Tangyuan (Sweet Rice Balls)

6 steps. Take it one step at a time.

1. 01

   Toast the black sesame seeds

   Toast the black sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant. Grind them into a fine powder using a blender or mortar and pestle.

   3 min
2. 02

   Mix the ground sesame seeds

   Mix the ground sesame seeds with granulated sugar and melted butter. Stir until a thick paste forms. Refrigerate for about 15 minutes to firm up, then roll into 20 small balls (about 5-6g each).

   15 min
3. 03

   In a large bowl, slowly add warm water

   In a large bowl, slowly add warm water to the glutinous rice flour. Knead until a smooth, pliable dough forms that doesn't stick to your hands.

4. 04

   Divide the dough

   Divide the dough into 20 equal portions. Flatten a portion of dough, place a sesame ball in the center, and wrap the dough around the filling. Roll between your palms to make a smooth sphere.

5. 05

   Combine the syrup water, ginger slices, and rock sugar

   In a pot, combine the syrup water, ginger slices, and rock sugar. Bring to a boil (212°F / 100°C) and simmer for 5 minutes.

   5 min
6. 06

   Gently drop the rice balls

   Gently drop the rice balls into the boiling syrup. Cook until they float to the surface, which indicates they are done. Serve warm in the syrup.

   5 min