Glutinous rice dumplings filled with a smooth, toasted black sesame paste, floating in a sweet ginger broth. An iconic Jiangnan dessert with a melting texture and intense aroma.
Ingredients
- 250 g Glutinous rice flour
- 200 ml Warm water
- 80 g Black sesame seeds
- 50 g Granulated sugar
- 40 g Unsalted butter
- 1 piece Fresh ginger
- 30 g Brown sugar
- 2 l Water
Method
- Dry-toast the black sesame seeds in a skillet over medium heat, stirring constantly, until they release an intense roasted aroma and begin to pop. Remove from the heat immediately to prevent burning.
- Grind the toasted seeds to a fine powder using a spice mill or a high-powered blender, until you have a uniform, slightly oily texture that releases the scent of sesame.
- Mix the sesame powder with the granulated sugar and melted butter until you have a smooth, creamy paste. Shape into small, even balls and freeze until very firm to the touch.
- In a large bowl, pour in the glutinous rice flour and gradually work in the warm water, kneading by hand until you achieve a smooth, pliable, and non-sticky dough. Cover with a damp towel to prevent drying.
- Take a piece of dough, roll it into a ball between your palms, and flatten it into a thin disc. Place a ball of filling in the center and carefully gather the edges, pinching to seal. Roll again between your palms to form a smooth, even ball. Repeat with the remaining dough and filling.
- Bring a large pot of water to a boil. Add the lightly crushed fresh ginger and brown sugar, then let simmer for a few minutes to perfume the liquid with ginger.
- Gently drop the tang yuan into the boiling water. Stir the bottom gently with a wooden spoon to prevent sticking.
- Cook until the dumplings float to the surface, indicating the filling is starting to melt, then cook for a few minutes longer to ensure the dough is fully and evenly cooked.
- Remove the tang yuan with a slotted spoon and divide among individual bowls. Pour the sweet ginger broth over them and serve immediately, piping hot.
Nutrition
Per serving
- Energy
- 490.1 kcal
- Protein
- 8.09 g
- Carbohydrate
- 72.95 g
- Fat
- 18.5 g
- Fibre
- 3.24 g
- Calcium
- 209.58 mg
- Iron
- 3.78 mg
- Magnesium
- 136 mg
