Tang Yuan, Chinese glutinous rice balls

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour offers a gluten-free option, while regular rice flour is more accessible.

black sesame paste

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter provides a nut-free alternative, while peanut butter is often less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a low-calorie sweetener, while honey is a natural alternative.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often more affordable.

Prepare the filling: Toast black sesame seeds in a dry frying pan over low heat until they plump up and become very easy to break when crushed with your fingers.

Once completely cool, put the toasted black sesame seeds in a food processor. Grind them with sugar until they turn into a soft, shiny paste.

Add butter (or coconut oil/lard). Mix to combine then keep refrigerated until the mixture is firm enough to handle.

Divide the paste into 20 portions. Shape each piece into a ball. Put them back in the fridge while preparing the dough.

Make the dough: In a mixing bowl, pour boiling water into glutinous rice flour while stirring with a spatula. Then add room temperature water (or beetroot juice for a pink dough) little by little.

Knead with your hand until a smooth, soft dough forms. Adjust its consistency by adding more water or flour.

Divide the dough into 20 equal pieces then roll each into a ball.

Assemble Tang Yuan: Flatten a piece of dough into a round wrapper with your fingers.

Place a ball of filling in the middle. Gently push the wrapper upwards to wrap the filling tightly. Seal at the top completely.

Cook Tang Yuan: Bring a large pot of water to a full boil. Gently slide in some Tang Yuan. If necessary, cook in batches as the balls expand while cooking so do not crowd the pot.

Push the balls around with the back of a spoon to prevent them from sticking to the bottom of the pot. Cook over medium-high heat. Once all the balls start to float on the surface, boil for a further minute.

Dish out (along with some cooking liquid) and serve warm. You may also make some ginger syrup separately as the serving liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens