Black Sesame Dumplings (Tang Yuan)


1/2 C + 3 T black sesame powder
3/4 C sugar
6 T  soft unsalted butter

2 1/2 C sweet (glutinous) rice flour
2 T rice flour
1 C  + 3 T lukewarm water

3 C water
Sugar or brown sugar to taste
a pandan leaf (if available)


To Make Filling:
Place sesame powder and sugar in a bowl and mix thoroughly.
Add butter and mix thoroughly. It will have consistency of wet sand.
Refrigerate 30 min – 1 hour till firm.
With a teaspoon , scoop a small amounts of mixture and roll into  balls, the size of small marbles (between 1/2 – 3/4″ diameter). Refrigerate till ready to use or freeze for later use.

to make dough:
Mix flours thoroughly in a bowl.
Add the lukewarm water slowly and mix by hand until a wet ball is formed. The ball should be wet but not sticking to the hand.
Knead until a smooth ball is formed, about 7 mins.
Let rest 20 mins.
Cut dough into 4 equal parts.
Roll each part into a long tube about 1.5 inch in diameter. Break into chunks about 1.5 inch long.
Roll each chunk into a ball, flatten the ball into a flat round in your hand. Place a sesame ball in the middle and seal. Roll into a round ball. Place finished dumplings on a plate. They can also be frozen for future use.

To make the syrup:
Bring 3 cups of water with the pandan leaf to a boil in a small saucepan.
Add sugar or brown sugar to the sweetness you prefer. I just sweeten it like I would a sweet tea.
After the sugar has melted, keep syrup on very low heat to keep warm till serving, and also to bring out the fragrance of the pandan.

To cook:
Fill  a med-big saucepan halfway with water.
Bring water to a rolling boil.
Add dumplings 8-10 at a time.
Keep water at a light boil. Remove dumpling with a slotted spoon when cooked (when they rise to the top).Transfer to the small saucepan with the light syrup. Can be left soaking in the syrup for a while before serving. Dumplings will not fall apart.
Serve dumplings with a small amount of the syrup.

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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