tang yuan

Classic Chinese festival food-Tang yuan with black sesame filling

Tang Yuan Recipe-Black Sesame Filling

black sesame

peanuts

sugar powder (around 100 grams)

salt

lard

water

glutinous rice flour

vegetable color powder

Toast black sesame in a pan or oven (detailed guide can be find here).

Add black sesame, powdered sugar, salt and peanuts into a blender. Blend well.

Add melted lard and water. Mix well.  Then chill until hardened and then shape 1/2 tablespoon of the filling into round balls. Cover with plastic wrapper and chill in fridge again.

To make the black sesame filling

Stir warm water to sticky rice flour and then knead to form a smooth ball.

Shape to a long log and shape into 6 portions. Cover 4 portions with wet cloth.

Halve the remaining 2 portions and turn into 4 portions. Add vegetable color powder one by one and knead until the color is well mixed. Sprinkle water whenever necessary.

Mix the colored dough with the white dough roughly (to create the marbled surface). Take  a 20g portion and then shape to a small ball, place the dough in and wrap well.  Squeeze the ball in turn in two hands to make sure no cracks on surface. If you feel the dough is hard to handle, wet your hand before assembling.  Slightly dust the ball with sticky rice flour for further storage. They can be frozen in air-tight bags.

Bring water to a boiling in a pot (the water should be at least 2 cm higher than the balls). Continue cooking for another 1-2 minutes after they float on surface.

Scoop out with the soup and serve with sugar, or sweet osmanthus or syrup.

To make the dough

Heartwarming simple and easy homemade glutinous rice balls dessert soup is great for a cold day! This tang yuan soup recipe has black sesame filling and serves with ginger sugar soup.

Tang Yuan

Black sesame seeds

Sugar

Unsalted butter

Warm water ((if the dough

Water

Brown sugar

Ginger ((cut them into strips))

Wash and rinse 1/2 cup black sesame seeds a few times to remove dust and impurities. Then, pan fry them on a pan with low heat until it’s dried.

After that, put the black sesame seeds into a chopper. Chop until it’s fine and small. Then, add 1/2 cup of sugar and chop with the black sesame seeds. Next, add 1 stick (8 tablespoons) of unsalted butter and chop until it mixed well.

After, put the black sesame paste filling in a freezer for 5-10 minutes, so they are little bit harder and easy for rolling. Then, roll them into little balls. And, freeze the black sesame balls overnight. (You can roll them into balls and save it. Don’t need to use them all at once.)

In a container, add 1 cup of glutinous rice flour and 1/2 cup of warm water. Mix them and knead them into a dough. (If it is too dry, add 2 teaspoons of water little by little. You can double the flour dough recipe if you want to use all the black sesame balls all at once.)

Roughly divided the dough into small pieces.

Flatten the dough into a circle shape. Try to make the side thinner, but middle thicker. Put the frozen black sesame ball in the middle of the dough. Then, close up and roll into a ball. (If the dough is too dry, dip some water on your hand and roll the dough.)

Boil water in a pot, wait until water is boiling. Add tang yuan into water and let it boil until they float on the top. When they are floating on top, it is a good sign to know they are done.

At the meanwhile, in another pot pour 2 cups of water, 1/2 cup of brown sugar and 4 slices of ginger. Let it boil for 5- 10 minutes.

When the tang yuan is ready, pour the sugar water over and serve.

https://embed.mediavine.com/videos/znwqri6oq2wni50z9hf5

Heartwarming simple and easy homemade glutinous rice balls dessert soup is great for cold days! This tang yuan soup recipe has black sesame filling (芝麻湯圓) and serves with ginger sugar soup.

Peanut Dumplings (Tang Yuan)

peanut

peanut butter

sugar

butter

sticky rice flour

Heat a pan over slow fire and spread peanuts. Shake the pan occasionally and toast until the peanuts turns slightly golden (not darkly browned, otherwise the filling turns bitter). Remove the skins if there is only. Then ground the peanut with a food processor with sugar.

Then melt the butter over a small pot.

Mix peanut butter, ground peanut and butter well. You can adjust the texture of the filling by adjusting the amount of butter or lard used in the filling.

When mixed well, cover and transfer to fridge for around 1 hour until the filling become hardened. You can prepare this in the previous day.

