Chinese Mochi Balls with black sesame filling | Marbled tangyuan 琉璃黑芝麻湯圓 Chinese sweet rice dumpling

black sesame paste

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative.

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Regular rice flour is more affordable but alters texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar provides a deeper flavor.

coconut flakes

🥗Healthier: shredded coconut

💰Cheaper: dried coconut

Dried coconut is often less expensive.

Blend roasted sesame in a food processor until it resembles coarse sand.

Mix blended sesame with sugar and butter until smooth.

Divide the filling into 20 portions, about 5 grams each, and freeze for at least 2 hours.

In a large bowl, mix glutinous rice flour with boiling water, then add room temperature water and stir until combined.

Knead the dough until smooth and let it rest for 30 minutes.

Roll out the frozen filling portions into balls.

Roll the dough into long pieces, cut into 20 pieces of about 15 grams each, and round them out.

Use your thumb to flatten the middle of each piece, place a ball of filling in the center, gather the dough around it, pinch and seal the seam, and shape into a ball.

To make natural food coloring, dehydrate fruits and vegetables, grind them into powder, and knead into the dough for color.

Combine white and colored dough, cut into pieces, press together, and roll into balls with filling.

In a medium-sized pot of boiling water over medium-low heat, cook the mochi balls in batches until they float, about 5 minutes, stirring occasionally.

Transfer cooked mochi balls to a bowl and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens