Photograph of the finished Lai tangyuan

China · Bánh trôi nhỏ nhân mè nước luộc trong

Lai tangyuan

50 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 1.3 lb
  • Photograph of Black sesame Black sesame 11.3 oz
  • Photograph of Pork fat Pork fat 7.1 oz
  • Photograph of Powdered sugar Powdered sugar 9.9 oz
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.8 oz
  • Photograph of Roasted peanuts Roasted peanuts 4.9 oz

Method

  1. 1 Roast the black sesame seeds and peanuts, then grind them into a fine powder and mix with pork fat and powdered sugar.
  2. 2 Leave the mixture in the refrigerator for 1 hour until it becomes firm, then roll it into small balls of only 5g each.
  3. 3 Knead the glutinous rice flour with warm water, then wrap the filling into small, finger-sized balls.
  4. 4 Small, thin-shelled dumplings are characteristic of the Chengdu version, while larger ones are from a different brand.
  5. 5 Boil the balls in gently simmering water until they float, then wait another 40 seconds.
  6. 6 Pour the entire broth into a bowl without adding sugar or ginger, then sprinkle with sesame seeds.
Start cooking