Sesame Tangyuan (Black Sesame Glutinous Rice Balls)

芝麻汤圆

Sesame Tangyuan (Black Sesame Glutinous Rice Balls) — Dessert & BeverageShanghai home cooking.

Ingredients

• glutinous rice flour
• black sesame seeds
• granulated sugar
• warm water

Instructions

1. Toast black sesame seeds in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly golden (about 3–4 minutes). Cool completely. (Seeds are uniformly light brown with visible oil sheen)
2. Grind toasted sesame seeds with sugar into a fine, oily paste. Set aside to cool to room temperature. (Smooth, glossy paste that holds its shape when scooped)
3. In a bowl, gradually mix warm water into glutinous rice flour until a soft, pliable dough forms. Knead gently for 1 minute until smooth and no longer crumbly. (Dough is cohesive, slightly tacky but doesn’t stick to fingers)
4. Divide dough into 12 equal portions (~25 g each). Flatten each into a disc, place 1 tsp sesame paste in center, then seal and roll into smooth balls. (Balls are perfectly round with no cracks or seams visible)
5. Bring a large pot of water to gentle boil. Add tangyuan one at a time. Cook until they float, then simmer 2 more minutes. Remove with slotted spoon. (Tangyuan rise to surface and bob steadily without breaking)