Black Sesame Glutinous Rice Balls in Sweet Ginger Soup
Ingredients
Tang Yuan Dough
- 100 g mochiko flour, sweet rice or glutinous rice flour , about ⅔ cup
- 7 g tapioca, potato or arrowroot starch , 1 Tbsp
- 12 g sugar , 1 Tbsp
- 28 g ground black sesame seeds , about ¼ cup + 1 Tbsp
- 90 g hot water , about 6 Tbsp
Filling Ingredients
- 12 tsp sweetened white bean paste (shiro an) Read notes ** for alternative tang yuan filling ideas
Sweet Ginger Broth
- 4 cups water
- 50 g sliced ginger
- 60 g brown sugar , about 4 Tbsp
Instructions
Prepare the Sweet Ginger Broth
- In a pot, mix together the broth ingredients and heat until the water comes to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together. Strain the broth to remove the ginger slices. Set aside to cool.
Prep the Filling
- First, prepare the filling by rolling the sweet white bean paste into teaspoon sized balls. Keep the filling in the freezer until ready to use.
Make the Dough
- In a large bowl, mix all the dry ingredients (mochiko flour, tapioca starch, sugar and ground black sesame seeds)
- Add the water, and knead all the dough ingredients together until smooth and pliable, and no longer sticky. TIP: more water may need to be added depending on the brand of glutinous rice flour you use. The goal is to get a soft and pliable dough that is easy to work with and doesn't crack when shaping. On the other hand, if the dough is too sticky, you can always add more glutinous rice flour to adjust the consistency.
Assemble
- Take a small portion of the dough and flatten it in the palm of your hand.
- Place the prepared filling in the center of the dough and gently fold the edges of the dough over the filling, rolling it into a smooth ball.
- Repeat with the remaining dough and filling.
Cook the Glutinous Rice Balls
- Boil a quart or two of water in a large pot. Also, get a ice bath ready (such as a bowl of ice water)
- Carefully drop the prepared balls into the boiling water. If using a smaller pot, work in batches.
- Once the glutinous rice balls are done cooking they'll float towards the top (takes about 5 minutes). Once done, use a sieve or tea strainer to pull them out of the water
- Let the glutinous rice balls cool fully in the ice water.
- Remove from the ice water and transfer to the prepared ginger broth or broth of choice.
- Enjoy!
Notes
**You can also use mung bean paste, black sesame paste, chopped peanuts and more! For more tang yuan filling ideas, check out my ULTIMATE LIST OF TANG YUAN FILLINGS post here.
Nutrition
Calories: 63kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 1mgPotassium: 17mgFiber: 1gSugar: 3gVitamin A: 0.2IUCalcium: 25mgIron: 0.4mgZinc: 0.2mg***Net Carbs: 11g
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