Peanut butter filling

In a large bowl with glutinous rice flour, slowly stir the warm water in. Cover and rest for 2-3 minutes, then work it into round dough. If the dough is too sticky, add extra 1 tablespoon of flour each time and make sure the dough is well shaped. Cover with a wet cloth so it will be drying out.

Divide the dough into halves and each halves into another 16 portions. Remember to cover all of your small dough pieces with wet cloth. Take one portion out, re-knead slightly and then shape the round ball into a bowl, fill around 1 tablespoon of filling in center and seal by pressing the opening together.

Wrapper

Bring enough water to a boil in a large pot and then add the peanut dumplings in. Continue cooking for 2-3 minutes over medium fire after the dumplings float on the surface.

Transfer the dumplings to serving bowls with enough water to cover. You can use the water for boiling the peanut dumplings, a green tea broth, a ginger syrup or osmanthus syrup broth.

Serve warm!

How to cook

Savory Chinese Tang Yuan with meat filling

Savory Tang Yuan

pork

shrimp

wood ear mushroom

shiitake mushroom

cabbage

Chinese five spice powder

soy sauce

ginger

green onion

sticky rice flour+

hot water +3/4 cup cold water

chicken broth

chopped green onion

seaweed

sesame oil

Pre-soak wood ear mushrooms in hot water for around 5 minutes. Remove the ends and set aside.

In large mixing bowl, mix shrimp and pork with all the seasonings. Stir in one direction until the meat becomes sticky. Rest for 10 minutes.

Cut all the side ingredients including cabbage, wood ear mushroom and cabbage into small pieces. Squeeze the water out.

Mix the side ingredient with the marinated meat. Combine well and divide them into 16 portions.

making the filling

Dig a hole in flour and pour in around 1/4 cup of boiling water. Stir the flour around the hole to absorb the boiling water. Wait for several minutes and then stir in 3/4 cup of cold water. Wait until the dough cool down completely. Knead with hands until smooth and divide into 16 equal portions. Cover them with a wet cloth to prevent drying out.

making the wrapper

Take one piece and press it into a around wrapper. Place one filling inside and seal the ball completely. Slightly press the ball with one hand to make the wrapper uniform in thickness and then shape it as round as possible. Repeat to finish all.

Bring water to a boil in a pot (the water should be at least 2 cm higher than the balls); cook the rice dumplings for 5-6 minutes (you need to continue cooking 1-2 minutes after they float on the surface.)

Serving 1: place chicken broth in serving bowls with chopped green onions and scoop cooked Tang Yuan in.

Serving 2: place a small piece of dried seaweed with salt, chopped green onion and sesame oil, scoop some soups along with the balls.

assemble Tang Yuan balls

Soft and chewy tang yuan (sticky rice balls/mochi balls) served in sweet red bean soup is another variety of tang yuan recipes you will enjoy to celebrate the Chinese dongzhi festival or as a tong sui dessert. The recipe can be cooked in Instant Pot pressure cooker or on the stove.

Sweet Red Bean Soup Tang Yuan (Hong Dou Tang)

adzuki beans

gr brown sugar (or use brown rock sugar)

Mandarin peel

200 gr glutinous rice flour

gr icing sugar

ml water

Coconut cream/milk

Soak the dried peels in warm water for 15 minutes or until they are soft. Scrap off the white part inside the peel if any. It&#039;s bitter. I used store-bought peel and so the white part has been removed

Rehydrate the dried Mandarin peel:

Pour enough water to cover the red beans and soak for at least 4 hours or overnight. Discard the soaking water

Soak the red beans (if not using a pressure cooker to cook):

Rinse the red beans in water and discard bad ones, if any. Place inside the inner pot of Instant pot. Add the peel and water. Close the lid and turn the steam release valve to &quot;sealing&quot;. Press &quot;pressure cooker&quot; and make sure it&#039;s on high pressure. Set the timer to 45 minutes. 30 minutes will do too, but I like some of my red beans to be &quot;broken&quot;, which makes the soup a bit thicker and 45 minutes is perfect for me

After 45 minutes has elapsed, wait 10 minutes and then release the pressure. Carefully unlock the lid. Stir in the sugar and small pinch of salt. Adjust the amount to your taste. If you like the soup to be thicker, press &quot;saute&quot; mode and let it boil for another 10 minutes or so to evaporate extra liquid. Keep in mind that the soup is thicker when it cools down. Stir in some coconut cream or milk if you want extra flavor from the coconut. I love it, but didn&#039;t use it this time

