🤤 Dad's CHEWY Sesame Tangyuan! (Sweet Glutinous Rice Balls 甜湯圓)

By Made With Lau · 45 min

Ingredients

Instructions

1. Put the glutinous rice flour in a heat-safe bowl. Mix in the hot water slowly with chopsticks.
2. Add the cold water gradually and knead until the dough is soft and smooth, not sticky or crumbly. Add small amounts of cold water if it stays crumbly.
3. Wrap the dough and rest it 30 minutes to 1 hour.
4. Microwave the butter 20–30 seconds until warm and soft. Stir in the black sesame powder, desiccated coconut, peanut butter and honey until it forms a fairly even paste.
5. Spread the filling on plastic wrap into a flat rectangle about 1/2 inch thick. Wrap and freeze 30 minutes until firm.
6. In a large bowl, mix the 12 oz water, granulated sugar and coffee creamer to make the sweet soup. If using milk, use double the creamer amount. Adjust sugar or creamer to taste.
7. Cut the chilled filling into 1/2-inch squares, or larger if you prefer, then roll each piece into a ball. If too stiff, let it soften on the counter.
8. Divide the dough into 2 pieces, roll each into a log, and cut into pieces 1–2 inches long. This makes about 18.
9. Roll each dough piece into a ball, press a thumb into the center to form a small bowl, place a filling ball inside, and pinch closed. Smooth into a round.
10. Boil a large pot of water with enough to fully cover the tangyuan. Add them to the boiling water and stir occasionally.
11. Cook until they float, about 3–5 minutes. Add a little ice water to the pot to settle them, then transfer them to a bowl of ice water with a slotted spoon.
12. Stir the sweet soup, pour it into a clean pot with the shredded ginger, cover, and bring to a boil over high heat.
13. Once boiling, add the tangyuan and heat about 30 seconds.
14. Move the tangyuan to a large serving bowl, taste the soup and adjust, then pour the soup over them.

Summarized from Made With Lau's video. Watch it for the details.

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