Tang Yuan Recipe

Toast sesame

Place black sesame seeds in a dry skillet over medium heat. Toast, stirring frequently, 4–6 minutes until fragrant and slightly popping. Remove from heat and let cool fully.

Grind sesame

Transfer cooled seeds to a food processor or spice grinder. Grind to a fine paste or powder (stop periodically to scrape down). If your grinder forms a paste, continue until the texture is sandy to slightly pasty.

Combine with sugar and butter

In a bowl, mix the ground sesame with powdered sugar and a pinch of salt. Melt the unsalted butter and add it gradually, stirring until the mixture clumps together into a moldable paste. If too loose, add a little more powdered sugar; if too dry, add 1/2 tsp melted butter.

Shape filling balls

Portion the filling into about 18–22 equal pieces (roughly 1 level tablespoon each). Roll each portion into a smooth ball. Place on a parchment-lined tray and chill in the refrigerator 20–30 minutes to firm up for easier wrapping.

Make dough

In a mixing bowl, combine 2 cups glutinous rice flour and 1 tablespoon granulated sugar. Gradually add warm water (about 7 oz) while stirring with a spatula until a shaggy dough forms. When it becomes difficult to stir, use your hands to knead in the bowl until smooth and pliable, about 3–5 minutes. Add 1 teaspoon neutral oil if the dough feels dry. Dough should be soft, slightly tacky but not sticky to fingers; if too sticky, knead in up to 1 tablespoon more flour.

Rest dough

Cover the dough with a damp towel or plastic wrap and let rest 10 minutes to relax the gluten and hydrate the flour. Meanwhile, remove filling from fridge.

Portion dough

Lightly dust a work surface with 1 tablespoon glutinous rice flour. Divide dough into 18–22 equal pieces (about 1 ounce / 28–30 g each). Roll each piece into a smooth ball, then flatten into a disc about 1/2 inch thick with your thumb making a slight indentation for filling.

Fill and seal

Place a chilled filling ball in the center of each dough disc. Gently gather edges up and pinch to seal, rolling the sealed seam on the palm to make a smooth sphere. Ensure seams are well sealed to prevent leaks. If dough cracks, moisten edges lightly with a few drops of water and re-seal.

Prepare ginger syrup

In a large pot, combine 6 cups water, sliced fresh ginger, pandan leaf (if using), and rock sugar or granulated sugar. Bring to a simmer over medium-high heat, then reduce heat and simmer gently 8–10 minutes to infuse ginger flavor. Taste and adjust sweetness.

Cook tang yuan

Bring the ginger syrup back to a gentle boil. Reduce heat to maintain a rolling simmer. Carefully drop filled tang yuan into the simmering liquid in small batches to avoid sticking. Stir gently once to separate. When the tang yuan sink then float, continue simmering 3–4 minutes more to ensure filling heats through. A finished ball should be translucent and slightly puffy.

Finish and serve

Use a slotted spoon to transfer cooked tang yuan to serving bowls and ladle hot ginger syrup over them. Alternatively, leave them in the pot and serve in bowls. Garnish with toasted sesame seeds and/or chopped roasted peanuts if desired. Serve immediately while warm.

Uncooked filled tang yuan can be frozen on a tray until firm, then transferred to a zip-top bag for up to 1 month. To cook from frozen, add 2–3 minutes to the cooking time and cook directly in simmering liquid. Cooked tang yuan are best eaten same day; to reheat, simmer gently in water or sweet soup until warmed through.