Black Sesame Tong Yuen
Black Sesame Tong Yuen is a traditional Chinese dessert characterized by its chewy mochi-like exterior filled with smooth and sweet black sesame paste that is supremely addicting. The dish is enjoyed in daily life but it is especially symbolical when eaten during the Lunar New Year. The round shape mimics the full moon and symbolizes togetherness and family reunion. These sesame balls are typically eaten on the final day, also known as the Lantern Festival, to close out the new year celebration and end the festivities on a high note. This sweet treat is best served with a sweet ginger soup.
Prep Time: 1-1.5 hour | Cook Time: 10-15 mins | Yield: ~30 sesame balls
Tools —
Kitchen scale
Medium sauté pan
2 Medium pots
2 Mixing bowl
Sturdy pair of chopsticks
Rubber spatula
Food processor
Tablespoon
2 sheet pans
Slotted spoon
Ingredients —
Outside Dough
350g glutinous rice flour (Flying Horse Brand)
175g hot water
100-125g cold water
Black Sesame Filling
150g whole black sesame seeds, toasted (+ 15g extra for optional step)
50g sugar
70g unsalted butter, softened
Sweet Ginger Soup
1200g water
200g Chinese brown sugar slab
Small handful of julienned ginger
Instructions —
1. Toast the black sesame seeds in a pan on the stove. Stir frequently until fragrant. Set aside to cool.
2. Make the sweet ginger soup by adding the water and brown sugar slabs to a pot. Gently melt the sugar on medium low heat. When the sugar is melted, add the julienned ginger and turn off the heat until ready to serve.
3. To make the outside dough, measure out the glutinous rice flour into a bowl. Pour the hot water into the bowl gradually and mix with chopsticks or a wooden spoon.
*The temperature of the water is important! I’ve found that using hot water that is just below boiling temperature results in the best texture. The hot water will cook the starch in the rice flour, resulting in a smoother and less sticky dough.
4. Once the hot water has been added, gradually add the cold water to avoid clumping. Start off stirring with chopsticks, then switch over to kneading the dough with your hands. The dough consistency should be homogenous, smooth and pliable and not crumbly.
*Cold water from the tap will do just fine. You’ll notice the ingredient lists a range of water to use and the amount will depend on humidity.
5. Cover the dough with plastic wrap and let rest for 30 minutes.
6. While the dough is resting, prepare the black sesame filling. Using a food processor, grind the toasted black sesame seeds until a smooth paste is formed. Add the sugar and blend until incorporated.
7. In a separate bowl, add the softened butter and the sweetened black sesame paste and mix with a rubber spatula until combined well and homogenous.
8. Measure ~½ tablespoon of the black sesame filling and roll them into balls. Place them on a parchment paper lined sheet tray and freeze for 10 minutes.
*It’s super important to freeze the filling so that they don’t discolor the white dough when assembling!
9. While the black sesame filling is in the freezer, measure 1 tbsp (~20g) of the rested rice flour dough, roll into balls, and place on a parchment-lined sheet tray. Cover the rice flour dough balls with plastic wrap to keep them moist.
10. When the black sesame filling is hardened, take the rice flour dough ball, flatten into a round disc, then place the frozen black sesame filling ball in the center and wrap the dough around. Roll the black sesame balls until round and all the filling is covered.
11. Optional: If you have extra rice flour dough, I like to mix the remaining with crushed black sesame seeds and make small little black sesame balls to add ‘color’ to the finished dish.
12. Cook the freshly made black sesame balls in boiling water for 5 minutes or until they float. Make sure to gently stir periodically to avoid sticking.
13. Use a slotted spoon to scoop the black sesame balls into small serving bowls and enjoy with the sweet ginger soup!
Storage: The black sesame balls can be made ahead of time and frozen for later use. Freeze sesame balls on a sheet tray, then transfer to a Ziploc back when frozen.