🍡 Black sesame tangyuan

Name: Black sesame tangyuan
Total time: 60 min
Yield: 4
Cuisine: China · Zhejiang, Ningbo
Ingredients: 80 g black sesame seeds; 60 g sugar for the filling; 2 tbsp vegetable oil; 250 g glutinous rice powder (sticky rice, finely ground); About 220 ml warm water; 30 g fresh ginger, sliced, and 50 g brown sugar; 800 ml water for the syrup

Origin: China · Zhejiang, Ningbo

350kcal

per serving · 200 g

175kcal

per 100 g

6 gProtein3 g / 100 g

10 gFat5 g / 100 g

62 gCarbs31 g / 100 g

Black sesame tangyuan are soft, chewy balls of glutinous rice dough filled with a sweet paste of toasted black sesame and sugar, boiled and served in a warm ginger syrup. When bitten, the molten nutty filling flows out against the smooth, springy skin. They are eaten hot from a bowl, a few at a time, as a dessert or festive snack.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto31 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Sesame

What it is made of

glutinous riceblack sesamesugarginger syrup

Recipe

4 servings60 min

Ingredients

80 g black sesame seeds
60 g sugar for the filling
2 tbsp vegetable oil
250 g glutinous rice powder (sticky rice, finely ground)
About 220 ml warm water
30 g fresh ginger, sliced, and 50 g brown sugar
800 ml water for the syrup

Method

Toast the sesame seeds in a dry pan for 3–4 minutes, cool and grind finely with the sugar; mix in the oil to a firm paste and chill for 20 minutes.
Mix the glutinous rice powder with warm water little by little and knead into a smooth, soft dough.
Divide the dough into 20 pieces, flatten each, add a small ball of filling and roll closed into a smooth ball.
Simmer the ginger and brown sugar in 800 ml water for 15 minutes to make the syrup.
Boil the tangyuan in a separate pot of water until they float, then 2 minutes more.
Lift them into bowls and ladle the hot ginger syrup over them.

How to make it lighter

Each ball is small but dense: 4–5 balls make a full dessert portion.
Halve the brown sugar in the ginger syrup — the ginger still gives plenty of flavour.
Make the balls smaller with less filling to keep the sesame and sugar in check.

History

Tangyuan are eaten across China at the Lantern Festival and the winter solstice, and their round shape is seen as a symbol of family reunion. The city of Ningbo in Zhejiang is especially famous for black sesame tangyuan. Today they are also a common frozen dessert in Chinese supermarkets worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →