Sesame Tangyuan (Black Sesame Glutinous Rice Balls)

Instructions

1. 1Toast black sesame seeds in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly golden (about 3–4 minutes). Cool completely.

   焙香放凉

   🔍 Look for Medium-low 3–4 分钟 · 3–4 minutes

   Visual: 芝麻均匀浅褐色，表面泛油光Seeds are uniformly light brown with visible oil sheen

   You know it's right when: 散发坚果香，芝麻轻微噼啪作响A nutty aroma rises and seeds begin to pop softly

   Use a mortar and pestle or high-speed blender for finest, smoothest paste—no grit.

2. 2Grind toasted sesame seeds with sugar into a fine, oily paste. Set aside to cool to room temperature.

   研磨成膏

   🔍 Look for 2–3 分钟 · 2–3 minutes

   Visual: 膏体顺滑油亮，勺起成团不塌Smooth, glossy paste that holds its shape when scooped

   You know it's right when: 膏体脱离杯壁，能整块聚拢Paste pulls away from blender sides and clumps cleanly

3. 3In a bowl, gradually mix warm water into glutinous rice flour until a soft, pliable dough forms. Knead gently for 1 minute until smooth and no longer crumbly.

   和面成团

   🔍 Look for 1 分钟 · 1 minute

   Visual: 面团成团，微黏但不粘手Dough is cohesive, slightly tacky but doesn’t stick to fingers

   You know it's right when: 无干粉残留，按压后缓慢回弹No dry flour remains and dough springs back when pressed

4. 4Divide dough into 12 equal portions (~25 g each). Flatten each into a disc, place 1 tsp sesame paste in center, then seal and roll into smooth balls.

   包馅搓圆

   🔍 Look for 8–10 分钟 · 8–10 minutes

   Visual: 汤圆浑圆饱满，无裂纹、无缝隙Balls are perfectly round with no cracks or seams visible

   You know it's right when: 馅料完全包裹，面皮具弹性不破Filling stays fully enclosed and dough feels elastic

5. 5Bring a large pot of water to gentle boil. Add tangyuan one at a time. Cook until they float, then simmer 2 more minutes. Remove with slotted spoon.

   煮至浮起再煮2分钟

   🔍 Look for Medium heat 共3–4 分钟 · 3–4 minutes total

   Visual: 汤圆浮起，平稳轻颤，不破裂Tangyuan rise to surface and bob steadily without breaking

   You know it's right when: 全部浮起，15秒内保持浑圆不塌All balls float and maintain round shape after 15 seconds