Tang Yuan Recipe

Happy Chinese New Year!

Did you know that the origin of Chinese New Year dates back centuries ago and is the most important festival in the Lunar Calendar? During Chinese New Year, we rejoice with our family and friends over cultural festivities and great food. One of our favourite CNY treats  at home is the dessert Tang Yuan. The direct translation is “glutinous rice ball” although we like to think of it as a dessert dumpling. The name of the dessert, Tang Yuan, sounds similar to the word Tuan Yuan, which means family togetherness. It’s a simple and delicious recipe and we invite you to try in your home.

Makes 25 – 30 balls

4 -6 servings

Rice Balls

2 cups glutinous rice flour
1/2 cup hot water
1/4 cup cold water
1/4 cup coconut milk

Sweet Soup

2 1/2 cup water
1 Chinese brown sugar bar or 1/4 cup brown sugar
3 – 4 slices of ginger
1/3 cup black sesame paste (or make your own, see below for recipe)

Mix the glutinous rice flour and hot water well, then add cold water and coconut milk until the dough does not stick to hands. Divide dough into equal 20-25 balls.

Flatten small dough ball with palm and indent the center slightly to create a pocket. Place black sesame filling in the centre of the pocket with chopsticks or spoon. Make sure the black sesame filling is completely wrapped up. Close the pocket by pressing the opening/edges of the pocket together.Gently shape the pocket into ball shape by rolling it in between palms. Set aside the rice ball wrapped with fillings.

In deep pot, bring water to boil. Add brown sugar and ginger slices then bring to boil again. Turn to low heat to keep sweet soup warm.Bring a pot of water to boil in a separate pot. Cook the rice balls until they float to the surface. Stir gently to keep from sticking. Serve rice balls in bowls with the sweet soup.

Homemade Black Sesame Paste

Black sesame paste can be used in a variety of dishes. Tang Yuan is one of the most popular ones.

1/3 cup black sesame seeds
1/3 cup sugar
2 tablespoons butter

Stir fry the black sesame seeds in a wok or pan (without oil) with medium high heat until slightly toasted. (Safety caution: sesame seeds may pop). In a food processor or coffee grinder, grind until sesame seeds break down into a thick and glossy powder. Mix the blended sesame, sugar and butter in a bowl. Stir constantly until the sugar and butter melts and thickens and the black sauce becomes like the consistency of melted chocolate. Cool. Store in container and refrigerate until it slightly stiffen.These ingredients are usually available at large supermarkets in the Asian aisle and always available at local Asian food stores.