Go Back
–+ servings
A white melamine soup spoon holds a single black sesame glutinous rice ball with a bite taken from it, revealing a dark sandy black sesame filling

Black Sesame Rice Balls

Chewy mochi-like rice balls (tang yuan) filled with a sweet black sesame lava-like center. They represent the spirit of family reunion and completeness.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 6 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Breakfast, Dessert
Cuisine Asian, Chinese
Servings 12 Pieces

Equipment

  • Mixing Bowl
  • Disposable Gloves
  • Microwave-Safe Bowl
  • Spatula
  • 3 qt Sauce Pan
  • Plate
  • Small Serving Bowls

Ingredients
 

  • 40 g roasted black sesame powder
  • 70 g sugar
  • 70 g pork lard
  • 125 g glutinous rice flour plus 15 g
  • 100 g water

Instructions
 

Filling

  • Combine the black sesame, sugar, and lard. Mix with disposable gloves.
    Ingredients needed to make black sesame tang yuan from top left to bottom right: glutinous rice flour, black sesame powder, sugar, water, and lard
  • Divide into 10 gram pieces and roll into balls. Freeze for a minimum of 1 hour or until solidified.

Dough

  • Warm up the water in a microwave. Pour 80 grams of the hot water into a bowl containing 125 grams of glutinous rice flour. Use a spatula to mix until clumpy, then knead with your bare hands. If the mixture is too dry, add water gradually until the dough forms a smooth ball that is hydrated.
  • Bring water to a boil. Take exactly 10% of the dough out and flatten it between your palms. Boil until fully cooked, 5 mins.
  • Incorporate the cooked dough back into the main dough ball and knead until combined. It will feel very sticky at first, so you'll be sure to lose some to your hands. If it feels too sticky after kneading for a few minutes, gradually knead in 5 grams of extra glutinous rice flour at a time.

Assemble

  • Divide the dough ball into pieces, each weighing no less than 20 g. The thicker the rice ball, the less chance of popping while cooking.
  • Dust your fingers with flour. Take one ball, roll it into a sphere, then flatten it with your fingers, ensuring the center remains thicker than the edges. Place a piece of filling in the middle and seal. Dust lightly with flour and roll until it forms a sphere. Repeat.
    A white plate displaying 15 freshly assembled homemade glutinous rice balls (tang yuan), ready for boiling.
  • Bring water to a boil. Add the rice balls and stir continuously to prevent them from sticking to the bottom of the pot. Boil for 4-6 mins. Serve hot in bowls of sweetened hot water.
    If you've tried this recipe, please click to add a rating and leave a comment below! And if you enjoyed it, don't forget to give it a five star rating and share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶

Notes

- Tang yuan should be wrapped and cooked immediately because the dough is too delicate for freezing, and it may crack.
- When mixing the filling, use a glove. Your body heat helps to melt the fat and bring the filling together smoothly. Be sure to use gloves that fit. You’ll lose some filling to gloves that are too large!
- Black sesame powder is very hard to make at home due to the hull on seeds and the risk of uneven toasting in the oven. Buy it.
Keyword authentic chinese recipe, authentic chinese recipes, black sesame, black sesame balls, black sesame paste, black sesame recipes, black sesame rice ball, chinese food, glutinous rice, glutinous rice balls, glutinous rice flour, lantern festival, lantern festival recipes, lunar new year, lunar new year food, lunar new year recipes, sesame balls with black sesame paste
Tried this recipe?Let us know how it was!