---
title: Tangyuan with Black Sesame (Glutinous Rice Balls)
servings: 4
prep time: 30 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/tangyuan-black-sesame
---

Gather @black sesame seed{80%g}.

Grind the toasted sesame seeds with the @sugar{60%g} to a coarse powder, then work in the soft @butter{40%g} to a thick paste. Chill 15 minutes and roll into 16 small balls. ~{15%minutes}

Knead the @glutinous rice flour{200%g} with the warm @water{160%ml} into a smooth dough the texture of an earlobe — soft but not sticky.

Divide the dough into 16 pieces. Flatten each into a cup, tuck a sesame ball inside, pinch shut and roll between your palms until seamless.

Simmer the @ginger{20%g} and @brown sugar{3%tbsp} in 800 ml of water for 10 minutes to make a light syrup. ~{10%minutes}

Boil the tangyuan in a separate pot of water; when they float, give them 2 more minutes. ~{2%minutes}

Lift them into bowls, ladle over the warm ginger syrup, and warn everyone the centers are hot.