Enjoy a simple, nourishing recipe for Black Sesame Glutinous Rice Balls (tang yuan) served in a warm sweet ginger soup. These rice balls are made with glutinous rice flour (mochiko), a touch of tapioca or similar starch, ground black sesame, sugar, and hot water. You can make them plain or add a flavorful filling—my recommendations are black sesame paste or sweet white bean paste for a creamy, aromatic center.
Why I Love This Recipe
- Easy to make with no baking required.
- Vegan and naturally gluten-free when using glutinous rice flour.
- Rich, nutty flavor from black sesame with a pleasant sweetness.
- High in fiber and filling, making it a satisfying snack or dessert.
Ingredients for Black Sesame Glutinous Rice Balls
Gather simple pantry ingredients. You should be able to find most of these at an Asian grocery or the natural foods aisle.
- Glutinous rice flour (mochiko) – also labeled sweet rice flour. Do not substitute regular white rice flour or brown rice flour; they behave differently.
- Tapioca starch (also called tapioca flour) – arrowroot or potato starch can be used instead. Avoid cornstarch for this dough.
- Sugar – raw cane sugar or your preferred sweetener. You can substitute monk fruit or another sugar-free sweetener if desired.
- Black sesame seeds – use raw or roasted. Grind to a powder in a small blender or coffee grinder to mix into the dough.
- Hot water – to hydrate and bind the dough.
Filling Options
- Sweetened white bean paste (shiro an) – a mild, creamy filling that pairs beautifully with black sesame.
- Black sesame paste – the classic choice that gives a rich, intensely nutty flavor.
- Other possibilities: mung bean paste, chopped peanuts, sweet red bean paste, or even no filling for a simple dumpling.
Step-by-Step Guide
Prepare the Sweet Ginger Broth
Combine water, sliced ginger, and brown sugar in a pot. Bring to a boil, then simmer for 10–15 minutes to let the ginger infuse the liquid. Strain out the ginger slices and keep the broth warm or set aside to cool slightly before serving with chilled dumplings.
Prep the Filling
Roll the sweet bean paste or black sesame paste into teaspoon-sized balls. Freeze or refrigerate them briefly so they’re easy to handle when wrapping.
Make the Dough
In a large bowl, mix mochiko (glutinous rice flour), tapioca starch, sugar, and ground black sesame. Pour in hot water gradually and knead until the dough becomes smooth, pliable and no longer sticky. Depending on the flour brand, you may need to add slightly more water or a dusting more glutinous rice flour to get the right consistency. Aim for a soft, slightly elastic dough that doesn’t crack when rolled.
Shape and Fill
Pinch off small portions of dough, flatten them in your palm, and place a teaspoon of filling in the center. Gently pull the edges together and roll into a smooth ball. Repeat until all dough and filling are used. If you prefer plain tang yuan, form balls without filling; they are equally delicious.
Cook the Rice Balls
Bring a large pot of water to a rolling boil and prepare an ice bath. Drop the prepared balls into the boiling water in batches so they have room to move. They are cooked when they float to the surface, usually about 4–6 minutes. Scoop them out with a slotted spoon or sieve and briefly immerse in the ice bath to set the texture. When ready to serve, transfer to the warm sweet ginger broth or reheat briefly in hot broth.
Storage and Reheating
These rice balls are best eaten fresh for the best texture. To freeze, arrange fully cooled balls in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag. Reheat by boiling or steaming directly from frozen until heated through, then serve in your ginger broth.
Tips for Success
- Adjust dough moisture: Different brands of glutinous rice flour absorb liquid differently. Add water a little at a time until you reach a soft, non-cracking dough.
- Keep dough covered: Use a damp cloth or plastic wrap while shaping to prevent the dough from drying out.
- Don’t overfill: Use about one teaspoon of filling per dumpling to avoid leaks and ensure an easy seal.
- Work in small batches: When boiling, don’t overcrowd the pot; the rice balls need space to float and cook evenly.
Black Sesame Glutinous Rice Balls in Sweet Ginger Soup
Cook Time: 5 mins
Ingredients
Tang Yuan Dough
- 100 g mochiko (glutinous rice flour), about 2/3 cup
- 7 g tapioca, potato, or arrowroot starch (1 Tbsp)
- 12 g sugar (1 Tbsp)
- 28 g ground black sesame seeds (about 1/4 cup + 1 Tbsp)
- 90 g hot water (about 6 Tbsp)
Filling
- 12 tsp sweetened white bean paste (shiro an) or black sesame paste, divided into small balls
Sweet Ginger Broth
- 4 cups water
- 50 g sliced ginger
- 60 g brown sugar (about 4 Tbsp)
Instructions
- Prepare the sweet ginger broth: simmer water, ginger, and brown sugar for 10–15 minutes, then strain and set aside.
- Form the filling into teaspoon-sized balls and chill briefly.
- Combine dry dough ingredients, add hot water, and knead until smooth and pliable. Adjust with water or flour as needed.
- Flatten dough portions, place filling in the center, seal and roll into smooth balls. Repeat for remaining dough.
- Boil the rice balls in batches until they float, about 4–6 minutes. Transfer to an ice bath briefly to set the texture.
- Serve the rice balls in warm sweet ginger broth and enjoy.
Notes
Fillings can vary widely: mung bean paste, chopped peanuts, sweet red bean paste, or other nut-free alternatives work well. If you prefer no filling, these rice balls are delicious plain, too.
Nutrition (per rice ball, approximate)
Calories: 63 kcal • Carbohydrates: 12 g • Protein: 1 g • Fat: 1 g • Fiber: 1 g
More Ideas and Variations
You can experiment with colors and flavors by adding mashed sweet potato, pumpkin, or ube to the dough for vibrant tang yuan variations. Try serving chilled or warm depending on the filling and season. Skewering cooked rice balls as a snack, similar to Japanese dango, is another fun presentation option.