I absolutely love making tang yuan, especially during Chinese New Year.
There’s something so special about these soft, chewy rice dumplings with a rich, molten filling that reminds me of reunion and sweetness.
I can’t wait to share this black sesame lava-filled version with you – it’s simply irresistible!
Why You’ll Love This Recipe
As a huge fan of traditional Chinese desserts, I wanted to create a tang yuan recipe that’s not only authentic but also easy to make at home.
This recipe combines the warm, nutty flavor of black sesame with the irresistible molten center that oozes out when you take a bite.
The dough is soft and elastic, ensuring the filling stays perfectly contained during boiling, while the sweet, creamy filling melts in your mouth, leaving a heavenly after taste.
Whether it’s for Chinese New Year or any festive occasion, these black sesame lava-filled tang yuan will definitely impress your family and friends!
Ingredients:
For the Black Sesame Filling:
- 120g roasted black sesame seeds
- 30g roasted peanuts
- 40g white sugar
- 80g butter (or lard)
- 40g honey
For the Tang Yuan Dough:
- 300g glutinous rice flour
- 225g water
Instructions:
1. Prepare the Black Sesame Filling:
- In a blender or food processor, combine 120g roasted black sesame seeds, 30g roasted peanuts, and 40g white sugar. Blend until smooth and fine. (If you don’t have a blender, you can crush the sesame and peanuts with a rolling pin, but this might result in a coarser texture.)
- Once the mixture is finely ground, add 80g melted butter (or lard) and 40g honey. Mix thoroughly with a rubber spatula or chopsticks until fully incorporated, creating a smooth and rich filling.
- Refrigerate the filling for 20 minutes to firm up. This will make it easier to form into balls and maintain its shape when wrapped in dough.
2. Prepare the Tang Yuan Dough:
- In a clean bowl, gradually add 300g glutinous rice flour to 225g water, stirring with chopsticks or a spatula until it forms a grainy texture.
- Once most of the flour has absorbed the water, knead the mixture by hand until it becomes a smooth, non-sticky dough.
- If the dough is too sticky, add a little more rice flour. If it’s too dry, add small amounts of warm water until the dough reaches a soft, smooth consistency.
- To prevent cracks in the dough, take 1/3 of the dough and boil it in water until translucent. Once it’s cooked, remove..
- Combine the cooked dough with the remaining dough and knead until smooth. This step enhances the elasticity of the dough, preventing it from cracking when you cook the tang yuan.
3. Shape the Tang Yuan:
- Once the black sesame filling is firm, divide it into 10g portions and roll each into a small ball.
- Roll the dough into long strips and cut it into 20g portions. Flatten each portion into a round disc with thicker centers and thinner edges.
- Place a black sesame filling ball in the center of each dough disc, then carefully pinch the edges together, sealing the filling completely inside. Make sure the dough is tightly sealed to prevent leakage.
- Roll the filled tang yuan between your palms to smooth the surface. Ensure the balls are evenly sized.
4. Cook the Tang Yuan:
- Bring a large pot of water to a boil. Carefully drop the prepared tang yuan into the boiling water, making sure not to overcrowd the pot.
- Stir gently to prevent the tang yuan from sticking to the bottom or each other.
- Let the water return to a boil. Once the tang yuan float to the surface, cook for an additional 2–3 minutes to ensure they’re fully cooked through. The filling inside will melt, creating the signature lava effect.
5. Serve:
- Remove the cooked tang yuan from the pot and serve them in bowls. You can drizzle some sweet broth over them—white sugar syrup, brown sugar syrup, or osmanthus sugar water are great choices.
- Take a bite, and enjoy the sweet, creamy black sesame filling that flows out, bringing a delightful burst of flavor with each bite.
Frequently Asked Questions:
Q: Can I use other fillings for tang yuan?
A: Absolutely! You can easily swap the black sesame filling for other traditional fillings, such as red bean paste, purple sweet potato paste, lotus seed paste, or taro paste, depending on your preference.
Q: How do I store leftover tang yuan?
A: If you have any leftover tang yuan, place them in a freezer bag, press out any air, and seal tightly. Store in the freezer. When you’re ready to eat them, simply drop the frozen tang yuan into boiling water without thawing, and cook until they float.
Q: Why do I need to cook part of the dough before making the tang yuan?
A: Cooking part of the dough helps increase its elasticity and stickiness, preventing the tang yuan skin from cracking during the boiling process and ensuring the molten filling stays intact.
I hope this recipe brings as much joy to your kitchen as it has to mine! It’s the perfect treat to celebrate togetherness and sweetness, making any occasion just a little bit more special.
Black Sesame Tang Yuan: A Sweet, Melting Delight
Ingredients
For the Black Sesame Filling:
- 120 g roasted black sesame seeds
- 30 g roasted peanuts
- 40 g white sugar
- 80 g butter or lard
- 40 g honey
For the Tang Yuan Dough:
- 300 g glutinous rice flour
- 225 g water
Instructions
Prepare the Black Sesame Filling:
- 1.In a blender or food processor, combine 120g roasted black sesame seeds, 30g roasted peanuts, and 40g white sugar. Blend until smooth and fine. (If you don’t have a blender, you can crush the sesame and peanuts with a rolling pin, but this might result in a coarser texture.)
- 2.Once the mixture is finely ground, add 80g melted butter (or lard) and 40g honey. Mix thoroughly with a rubber spatula or chopsticks until fully incorporated, creating a smooth and rich filling.
- 3.Refrigerate the filling for 20 minutes to firm up. This will make it easier to form into balls and maintain its shape when wrapped in dough.
Prepare the Tang Yuan Dough:
- 1.In a clean bowl, gradually add 300g glutinous rice flour to 225g water, stirring with chopsticks or a spatula until it forms a grainy texture.
- 2.Once most of the flour has absorbed the water, knead the mixture by hand until it becomes a smooth, non-sticky dough.
- 3.If the dough is too sticky, add a little more rice flour. If it’s too dry, add small amounts of warm water until the dough reaches a soft, smooth consistency.
- 4.To prevent cracks in the dough, take 1/3 of the dough and boil it in water until translucent. Once it’s cooked, remove and set it aside.
- 5.Combine the cooked dough with the remaining dough and knead until smooth. This step enhances the elasticity of the dough, preventing it from cracking when you cook the tang yuan.
Shape the Tang Yuan:
- 1.Once the black sesame filling is firm, divide it into 10g portions and roll each into a small ball.
- 2.Roll the dough into long strips and cut it into 20g portions. Flatten each portion into a round disc with thicker centers and thinner edges.
- 3.Place a black sesame filling ball in the center of each dough disc, then carefully pinch the edges together, sealing the filling completely inside. Make sure the dough is tightly sealed to prevent leakage.
- 4.Roll the filled tang yuan between your palms to smooth the surface. Ensure the balls are evenly sized.
Cook the Tang Yuan:
- 1.Bring a large pot of water to a boil. Carefully drop the prepared tang yuan into the boiling water, making sure not to overcrowd the pot.
- 2.Stir gently to prevent the tang yuan from sticking to the bottom or each other.
- 3.Let the water return to a boil. Once the tang yuan float to the surface, cook for an additional 2–3 minutes to ensure they’re fully cooked through. The filling inside will melt, creating the signature lava effect.
Serve:
- 1.Remove the cooked tang yuan from the pot and serve them in bowls. You can drizzle some sweet broth over them—white sugar syrup, brown sugar syrup, or osmanthus sugar water are great choices.
- 2.Take a bite, and enjoy the sweet, creamy black sesame filling that flows out, bringing a delightful burst of flavor with each bite.
