Black Sesame Tangyuan
I think if you follow the recipe. This is a fail-proof Tangyuan! I previously posted a recipe for Tangyuan with many flavors. Recently, in the backend of my public account, some people left messages. They asked me to post a detailed recipe for black sesame Tangyuan. Actually. Although I have made many flavors of Tangyuan. My child only likes this one. Of course. She also dislikes store-bought ones. ( ´▽｀) I couldn't find water-milled glutinous rice flour. I used glutinous rice flour ground by a friend from their countryside! The texture isn't as good as water-milled, but it's still tasty...! The ingredients in the recipe. According to the size I make. Are just enough for 29-30 pieces! Thin skin and generous filling. If you prefer thicker skin. You can reduce the filling amount! Tangyuan is high in calories.. And hard to digest.. Especially for the elderly or kids. Don't eat too many at once..!
Ingredients
Steps
It’s best to use freshly rendered lard. It’s more fragrant.. Slice the pork fat. Put it into a pot. Add half a small bowl of water. Simmer slowly to extract oil.. As shown, once some oil is extracted. You can scoop it out as you go. Otherwise, for those without much experience. You might over-render, resulting in yellow oil... You can cover the pot while rendering the oil. To avoid being splattered and burned by the oil.
Toast the black sesame seeds, then grind them finely.. Mix with sugar. Stir evenly. I happen to have some ready-made sesame powder. You can also buy ready-made sesame powder directly.
Pour in the lard (solid works too). Mix well and refrigerate for a while.
After refrigerating. Shape into balls around 12 grams each. It’s easier with gloves. I can’t find my box of gloves anywhere. Maybe my mom threw them away.凸^-^凸
Once all the balls are ready. If you’re inexperienced. You can freeze them. It makes wrapping later much easier. Yeah. That’s for clumsy hands! (˶‾᷄ ⁻̫ ‾᷅˵)
Add glutinous rice flour into a container..
While stirring with chopsticks. Gradually add warm water. The water temperature should feel just hot to the touch. Adjust the water amount based on your glutinous rice flour. Mine isn’t water-milled. The water absorption might differ a bit!
Once it forms a crumbly texture. Use your hand to knead it into a dough. The dough should be a bit firm. Not too soft...
Take a portion of the dough.. Roll into a ball and press flat... Roughly about one-half the size of the whole dough.
Boil water in a pot. When the water is hot. Add the dough piece and cook until it floats. Fully cooked..
Take it out and put it into the main dough. Knead until fully mixed. At first, it will stick to your hands. But keep kneading; it will turn smooth and non-sticky. If your initial dough was firm enough. Adding the cooked dough will make the perfect consistency. If the initial dough was already soft. It will stay sticky and unmanageable. The only remedy is to add more glutinous rice flour.
After kneading into a dough.. You can knead it further on the countertop.
Keep kneading into a smooth. Stretchy dough!
Roll the dough into a long strip. Divide into 17-gram portions. Cover them with plastic wrap or keep them in a sealed bag! Take out one at a time to work with.
Take a portion of dough. Roll it into a ball..
Shape it into a bowl using your hand.
Add the sesame filling.
Seal it using your fingers, pinching the opening shut. Roll back into a ball.. Your Tangyuan is ready.. Of course. If you can’t make it perfectly round. I won’t mind either! ( ´▽｀)
Roll it in a bit of glutinous rice flour. To stop it from sticking...!
When sealing. You can make the edges slightly thicker..
Pinch it tight.. You can also shape the dough into a little tail at the edge. This wrapping method.. Is also super cute and adorable.
After wrapping them all. Roll in a layer of glutinous rice flour. Store in an airtight container. Freeze for future use.
Boil water in a pot.
Once the water boils. Add the Tangyuan..
Cook until they float. If the Tangyuan are large. Sprinkle some cold water. Once it boils again, remove them. For regular-sized Tangyuan. No need for cold water. Just remove them directly.
This is with 17g skin and 12g filling. The skin is very thin.. Like me...(˶‾᷄ ⁻̫ ‾᷅˵)
This is with 17g skin and 10.5g filling. The skin is a bit thicker. Like you....(^_^)v