Chewy glutinous rice balls filled with sweet black sesame paste, served in a warm ginger syrup, a festive Chinese dessert soup.
Tang yuan are eaten to mark reunion and togetherness in Chinese culture, their round shape symbolizing family wholeness, traditionally served during the Lantern Festival and the winter solstice. The dough, made from glutinous rice flour and water, is naturally chewy and slightly springy, formed around a filling of sweetened black sesame paste that turns molten and fragrant once the balls are boiled. Served floating in a warm, gently spiced ginger syrup, tang yuan offers a comforting contrast between the soft, chewy exterior, the rich filling, and the clean, warming sweetness of the surrounding broth.
Serves 4
Mix black sesame powder, sugar and softened butter into a smooth, thick paste; refrigerate 20 minutes until firm enough to roll into small balls.
Gradually stir warm water into the glutinous rice flour until a smooth, soft, pliable dough forms.
Roll the dough into small balls, flatten each in your palm, place a small ball of sesame filling in the center, then wrap the dough around it and roll smooth, sealing completely.
Seal the dough completely around the filling — any exposed sesame paste will leak out and make the boiling water cloudy and greasy.
Simmer water with sliced ginger for 20 minutes, then strain out the ginger and stir in the rock sugar until dissolved.
Bring a separate pot of water to a boil and gently drop in the filled rice balls, cooking until they float to the surface, about 5-6 minutes.
Ladle the warm ginger syrup into bowls and add the cooked tang yuan.
Seal the dough completely around the filling, pinching firmly, since any gap will let the sesame paste leak out during boiling.
Keep the dough covered with a damp cloth while shaping, since glutinous rice flour dough dries out and cracks quickly if left exposed.
Simmer the ginger long enough in the syrup to fully infuse its flavor, since a brief simmer results in a much milder, less warming syrup.
A savory version, common in southern China, fills the balls with minced pork instead of sweet sesame.
Plain, unfilled tang yuan are simpler to make and just as traditional, especially for everyday eating.
Peanut paste is a popular alternative filling to black sesame.
Uncooked, filled tang yuan freeze exceptionally well; boil directly from frozen, adding a couple of extra minutes. Cooked tang yuan are best eaten fresh, as the dough firms up once cooled.
Tang yuan are traditionally eaten during the Lantern Festival, which marks the end of Chinese New Year celebrations, and during the winter solstice, their round shape symbolizing family unity and completeness in Chinese culture.
Yes, freeze the filled, uncooked balls on a tray until solid, then transfer to a bag; boil directly from frozen without thawing.
Grind toasted black sesame seeds in a spice grinder or food processor until finely ground, then proceed with the filling recipe.
The dough seal likely wasn't tight enough, or the dough was too dry — make sure the dough is smooth and pliable, and pinch the seams firmly closed.
Per serving (200g / 7.1 oz) · 4 servings total
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