Go Back
freshly made Tang Yuan

Tang Yuan (Glutinous Rice Balls with Black Sesame Filling)

Tang Yuan is a soft, chewy Chinese dessert made from glutinous rice flour and filled with rich black sesame paste. Served warm in a sweet ginger syrup, this cozy treat is all about comfort and tradition in every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: asian, Chinese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 1 cup glutinous rice flour
  • About ½ cup warm water adjust as needed
  • Food coloring optional – pink, green, yellow, etc.
For the Filling:
  • ½ cup roasted black sesame seeds
  • 2 tablespoons sugar
  • 3 tablespoons unsalted butter or coconut oil
For the Ginger Syrup:
  • 4 cups water
  • ½ cup brown sugar or Chinese rock sugar
  • 3 –4 slices fresh ginger

Method
 

Make the Filling
  1. Blend sesame seeds in a food processor until finely ground.
  2. Add sugar and melted butter; pulse into a thick paste.
  3. Roll into tiny balls (about ½ teaspoon each) and freeze until firm.
Make the Dough
  1. Place glutinous rice flour in a bowl.
  2. Slowly pour in warm water while mixing with your hands.
  3. Knead into a soft, smooth dough—like Play-Doh.
  4. Cover with a damp cloth to prevent drying.
Wrap the Balls
  1. Take a small piece of dough and flatten it into a disc.
  2. Place a frozen filling ball in the center.
  3. Gently wrap and seal the dough around it.
  4. Roll it into a smooth ball using your palms.
Cook the Tang Yuan
  1. Boil a pot of water.
  2. Drop in the balls—they’ll sink at first.
  3. Once they float, let them cook for another 2–3 minutes.
  4. Remove with a slotted spoon.
Make the Ginger Syrup
  1. In a separate pot, combine water, sugar, and ginger slices.
  2. Bring to a boil, then simmer for 10–15 minutes.
  3. Add cooked tang yuan to the syrup and let them soak.
Serve
  1. Ladle into bowls with syrup and serve warm.

Notes

  • Use only glutinous rice flour—not regular rice flour. That chewiness depends on it.
  • Don't overfill the dough or it’ll crack during cooking.
  • Leftover tang yuan can be frozen raw and cooked straight from the freezer.
  • You can skip the filling if you want a simpler version. Just roll and boil the dough balls.