filling: Combine the ground sesame seeds and icing sugar. Pour in the melted butter/lard and mix into a thick paste. Freeze for 15 minutes until firm, then roll into tiny, marble-sized balls (about 6-8g each).
Make Dough: Place the glutinous rice flour in a bowl. Slowly stream in the warm water while stirring. Knead by hand for 3 to 5 minutes until a smooth, pliable dough that feels like playdough forms. If it cracks, add a few drops of water.
Assemble Balls: Divide the dough into pieces twice the size of the filling balls (around 15g). Flatten a dough ball with your thumb into a small cup, place a frozen sesame ball in the center, and wrap the dough up around it, pinching it closed. Roll gently between your palms into a flawless sphere.
Simmer Syrup: In a separate saucepan, combine the 3 cups of water, rock sugar, and ginger slices. Bring to a boil and let simmer for 10 minutes to extract the ginger flavor.
Boil Tangyuan: Bring a large pot of plain water to a rolling boil. Drop the rice balls in. Stir gently so they do not stick to the bottom.
Finish: Once the balls float to the surface, lower the heat to a simmer and cook for another 2 to 3 minutes until puffed. Ladle into bowls and spoon the hot ginger broth over them.
Cooking Tips
No Cracks Allowed: The dough must be hydrated perfectly. If the shell has micro-cracks before boiling, the internal sesame filling will escape into the cooking water, turning your pot into a gray, muddy mess. Keep unworked dough covered with a damp towel.
Nutrition Facts
(Estimated per serving of 5 balls with broth)
Calories: ~310 kcal
Total Fat: 11g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 5mg
Total Carbohydrates: 48g
Protein: 5g
Comments