If using Instant pot pressure cooker to cook:

Put the beans, dried peel, and water in a large pot and bring to a boil. Then lower the heat to let it simmer until the beans are soft, about 1 to 1 1/2 hours. You may need to add some water during the cooking period. Cook until some of the beans are broken and some are still whole. It&#039;s up to you how you want the consistency to be. I like some of the beans broken and the soup to be thicker. Cook to the consistency you like

When you are happy with the consistency, stir in brown sugar, adjust the amount to your taste preference

If cooking on the stove:

Mix glutinous rice flour and icing sugar in a mixing bowl. Add the boiling hot water. Stir to mix with a spatula at first and when it&#39;s not too hot anymore, use a clean hand to mix and knead into a non-sticky dough. Add a bit of water as needed to form a dough. The dough will be soft and pliable because of the hot water. Cover them with plastic wrap to prevent it from drying out

Pinch off a small amount of dough, about 8-10 grams (it&#39;s up to you how big or small you want them to be) and then roll into small balls. You should have no problem with the dough breaking because the dough is so soft and pliable. Keep the small balls covered with plastic wrap too. Continue with the rest

Prepare tang yuan dough:

Bring a large pot of water to a boil. When they are rolling boil, add the tang yuan balls and cook until they float to the top. Once they float to the top, cook for another 1 minute. Use a slotted spoon to remove them from the pot and submerge them in a fresh water briefly to stop the cooking process and to prevent them from sticking to each other

Cook the tang yuan:

Ladle the sweet red bean soup into serving bowls and add tang yuan balls, it&#039;s up to you how many balls you want to add for each serving. I think around 10-12 mini balls are good to start with (though I can eat more LOL)

How to serve:

Soft and chewy tang yuan/glutinous rice balls served in delicious savory soup.

Savory Tang Yuan Soup

gr glutinous rice flour

60 ml hot boiling water (plus more as needed)

Tbsp cooking oil

onion

1- inch fresh ginger (peeled and bruised to release flavor)

mushrooms

g goji berries

oyster sauce

tsp shaoxing wine

white pepper

tsp sugar

chicken powder

green part of green onion (finely chopped)

Place the flour in a large mixing bowl. Gradually add in hot boiling water and stir with a spoon and when it&#x27;s not too hot anymore, knead with your hands until you get a non-sticky dough that is soft and pliable. If it&#x27;s too dry, add a bit more water, it shouldn&#x27;t be too wet that it sticks to your hands or bowl

Divide the dough into 4. Work with one dough at a time while keeping the rest covered, knead the dough again. Roll into a long log and then cut into about 36-40 pieces. Roll into round dough balls. Keep them covered with a damp cloth. If the dough gets dry, dab with a bit of water and roll.

Bring a large pot of water to a boil. When they are rolling boil, add in the glutinous balls and let them cook until they float to the top and let them cook for another minute. Use a slotted spoon to remove them and submerge them in cold/room temperature water briefly to prevent them from sticking to each other

Prepare the dough:

Cut the white part of the green onion into about 2 inches long and split into half

Preheat a large pot on medium-high heat. Add the cooking oil. Add the white part of green onion and ginger. Saute for about 1 minute. Add the dried shrimp and shiitae mushrooms. Saute for another minute. Add the chicken pieces and saute until they just turn color

Add the chicken broth and bring to boil. Lower the heat and add the veggies. Let it simmer for about 10 minutes. Add seasonings and adjust to your taste. Turn off the heat and add goji berries. The residual heat will soften them. We don&#39;t want to overcook the goji berries as they can get sour

Prepare the soup:

Portion the glutinous rice balls in the bowl. Generously ladle the hot soup over with some chicken and veggies. Garnish with some green parts of green onion and serve warm

When ready to serve:

Easy step by step guide for making your own delightfully springy tang yuan filled with a deliciously sweet and nutty black sesame paste!

Tang Yuan with Black Sesame Filling

80 g roasted black sesame seeds (¾ cup)

70 g sugar (5 tbsp)

water (15 g)

sea salt

glutinous rice flour (1½ cup,

135 g water (½ cup + 2tbsp, room temperature)

vegetable oil

tbsp Taiwanese brown sugar (or coconut sugar/dark brown sugar/Dark Muscovado sugar

Add black sesame seeds and sugar in a food processor, grind until they achieve a sandy texture.

