Black Sesame Tang Yuan | v + gf
Black Sesame Tang Yuan is nutty, sweet and soft. Served in a comforting sweet ginger soup to warm up your soul. Vegan and gluten-free.
Ingredients
Sweet ginger soup
- 4 cups water
- 3 stalks pandan
- 40 g young ginger
- 45 g granulated sugar more or less to taste
Black sesame paste
- 40 g black sesame powder
- 10 g granulated sugar
- 30 ml coconut oil
Tang yuan
- 120 g glutinous rice flour
- 120 ml warm water
Instructions
Cook sweet ginger soup
- Knot each pandan leaf to get three knots. In a small pot, add in all the ingredients for the soup. Bring to a boil and let simmer for 20-30 minutes.
Make tang yuan
- In a small bowl, mix together black sesame powder, sugar and coconut oil until you get a thick paste. Freeze for 10 minutes.
- Divide the black sesame paste into 1 tsp balls and refrigerate until ready to assemble.
- In a small bowl, mix together glutinous rice flour and water until a soft malleable dough forms. Divide the dough into 20g each. Cover with a damp cloth to prevent the dough from drying out.
- Using your thumb, create a hole in the middle and place a ball of black sesame paste in. Pinch the dough around the sides to seal.
Cook tang yuan
- Bring a small pot of water to a rolling boil. Place the black sesame tang yuan in and cook for 5 minutes or until the ball starts to float.
- Place the tang yuan in a small serving bowl and immediately pour the sweet ginger soup over to prevent them from sticking to one another. Serve warm.
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