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tangyuan with black sesame filling

Tāng Yuán

thingslinadoes
"sweet mochi dumplings with black sesame filling"
Print Recipe Pin Recipe
Prep Time 1 hour
Cook TIme 3 minutes

Ingredients
  

  • 3.5 tbsp black sesame seeds (or 3 tbsp toasted black sesame powder)
  • 2 tbsp superfine / caster sugar (or 2.5 tbsp if you like things on the sweeter side)
  • a pinch of kosher salt
  • 2 tbsp lard (or sub refined coconut oil)

Instructions
 

Black Sesame Filling

  • In a pan over low heat or in the microwave, heat lard until just melted. Add to a bowl, along with black sesame powder, caster sugar, and salt. Mix well to combine.
  • Place mix in freezer for a few minutes. When hardened, form filling into individual balls (~1/2 tsp each). Place on a sheet, and return to freezer until ready to use. 1

Dough

  • In a large bowl, combine sweet rice flour and oil. Add hot water a little at a time, mixing as you add. As the dough starts coming together, start kneading. Knead until smooth, it should have a 'play dough'- like consistency.
  • Tip: cover dough with a moist towel while you work to avoid drying out. If the dough dries too much, add a little more water and knead to incorporate.

Shaping

  • Set up the filling balls, covered dough, a bowl of water to rehydrate the dough, and a plate/tray to place finished Tang Yuan
  • Make a dough ball a little bigger than the filling ball. With one hand, use thumb to make an indent, and pinch while turning to create a pocket. Use the other hand to cradle the dough as you shape, to prevent cracking. Press filling ball into pocket, and close the top by folding in open edges.

Cooking

  • Bring a pot of water to a boil, drop in TangYuan. Let simmer and stir occasionally to keep from sticking to the bottom. When they float, cook for another 30-60 sec, then spoon them into a bowl along with some of the hot water from the pot.

Storing

  • Freeze on a a plate lined with parchment paper or sprinkled with glutinous rice flour. When frozen, you can remove and store in any container/bag.
  • Cook from frozen following same method as from fresh (don’t thaw).

Notes

  1. Filling balls can be prepared ahead of time, and stored in the freezer for months.