🇨🇳 China · Dessert
Tangyuan with Black Sesame Filling
By eatmundo · July 8, 2026
Tangyuan, meaning 'soup spheres,' are delightful glutinous rice balls cherished in Chinese culture, especially during the Lantern Festival and winter solstice. These soft, chewy spheres often encase a rich, sweet black sesame filling, symbolizing family unity and completeness. Served warm in a light ginger-infused syrup, they offer a comforting and subtly sweet indulgence.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the sesame filling: Grind 100g black sesame seeds into a fine powder. Combine with 50g granulated sugar and 50g melted lard (or vegetable shortening) in a bowl. Mix until a thick paste forms. Chill this paste in the refrigerator for at least 30 minutes until firm enough to roll. This firming step is crucial for easy handling.
- 2
Roll the filling: Once firm, divide the sesame paste into 16 equal portions (approx. 6-7g each) and roll them into small spheres. Set aside on a plate.
- 3
Prepare the dough: In a large mixing bowl, combine 200g glutinous rice flour with 150ml warm water, adding gradually. Knead until a smooth, pliable dough forms. It should be soft and not sticky. If too dry, add a tiny bit more water; if too wet, a little more flour.
- 4
Form the tangyuan: Divide the dough into 16 equal portions (approx. 20g each). Flatten each portion into a small disc, about 5-6 cm in diameter, creating a thinner edge and a slightly thicker center. Place one sesame filling ball in the center of a dough disc.
- 5
Seal and roll: Carefully gather the edges of the dough around the filling, pinching them together to seal completely. Roll the sealed ball gently between your palms to form a smooth sphere. Ensure there are no cracks, as the filling could leak during cooking. Repeat for all remaining dough and filling.
- 6
Prepare the ginger syrup: In a medium pot, combine 1 liter of water with 3-4 slices of fresh ginger and 50g rock sugar (or granulated sugar). Bring to a boil over medium-high heat, then reduce to a simmer and let it cook for 5-10 minutes until the sugar dissolves and the ginger aroma is prominent.
- 7
Cook the tangyuan: Bring a separate large pot of water to a rolling boil. Gently drop the tangyuan into the boiling water, stirring occasionally to prevent sticking. Cook over medium heat until they float to the surface, which typically takes about 3-5 minutes. Continue cooking for another 1-2 minutes after they float to ensure they are thoroughly cooked through.
- 8
Serve: Using a slotted spoon, carefully transfer the cooked tangyuan into bowls of the warm ginger syrup. Serve immediately for the best texture and warmth. You can also add a pinch of dried osmanthus flowers for extra fragrance, if desired.
Frequently Asked Questions
Can I substitute butter for lard in the black sesame filling?+
While you can use butter, using lard provides a more authentic, smooth texture and ensures the filling stays firm when cold but melts perfectly once cooked.
How do I prevent the black sesame filling from leaking out during cooking?+
Ensure your filling is chilled in the freezer until solid before wrapping, and seal the glutinous rice dough tightly to prevent any air pockets or cracks.
How do I know when the tangyuan are fully cooked?+
The tangyuan are ready once they float to the surface of the boiling water and the skin appears translucent and slightly puffed.
Should I toast the black sesame seeds before grinding them?+
Yes, lightly toasting the seeds over low heat until fragrant is essential to unlock their oils and achieve a deep, rich flavor.
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