Sesame Tangyuan (Black Sesame Glutinous Rice Balls)

芝麻汤圆

Chewy glutinous rice balls with a molten black sesame center — this Sesame Tangyuan recipe shows you how to make them from scratch in 45 minutes.

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.
2. Grind toasted sesame seeds with sugar into a fine, oily paste. Set aside to cool to room temperature.
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)