Add in butter, water and salt.  Do long pulses until the mixture becomes a paste.

Transfer the black sesame mixture to a bowl, cover and store in the freezer while working on the dough.

Make black sesame filling

In a small sauce pan, bring two cups of water to a boil (for cooking the dough).

In another bowl, mix the room temperature water with glutinous rice flour, stir until the water is absorbed by the flour.

Squeeze and form a small piece of dough ball (around 1.5&quot; diameter), press it flat and cook it in the boiling water until the dough floats.

Add the cooked dough back into the flour mixture along with vegetable oil, and let it cool down a bit before kneading it into the mixture.  Continue to knead until the dough is soft and smooth.  Add more glutinous rice flour if it&#039;s too sticky, or more water if it&#039;s too dry.   Cover with a damp towel to prevent it from drying out.

Making tang yuan dough

Separate the filling into 20 portions and roll them into small balls.  Cover and store in the freezer while working on the dough.

Roll the glutinous rice dough into a log before cutting it into 20 little pieces. Roll all the small pieces into balls.

Prepare the filling and dough

To assemble the tang yuan, flatten a dough ball to form a approximately  2.5&quot; (6 cm) round wrap with the edges thinner than the center.

Place a piece of black sesame filling in the middle and wrap the dough around the filling. Finally, roll the tang yuan with your hand to form a ball.  Repeat the previous step and this one for the rest of the tang yuan and coat them all with some glutinous rice flour.

If you are not cooking all the tang yuans right away, it&#039;s best to freeze them right after you are done assembling.

Assembling the Tang Yuan

Heat a sauce pan over medium heat, add brown sugar in the pan, cook and stir until it starts to melt. This step is optional, but will help bring out the aroma of the sugar.

Add water and ginger and bring it to a boil. The longer you cook this soup, the more ginger flavor you will get, so adjust this step to suit your taste.

The soup won&#039;t taste very sweet if you use Taiwanese brown sugar.  You can add more sugar if you want, but remember that the tang yuan is pretty sweet already.

Make Brown Sugar Ginger Soup

In a 2qt pot, bring 5 cups of water to a boil, place the Tang Yuan in the water carefully.  Gently move them with a spatula or the back of a spoon to prevent from sticking to the bottom of the pot.

Once the water boils again, decrease the heat to maintain a gentle boil and cook until the tang yuans float.

Add ginger soup and tang yuan in a bowl and serve.

Cooking instruction ( for cooking 10 tang yuans)

Put the tan yuan in a zip lock bag.  Line the bag on a tray and make some space between the tang yuan (so they won&#039;t stick together when freezing) and then store in the freezer.  Once the tang yuan becomes harder, you can remove the tray as they won&#039;t stick together anymore now that they&#039;ve hardened.

Freezing Instruction

This comforting, hearty soup we eat every winter solstice is not only a symbol of coming together with family, but is also incredibly delicious!

Toisan Savory Tang Yuan (Glutinous Rice Ball Soup)

lb glutinous rice flour

tsp salt

1/16 tsp white pepper

cornstarch

neutral oil

fish paste

Chinese sausages

shiitakes

2-3 oz of dried shrimp and/or dried scallop

lb Chinese lo bok (Chinese radish / turnip)

lb long napa cabbage

salt (or

chicken bouillon powder (optional)

Neutral oil

cilantro

scallions

white pepper (to taste)

soy sauce (to taste)

Rinse the dried shiitakes, dried shrimp, and dried scallops (if using). Add them to a bowl with 2 cups of hot water, cover the bowl, and let rehydrate.

(Optional) If adding pork to the soup, slice it into strips, then add it to a bowl with salt, sugar, soy sauce, white pepper, and water. Mix well. Once the water is absorbed, add the cornstarch and mix again. Finally, add the neutral oil, and do a final mix. Set aside to marinade while you prep the other ingredients.

Slice the Chinese sausages diagonally on a bias.

Peel the Chinese lo bok (radish) until you get to the more translucent layer. This removes the tough, fibrous skin. Slice into matchsticks.

Slice the long napa cabbage into strips.

Prepare the ingredients

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