Photograph of the finished Tangyuan (glutinous rice balls in ginger syrup)

China · Bánh trôi tàu nhân mè đen

Tangyuan (glutinous rice balls in ginger syrup)

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 8.5 oz
  • Photograph of Black sesame Black sesame 4.2 oz
  • Photograph of Sugar Sugar 4.9 oz
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Roasted peanuts Roasted peanuts 1.4 oz

Method

  1. 1 Roast the black sesame seeds for 5 minutes until fragrant, then grind them finely. Mix this with softened unsalted butter and half of the sugar to form a pliable filling.
  2. 2 Shape the mixture into small balls and freeze for 20 minutes until firm.
  3. 3 Knead the glutinous rice flour with warm water little by little until the dough is soft, smooth, and no longer sticky to the touch.
  4. 4 Divide the dough, flatten it, place a ball of filling in the center, and roll it into a sealed ball, making sure the filling is not exposed during boiling.
  5. 5 Simmer the sugar syrup with sliced ginger over low heat for 10 minutes to bring out the warm, spicy flavor.
  6. 6 Boil the dumplings in boiling water for about 5 minutes until they float to the surface, then transfer them to a bowl of ginger sugar syrup and sprinkle with crushed roasted peanuts.
Start cooking