Mr. Lai’s Glutinous Rice Balls with Sesame Stuffing
This recipe crafts traditional glutinous rice balls (Tangyuan) with a rich black sesame filling. The dough combines glutinous and white rice flour for optimal texture, while the stuffing features toasted sesame seeds, sugar, and pork lard for authentic flavor. After careful assembly and boiling, these sweet, chewy treats are typically served with a fragrant sesame sauce, making for a comforting and classic dessert or snack.
Equipment
- 1 Large Mixing Bowl For dough preparation
- 1 Small Mixing Bowl For stuffing and sauce preparation
- 1 Large Pot For boiling rice balls
- 1 Food Processor or Mortar and Pestle For grinding sesame seeds
- 1 Small Frying Pan For toasting sesame seeds
Ingredients
Main
- 2 tablespoons black sesame seeds
- 2 tablespoons superfine sugar
- 2 tablespoons fresh pork lard or coconut oil
- 1½ cups glutinous rice flour
- 3 tablespoons ordinary white rice flour
- 1 cup tepid water
- 4 tablespoons sesame paste
- 4 teaspoons superfine sugar
- Sesame oil
Instructions
- Lightly toast the black sesame seeds in a dry pan until fragrant. Transfer to a food processor or use a mortar and pestle to grind them finely with 2 tablespoons superfine sugar.
- Combine the ground sesame-sugar mixture with fresh pork lard or coconut oil. Mix thoroughly until a cohesive paste forms.
- Chill the sesame paste for at least 30 minutes, then roll into small, uniform balls (approximately 40).
- In a large mixing bowl, combine glutinous rice flour and ordinary white rice flour. Gradually add 1 cup of tepid water, mixing until a smooth, pliable dough forms. Knead lightly for 2-3 minutes.
- Divide the dough into 40 equal pieces. Keep the dough covered with a damp cloth to prevent drying.
- Flatten each dough piece into a disk. Place one chilled sesame stuffing ball in the center. Carefully bring the edges of the dough around the filling and pinch to seal, then roll gently between your palms to form a smooth sphere.
- Bring a large pot of water to a rolling boil.
- Gently drop the assembled rice balls into the boiling water, stirring occasionally to prevent sticking. Cook until they float to the surface and have cooked for an additional 1-2 minutes, indicating they are thoroughly cooked.
- While rice balls are cooking, combine 4 tablespoons sesame paste, 4 teaspoons superfine sugar, and a drizzle of sesame oil. Adjust consistency with a little hot water if needed for a pourable sauce.
- Remove the cooked rice balls with a slotted spoon, drain lightly, and serve immediately, drizzled with the sweet sesame sauce.
Notes
For the sesame stuffing, ensure black sesame seeds are toasted until fragrant before grinding to intensify their nutty flavor. A food processor or mortar and pestle will achieve the fine texture needed. Chilling the prepared stuffing makes it considerably easier to portion and roll into small, uniform balls, preventing leakage during cooking. When preparing the dough, use tepid water to achieve a smooth, pliable consistency; avoid hot water, which can prematurely cook the glutinous flour. The addition of ordinary white rice flour helps manage the stickiness and contributes to a better mouthfeel. Always keep the dough covered to prevent it from drying out. When shaping, press out the dough evenly and seal the rice balls meticulously to encapsulate the filling. Boil in ample water; they are cooked when they float and expand slightly. The final sesame paste dressing adds a fragrant, sweet counterpoint to the rich filling.