Sticky rice balls (TANGYUAN) with sesame filling Chinese new year recipe 芝麻元宵

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour is lower in carbohydrates, while regular rice flour is more accessible.

black sesame paste

🥗Healthier: sunflower seed butter

💰Cheaper: tahini

Sunflower seed butter offers a similar nutty flavor, while tahini is often less expensive.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is healthier, while sunflower seed butter is budget-friendly.

red bean paste

🥗Healthier: homemade bean puree

💰Cheaper: canned beans

Homemade puree is healthier and canned beans are more economical.

Toast black sesame seeds on low heat until fragrant.

Grind toasted sesame seeds with sugar and glutinous rice flour until it forms a paste.

Transfer the sesame filling to a container and refrigerate for at least 30 minutes.

Mix 100 grams of sticky rice flour with hot water gradually until a dough forms.

Knead the dough on a working surface.

Scoop out the sesame filling and form it into balls.

Divide the dough into smaller pieces and flatten each piece.

Place a filling ball in the center of the flattened dough and wrap it around the filling, sealing it completely.

Boil a pot of cold water with slices of ginger and Chinese brown sugar.

Once boiling, add the rice balls one by one, stirring gently to prevent sticking.

When the rice balls float to the surface, they are done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens