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China · Dessert

Tangyuan with Black Sesame Filling

30 min
540 kcal
4 servings

By eatmundo · July 8, 2026

Tangyuan with Black Sesame Filling🇨🇳cherrylet · CC BY 2.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

1 match

Dishes from other countries' kitchens, made from the same core ingredients as Tangyuan with Black Sesame Filling. The percentage is the share of ingredients the two recipes have in common.

Same technique: Glutinous dumpling20 recipes from 11 countries

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.

According to eatmundo's ingredient comparison, the closest dish to Tangyuan with Black Sesame Filling from another cuisine is Ginger Glazed Mung Bean Dumplings (Vietnam): the two share 55% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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

What is Tangyuan with Black Sesame Filling?

Tangyuan with black sesame filling is a traditional Chinese dessert consisting of glutinous rice flour balls filled with a mixture of black sesame, lard, and sugar. It is typically served in a hot ginger-infused syrup during festive occasions like the Lantern Festival.

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 refrigerator for at least 30 minutes until firm 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?

The recipe does not include toasting; the seeds are simply ground into a fine powder.

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