Black Sesame Tangyuan in Ginger Syrup
Tangyuan are soft, chewy balls of glutinous rice dough, here filled with sweet black sesame and served in a warm ginger syrup. They are often eaten during Lunar New Year celebrations, especially at the Lantern Festival that closes them, and at the winter solstice. The name sounds like the Chinese word for reunion, so they are often shared at family gatherings. Coconut oil in the filling keeps this version vegan.
Published
- Prep Time
- 40 mins
- Cook Time
- 20 mins
- Chill filling
- 30 mins
- Total Time
- 1 hr 30 mins
- Servings
- 20 tangyuan
How do you make Black Sesame Tangyuan in Ginger Syrup?
Grind toasted black sesame seeds with sugar, mix in coconut oil, chill and roll into 20 small balls. Knead 160 g glutinous rice flour with about 140 ml warm water into a soft dough, wrap each filling ball in a piece of dough and roll smooth. Boil until they float, then 2-3 minutes more, and serve in hot ginger syrup simmered with brown sugar.
- Total time
- 1 hr 30 mins
- Calories
- 380 per serving
- Protein
- 4.5 g
- Yield
- 20 tangyuan
- Difficulty
- Medium
- Method
- Boiling
Ingredients
Filling
Dough
Ginger syrup
Equipment
Small frying pan · Spice grinder or small food processor · Mixing bowl · 2 saucepans · Slotted spoon
Quick Directions
Toast the sesame seeds
Toast the sesame seeds in a dry frying pan over medium-low heat for 3-4 minutes, stirring often, until they smell nutty and a few start to pop.
Make the filling
Grind the cooled seeds with the sugar in a spice grinder or small food processor until fine and slightly clumpy.
Simmer the ginger syrup
Put the water, ginger and brown sugar in a saucepan, bring to a boil and simmer gently for 15 minutes.
Make the dough
Put the glutinous rice flour in a bowl and stir in 130 ml of the warm water a little at a time.
Shape the tangyuan
Divide the dough into 20 pieces, about 14 g each.
Boil and serve
Bring a separate large pot of water to a boil, add the tangyuan and stir gently so they do not stick to the bottom.
Step-by-Step Instructions
Follow these detailed steps to make the perfect black sesame tangyuan in ginger syrup.
Toast the sesame seeds
Toast the sesame seeds in a dry frying pan over medium-low heat for 3-4 minutes, stirring often, until they smell nutty and a few start to pop. Black seeds burn without changing colour much, so go by smell. Tip them onto a plate to cool.
Make the filling
Grind the cooled seeds with the sugar in a spice grinder or small food processor until fine and slightly clumpy. Stir in the coconut oil and salt to make a thick paste. Refrigerate for about 20 minutes until firm, then roll it into 20 small balls, about 1.5 cm across, and chill them on a plate for 10 minutes more.
Simmer the ginger syrup
Put the water, ginger and brown sugar in a saucepan, bring to a boil and simmer gently for 15 minutes. Taste, add more sugar if you like, and keep it warm over low heat.
Make the dough
Put the glutinous rice flour in a bowl and stir in 130 ml of the warm water a little at a time. Knead into a smooth, soft dough that feels like play dough and does not crack when pressed. If it crumbles, add the remaining water a teaspoon at a time; if it sticks to your hands, add a little more flour. Cover with a damp towel.
Shape the tangyuan
Divide the dough into 20 pieces, about 14 g each. Flatten one piece into a small cup about 6 cm across, set a filling ball in the centre and push the dough up around it. Pinch to seal, then roll it smooth between your palms. Smooth any cracks with a damp fingertip and keep the shaped balls covered while you make the rest.
Boil and serve
Bring a separate large pot of water to a boil, add the tangyuan and stir gently so they do not stick to the bottom. When they float, simmer for 2-3 minutes more, until slightly puffed and soft all the way through. Lift them into bowls with a slotted spoon and ladle the hot ginger syrup over them. Warn everyone that the filling is very hot.
Recipe Tips
- Use glutinous rice flour, sometimes sold as sweet rice flour or mochiko. Regular rice flour does not turn stretchy and the balls will fall apart.
- Flour brands absorb water differently, so add the last of the water slowly. A dough that is too dry cracks when you shape it.
- Cook the tangyuan in plain water rather than in the syrup. The starch on the dough clouds the cooking water.
- Tangyuan are soft and very sticky. Cut them in half for young children and anyone who has trouble swallowing, and eat them in small bites.
Variations
- Peanut filling: grind 50 g roasted unsalted peanuts with the sugar instead of the sesame seeds.
- Plain mini tangyuan: skip the filling and roll the dough into small balls, about 1.5 cm across. Boil for 3-4 minutes and serve in the ginger syrup.
- Add a few dried red dates (jujubes) or a small handful of goji berries to the syrup while it simmers.
Nutrition (per serving)
| Calories | 380 |
|---|---|
| Protein | 4.5 g |
| Carbs | 59 g |
| Fat | 14 g |
| Saturated fat | 8.5 g |
| Fibre | 2.6 g |
| Sugar | 23.5 g |
| Sodium | 20 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cooked tangyuan firm up as they cool and are best eaten straight away. Keep the ginger syrup in the fridge for up to 5 days.
- Freezer
- Freeze uncooked tangyuan on a parchment-lined tray until hard, then pack them into a freezer bag for up to 1 month. Cook from frozen, without thawing, for 2-3 minutes longer.
- Reheat
- Simmer leftover cooked tangyuan in water or syrup for 2-3 minutes until soft and hot through.
Black Sesame Tangyuan in Ginger Syrup FAQs
When are tangyuan eaten?
Tangyuan are often eaten during Lunar New Year celebrations, especially at the Lantern Festival that closes them, and at the winter solstice. Their name sounds like the Chinese word for reunion, so they are often shared at family gatherings.
Is glutinous rice flour gluten-free?
Yes. Glutinous describes the sticky texture of the cooked rice, not gluten, so glutinous rice flour is gluten-free. If you have celiac disease, check the package for any warning about wheat cross-contamination.
Can I use regular rice flour for tangyuan?
No. Regular rice flour does not become soft and stretchy when mixed with water, so the dough cracks and the balls fall apart. Use glutinous rice flour, also called sweet rice flour.
Why did my tangyuan crack or burst?
Cracks usually mean the dough is too dry, so knead in a little more water. Tangyuan can also burst if the filling ball is too big for the dough, or if the water boils too hard, so keep it at a gentle simmer once they float.
Can I make tangyuan ahead of time?
Yes. Shape them and freeze them uncooked on a tray, then bag them for up to 1 month. Boil them straight from frozen, adding 2-3 minutes to the cooking time.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
