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Glutinous Rice Balls ‘Tang Yuan’ with Black Sesame Paste

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Level

moderate

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Cooking

5 min

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Preparation

25 min

Ingredients

Servings

12
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.

Prepare the ginger syrup

  • Boil water in a pot.
  • Add ginger, pandan leaves and rock sugar (adjust according to taste).
  • Boil for about 5 minutes. Remove the ginger and pandan leaves.
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