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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Put 80g roasted black sesame seeds, 30g pecans or other nuts, and 80g sugar into a blender, grind until as fine as possible, and pour into a large bowl.
Watch out
The sesame seeds and nuts must be ground finely, otherwise the filling will have a coarse texture and fail to achieve a smooth molten effect.
Add 60g melted unsalted butter and 30g water to the ground black sesame powder, mix well until it becomes a thin, fluid syrupy texture.
Watch out
Water must be added properly and mixed thoroughly, otherwise the sugar will not dissolve completely, leaving a grainy texture and poor flow.
Pour the mixed sesame filling into a ziplock bag and place it in the freezer to freeze into shape.
Watch out
Flatten the bag before putting it in the freezer, otherwise uneven thickness after freezing will affect the size of subsequent pieces.
Put 250g glutinous rice flour in a large bowl, add 140g boiling water while stirring, then slowly add 70g room temperature water to adjust, and knead into a smooth, stretchy dough.
Watch out
Room temperature water must be added gradually, to avoid making the dough too wet and soggy to shape.
Put the kneaded glutinous rice dough into a bowl, cover with a plate, and let it rest for half an hour.
Watch out
Must be covered with a plate to prevent the surface from drying out and forming a crust, otherwise it will easily crack during wrapping.
Take out the frozen sesame filling, shape it neatly with hands, cut it horizontally and vertically into evenly sized small cubes with a knife, then roll them into small round balls, and put them back into the freezer to harden.
Watch out
The knife must be sharp when cutting cubes, and they must be refrozen to harden after rounding, otherwise they will soften and deform during wrapping.
Take out the rested glutinous rice dough, divide into three parts, wrap two parts with plastic wrap, roll the remaining part into a long strip, and cut into evenly sized small cylindrical pieces with a knife.
Watch out
Unused dough must be wrapped in plastic wrap, otherwise prolonged exposure to air will cause it to dry out and crack.
Take a piece of glutinous rice dough, press into a small bowl shape with thumbs and pinch evenly, put in a frozen sesame filling ball, seal and pinch tightly, roll with hands into a snow-white round tang yuan, and repeat for all.
Watch out
Fingers should not touch black sesame when wrapping, otherwise the surface of the tang yuan will become gray and dirty.
Bring 800g of boiling water to a boil in a pot, add the wrapped tang yuan, and cook until they float, indicating they are done.
local_fire_departmentHigh heat to boil, about 5 minutesWatch out
The water must be boiling vigorously when adding tang yuan, otherwise they will stick to the bottom and break.
In a bowl, mix 22g arrowroot starch and 125g water into a starch slurry, pour into the pot with tang yuan, stir while heating until thickened, bring to a boil, add 2 tablespoons fermented glutinous rice and 2 tablespoons sweetened osmanthus sauce, mix well, turn off heat, and serve in a bowl.
local_fire_departmentMedium-low heat until boiling, about 3 minutesWatch out
Stir while pouring the starch slurry, otherwise the starch will clump and sink to the bottom.
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