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

Black Sesame Glutinous Rice Balls
 

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.

Black Sesame Glutinous Rice Balls
 

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.

Black Sesame Glutinous Rice Balls

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.

Black Sesame Glutinous Rice Balls

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.

Black Sesame Glutinous Rice Balls

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.

Black Sesame Glutinous Rice Balls

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.

Black Sesame Glutinous Rice Balls

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.

Black Sesame Glutinous Rice Balls

8 Serve glutinous rice balls with ginger syrup or sweet soup.

Black Sesame Glutinous Rice Balls
Black Sesame Glutinous Rice Balls
 
Black Sesame Glutinous Rice Balls

Glutinous Rice Balls With Black Sesame Filling

Glutinous rice balls with black sesame filling are made from glutinous rice flour mixed with some water and rolled to form a ball. 
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Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Dessert, Dessert Soup
Cuisine Chinese, Oriental
Servings 9 pieces
Calories 167 kcal

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.
    Black Sesame Glutinous Rice Balls
  • 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.
    Black Sesame Glutinous Rice Balls
  • 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.
    Black Sesame Glutinous Rice Balls
  • 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.
    Black Sesame Glutinous Rice Balls
  • 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.
    Black Sesame Glutinous Rice Balls
  • 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.
    Black Sesame Glutinous Rice Balls
  • Serve glutinous rice balls with ginger syrup or sweet soup.
    Black Sesame Glutinous Rice Balls

Video

Notes

This recipe yields 9 glutinous rice balls. 
The nutritional value for reference is for 1 glutinous rice ball. 

Nutrition (per serving)

Calories: 167kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 6mgSodium: 19mgPotassium: 61mgFiber: 2gSugar: 6gVitamin A: 70IUCalcium: 110mgIron: 2mg
Keyword black sesame glutinous rice balls, black sesame tang yuan, glutinous rice balls with black sesame filling
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