I’m really fond of glutinous rice related food, so it is no surprise that one of my favorite desserts is Tan Yuang, or sweet glutinous rice balls with mung bean filling. However, I’m actually more in love with the glutinous rice skin, so usually what I do is making no filling Tang Yuan, which means only the glutinous rice ball in sweet soup.
One time when I was making this no filling Tang Yuan in Bristol, I saw my flatmate’s package of ground black sesame, and that gave me the idea of mixing them with some coconut milk to make the filling for goes so well with the stickiness of the dough, and I ended up loving it! I stumbled upon some Chinese blog food later on and found out that this dish does exist, although they use difference ingredients to make the ground sesame stick together.
In this recipe I will use the black sesame filling. At the end of the post I will also introduce the recipe for the traditional mung bean filling 😉
Công thức tiếng Việt: Chè trôi nước nhân mè đen
* Ingredients: (enough for 10 balls)
A. For the dough
- 70g glutinous rice flour
- 100ml warm water
B. Black sesame filling
- 35g ground sesame
- 2 tablespoons coconut milk
- A pinch of salt
- 1 tablespoon corn starch
C. Sweet soup
- 150g palm sugar
- 200ml water
- Ginger (to taste)
1. Put the flour in a mixing bowl, start adding the warm water little by little, kneading with your hand until it forms a smooth ball. Cover the bowl with cling film and let it rest for 15 minutes.
2. While waiting for the dough to rest, mix the ground sesame with salt, coconut milk and corn starch. Divide the filling into 10 equal parts and form them into balls. Put them in the fridge for about 5 minutes to harden, it will be easier for when we’re forming the Tang Yuan.
3. Take the dough and give it a few more kneads, if you feel that the dough is too dry and is falling apart, add a few teaspoon of water. If it’s too sticky, dust it with more flour.
4. Divide the dough into 10 equal parts. Take one part and roll it into a circle, then flatten it, don’t make it too thin though. Put one filling ball in the flatten dough, fold the edges upward and press them together. Then use your palm to gently roll and make the dough a smooth, round ball.
If you have left over dough, just roll them into circle and make non-filling balls like I did :p
5. In a medium saucepan, boil enough water that will completely cover the Tang Yuan balls. When the water reaches a boil, turn the heat down to medium. Drop the Tang Yuan I, use a wooden spoon to gently stir so that the balls don’t stick together.
6. When the Tang Yuan balls start to float, leave them for another 3 minutes then use a slotted spoon to take them out and transfer them to a bowl of cold water. When the balls sink to the bottom transfer them to another bowl.
7. Peel and crush the ginger, boil it along with the palm sugar and water. When the sugar is completely dissolved and the mixture reaches a boil, drop the Tang Yuan balls in and wait until they float. Let them boil for another 2 minutes and serve.
This dessert is best served hot. The nutty taste of the sesame filling, the stickiness of the glutinous rice flour skin, along with the warm sweet soup with ginger is just perfect for this cold weather.
Here’s the recipe for the traditional yellow mung bean filling. This is enough for 8 balls, with the same amount of dough used above.
* Yellow mung bean filling
- 50g yellow mung bean
- 1 tablespoon sugar
- 1 tablespoon oil
- 1 tablespoon fried shallot (you can omit this ingredient, but it does give the filling a very interesting taste :D)
Steam the mung bean until soft. Grind them and mix with sugar, oil and shallot. Form them into 8 equal balls. Do the rest like you did with the black sesame filling.
Hope you will have a very nice pot of Tang Yuan ^^