Classic Sweet Rice Balls (Tangyuan)

Making the Sesame Filling

1. Dry roast the black sesame seeds in a pan over low heat until fragrant (about 5-7 minutes), stirring constantly to prevent burning. Let them cool slightly. 2. Grind the roasted sesame seeds into a fine powder using a spice grinder or food processor. 3. In a bowl, combine the ground sesame powder with melted butter and powdered sugar. Mix well until it forms a smooth, paste-like consistency. If the mixture is too dry, add a little more melted butter. Divide the sesame filling into small portions (about 1 teaspoon each) and roll them into small balls. Place them on a plate lined with parchment paper and chill in the freezer for at least 30 minutes. This will make it easier to wrap the filling with the glutinous rice dough.

Making the Dough

1. In a large bowl, gradually add warm water to the glutinous rice flour, mixing with chopsticks or your hands. Knead the mixture until it forms a soft, smooth, and pliable dough. The dough should not be sticky. If it is too dry, add a little more water, one teaspoon at a time. If it is too sticky, add a little more glutinous rice flour. 2. Cover the dough with a damp cloth or plastic wrap and let it rest for 15-20 minutes.

Assembling the Tangyuan

1. Pinch off a small portion of the dough (about 1-inch in diameter) and roll it into a ball. Flatten the ball into a disc shape with your fingers. 2. Place a frozen sesame filling ball in the center of the disc. Gently wrap the dough around the filling, sealing the edges tightly to prevent the filling from leaking out during cooking. Roll the ball between your palms to make it smooth and round. 3. Repeat this process with the remaining dough and filling. Place the finished tangyuan on a plate lined with parchment paper to prevent them from sticking.

Cooking the Tangyuan

1. Bring a pot of water to a boil over medium heat. 2. Gently drop the tangyuan into the boiling water. Do not overcrowd the pot. Cook in batches if necessary. 3. Once the tangyuan float to the surface of the water, reduce the heat to low and cook for another 2-3 minutes, or until they are soft and translucent. 4. Add rock sugar or granulated sugar to the water to taste. Stir until the sugar is dissolved.

Serving the Tangyuan

1. Ladle the tangyuan and some of the sweet soup into bowls. 2. Serve warm and enjoy!

Nutrition Facts Estimated per 100g of product

Note: This is an estimated nutritional breakdown and can vary based on specific ingredients and portion sizes.

• Calories: 250-300
• Carbohydrates: 40-50g
• Protein: 4-6g
• Fat: 8-12g

Other Important Considerations for Nutrition

Tangyuan is primarily carbohydrate-based due to the glutinous rice flour. It's high in sugar content depending on the filling and the amount of sugar added to the soup. It is recommended to consume in moderation.