Thursday, October 27, 2011

Sesame Tang Yuan (Sesame Dumplings)

I was craving for some sesame tang yuan but the frozen one always leaks so I decided to make my own. First time making this and it's good. The only thing I would change is instead of using lard I should use butter. I think lard doesn't smell that good compared to butter. I also should make the tang yuan a little smaller....guess I was too greedy...hehehe.


1/4 cup black sesame
1/4 cup sugar
1/2 stick of unsalted butter
1 1/2 cup glutinous rice flour

Syrup water- boil slap sugar and water. Add ginger if you like.


1. Clean the sesame by rinsing it over water. Add the sesame in the heated pan and stir continuously until roasted.
2. In a grinder, grind the sesame into power. Back to the pan and add in the butter, sesame power, sugar and stir them together. If it's too dry then add in more butter. Remove from heat and let cool.
3. Form the sesame into small balls and refrigerate.
4. Add water to the glutinous rice flour to form a dough. Add little at a time to prevent over watering.
5. Using the dough to wrap the sesame balls. Drop them into boiling water and then turn the heat lower to prevent dumplings from opening. They're done when float to the if keep in for another 1-2 minutes.
6. Drain the dumplings and serve with syrup water.