Black sesame tang yuan with ginger syrup

Black sesame tang yuan with ginger syrup

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

We’ve eaten our fair share of tang yuan over the years. The most famous were from Lai’s Tang Yuan in Chengdu, an historic little shop that had been in business since the late 1880s, but now sadly bulldozed — and in Chaozhou, in Guangdong Province, we were served a bowl of five tiny dumplings, each with a different filling: sesame, peanut, and pastes of lotus, red bean and pumpkin.

Ingredients

Quantity Ingredient
320g glutinous rice flour

Black sesame filling

Quantity Ingredient
150g black sesame paste
100g soft brown sugar
110g salted peanuts, finely chopped

Ginger syrup

Quantity Ingredient
5 cm piece ginger, peeled and finely sliced
230g soft brown sugar

Method

  1. To make the black sesame filling, put the sesame paste, sugar and peanuts in a bowl and stir with a wooden spoon to combine (or use your hands to combine everything if the mixture is too stiff). Cover and refrigerate for 30 minutes, or until firm. Divide the filling into 24 portions, then roll into balls and set aside.
  2. Meanwhile, to make the ginger syrup, put 1 litre water, the ginger and sugar in a saucepan and bring to the boil over a high heat, stirring occasionally to dissolve the sugar. Reduce the heat to medium and simmer for 15 minutes, then strain. Return the syrup to the saucepan and set aside.
  3. To make the dough for the tang yuan, combine the rice flour and 200 ml water in a bowl and stir with a wooden spoon to make a soft, smooth and pliable dough — you may need to add extra water, a little at a time, to get the desired consistency.
  4. Divide the dough into two even portions. Roll the dough into two logs, each about 25 cm long. Take one log and divide it into 12 even portions. Working with one piece of dough at a time (cover the remaining portions with a damp tea towel/dish towel to prevent them from drying out) and with floured hands, roll the dough into a ball, then use your hand to flatten the ball into a 5 cm circle. Place one ball of sesame filling in the middle of each round, and fold the dough around it to completely seal in the filling. With floured hands, gently shape and roll the dough into a ball. Place on a tray lined with baking paper and cover loosely with a damp tea towel. Repeat the process to make the remaining tang yuan.
  5. Fill a large saucepan with water and bring to the boil. Add the tang yuan and cook for 3–4 minutes, or until they float to the surface, then cook for another 1–2 minutes. Remove with a slotted spoon and divide among six serving bowls. Reheat the ginger syrup in the saucepan, then ladle the syrup over the tang yuan.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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