Sticky Rice Balls with Black Sesame Filling (Tangyuan) in Ginger Syrup

A comforting and sweet Chinese dessert, perfect for a cozy Christmas Day. These glutinous rice balls are filled with a rich black sesame paste and served in a warm, fragrant ginger syrup.

Prep Time

20 minutes

Total Time

45 minutes

Calories

1784 kcal

Difficulty

Medium

Equipment

3 items

Cost

£0.96/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

200gGlutinous Rice Flour(Also known as sweet rice flour)

£0.90

160mlWarm Water(Add gradually until dough forms)

80gBlack Sesame Seeds(Toasted)

£1.20

40gPowdered Sugar(Adjust to taste)

£0.30

30mlMelted Coconut Oil(Vegetable oil can be used as a substitute)

£0.40

50gFresh Ginger(Peeled and sliced)

£0.45

6cupsWater(For the ginger syrup)

80gRock Sugar(Or granulated sugar, adjust to taste)

£0.60

Total Cost

£3.85

£0.96 per serving

Instructions

1.
**Prepare the Black Sesame Filling:** Toast black sesame seeds in a dry pan over medium heat until fragrant, about 5-7 minutes. Cool slightly, then grind into a fine powder using a spice grinder or food processor.
2.
In a bowl, combine the ground black sesame powder, powdered sugar, and melted coconut oil. Mix well until a smooth paste forms. Divide the paste into 12 equal portions and roll each into a small ball. Place in the freezer for at least 15 minutes to firm up.
3.
**Make the Glutinous Rice Dough:** In a large bowl, gradually add warm water to the glutinous rice flour, mixing with your hands. Knead the dough until it forms a smooth, pliable ball. If the dough is too dry, add a little more water. If it is too sticky, add a little more flour.
4.
Divide the dough into 12 equal portions. Flatten each portion into a small disc about 2 inches in diameter.
5.
Place a frozen black sesame ball in the center of each dough disc. Gently wrap the dough around the filling, pinching the edges to seal tightly. Roll the ball between your palms to create a smooth, round surface.
6.
**Prepare the Ginger Syrup:** In a large pot, combine water, sliced ginger, and rock sugar. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes to infuse the syrup with ginger flavor.
7.
**Cook the Tangyuan:** Bring the ginger syrup back to a gentle boil. Carefully drop the glutinous rice balls into the simmering syrup. Cook until the balls float to the surface and are soft and slightly translucent, about 5-7 minutes.
8.
Serve the tangyuan immediately in bowls, ladling a generous amount of ginger syrup over each serving. Garnish with a sprinkle of toasted sesame seeds, if desired.

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My Notes

Nutrition Information

Nutrition per serving (168g)

1784 kcal / 7464 kJ

Carbs

248g

95% of RDA

Fat

80g

114% of RDA

Protein

34g

68% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

98 g

109% of RDA

Sodium

20 mg

1% of RDA

Saturated Fat

55 g

275% of RDA

Chef's Tips

Freezing the black sesame filling makes it easier to work with and prevents it from melting too quickly during cooking.

Keep the glutinous rice dough covered with a damp cloth while you are working to prevent it from drying out.

Adjust the sweetness of the ginger syrup to your liking by adding more or less sugar.

Tangyuan are best served immediately while they are still warm and soft.

Cooking Equipment

Large pot

Small saucepan

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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