Glutinous rice ball (Chinese: 汤圆, Tang Yuan) is a traditional Chinese dessert served on the wedding day or during Winter Solstice Festival (Chinese: 冬至, Dong Zhi).
Glutinous rice balls with black sesame filling are made from glutinous rice flour mixed with some water and rolled to form a ball. Rice balls can be unfilled or filled with sesame paste, peanut paste, red bean paste etc.
Notes:
- This recipe yield 9 large glutinous rice ball, needs a total of 72g of black sesame paste. Extra filling can be stored in airtight container and keep refrigerated, used within 3 months.
- Allow the black sesame filling to cool in the refrigerator for at least 30 minutes, this will make filling job easier.
CHINESE VERSION: 黑芝麻汤圆简单食谱
Glutinous Rice Balls with Black Sesame Filling | MyKitchen101en
Yields: 9 glutinous rice balls
Ingredients:
Filling Ingredients (Yield: 190 g Paste):
- 80 g black sesame seeds
- 20 g white sesame seeds
- 55 g fine granulated sugar
- 25 g butter
- 20 g vegetable oil
Glutinous Rice Ball Ingredients (Yield: 180 g dough):
- 100 g glutinous rice flour (50 g + 50 g)
- 30 ml hot water
- 30 ml water + 4 tsps water
Instructions:
1 Rinse black and white sesame seeds under running water.
2 Toast sesame seeds in dry frying pan over medium or medium-low heat until the sesame seeds start popping, it takes about 10 minutes. Toasting time may differ depending on your cooking temperature.
3 Grind the sesame seeds with a blender/food processor until fine. Add in fine granulated sugar, butter and vegetable oil, process into paste. Refrigerate for at least 30 minutes.
4 Glutinous rice ball instructions: In a mixing bowl, add 30 ml of hot water to 50 g of glutinous rice flour, mix well. Then add in 30 ml of plain water and another 50 g of glutinous rice flour, continue mixing until a dough is formed. Partially cook dough add extra chewiness to the rice ball.
5 Keep kneading until smooth dough is formed, additional 4 teaspoon of water is added, one tsp at a time to adjust the consistency of the dough. You may add in some extra flour if the dough is slightly sticky.
6 Divide the dough into 9 portions, 20 g each. Roll black sesame filling into ball, 8 g each. Flatten the dough, top with filling, then fully wrapped filling with dough, roll into ball again.
7 Bring a large pot of water to the boil, add in rice balls. The rice ball is cooked when it floats to the surface of water. Remove the rice balls with strainer and dip the cooked rice balls in cold water until fully cooled.
8 Serve glutinous rice balls with ginger syrup or sweet soup.
Glutinous Rice Balls With Black Sesame Filling
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Ingredients
Filling Ingredients (Yield: 190g Paste):
- 80 g black sesame seeds
- 20 g white sesame seeds
- 55 g fine granulated sugar
- 25 g butter
- 20 g vegetable oil
Glutinous Rice Ball Ingredients (Yield: 180g dough):
- 100 g glutinous rice flour 50g + 50g
- 30 ml hot water
- 30 ml water + 4 tsps water
Instructions
- Rinse black and white sesame seeds under running water.
- Toast sesame seeds in dry frying pan over medium or medium-low heat until the sesame seeds start popping, it takes about 10 minutes. Toasting time may differ depending on your cooking temperature.
- Grind the sesame seeds with a blender/food processor until fine. Add in fine granulated sugar, butter and vegetable oil, process into paste. Refrigerate for at least 30 minutes.
- Glutinous rice ball: Add 30 ml of hot water to 50 g of glutinous rice flour, mix well. Then add in 30 ml of plain water and another 50 g of glutinous rice flour, continue mixing until a dough is formed. Partially cook dough add extra chewiness to the rice ball. Keep kneading until smooth dough is formed, additional 4 teaspoon of water is added, one tsp at a time to adjust the consistency of the dough. You may add in some extra flour if the dough is slightly sticky.
- Divide the dough into 9 portions, 20g each. Roll black sesame filling into ball, 8g each. Flatten the dough, top with filling, then fully wrapped filling with dough, roll into ball again.
- Bring a large pot of water to the boil, add in rice balls. The rice ball is cooked when it floats to the surface of water. Remove the rice balls with strainer and dip the cooked rice balls in cold water until fully cooled.
- Serve glutinous rice balls with ginger syrup or sweet soup.
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