Growing up, one of my favorite desserts has to be this black sesame glutinous rice ball dessert, especially when it’s swimming in a lightly sweet coconut ginger soup.
This version of tang yuan feels cozy, nostalgic, and just a little indulgent, with a nutty black sesame center that melts into the soft, chewy rice dough. It's so good, you have to try it for yourself!
Jump to:
- What Is Black Sesame Glutinous Rice Ball (Tang Yuan)?
- Why You’ll Love This Recipe
- Equipment You’ll Need
- Ingredients for Black Sesame Glutinous Rice Balls
- Customizations
- How to Make Black Sesame Glutinous Rice Ball
- Storage
- Tips to Make the Perfect Black Sesame Glutinous Rice Balls
- Frequently Asked Questions (FAQs)
- Related Recipes You’ll Love
- Black Sesame Glutinous Rice Balls (Tang Yuan)
What Is Black Sesame Glutinous Rice Ball (Tang Yuan)?
Black sesame glutinous rice balls, also known as tang yuan, are a traditional East Asian dessert made from glutinous rice flour dough wrapped around a sweet filling.
The black sesame version is especially loved for its rich, toasty flavor and slightly bitter-sweet depth, which pairs beautifully with lightly sweet soups like coconut ginger broth.
This is great for any occasion but especially popular during Lunar New Year as tang yuan symbolizes family unity and togetherness.
Why You’ll Love This Recipe
- Warm and comforting: Perfect for chilly evenings or when you want a cozy dessert.
- Rich but balanced: The nutty black sesame filling pairs so well with creamy coconut milk and fresh ginger.
- Naturally gluten-free: Made with glutinous rice flour, no wheat involved.
Equipment You’ll Need
- Food processor or spice grinder
- Mixing bowls
- Medium pot
Ingredients for Black Sesame Glutinous Rice Balls
Black Sesame Paste
- Black sesame seeds: Toasted and ground for a deep, nutty filling
- Sugar
- Unsalted butter or coconut oil: Adds richness and helps bind the paste
- Water: Brings the paste together into a smooth texture
For the Dough
- Glutinous rice flour: Creates the signature chewy texture
- Warm water: Hydrates the dough and makes it pliable
Sweet Coconut Ginger Soup
- Water: Forms the base of the soup
- Coconut milk: Adds creaminess and gentle sweetness
- Granulated sugar
- Fresh ginger: Infuses warmth and subtle spice
- Pandan leaf (optional): Adds a soft, floral aroma
- Black sesame seeds: For garnish and extra nuttiness
Customizations
- Dairy-free filling: Use coconut oil instead of butter for a fully dairy-free dessert.
- Classic version: Swap the coconut ginger soup for a simple ginger sugar syrup.
- Less sweet: Reduce the sugar slightly in both the filling and the soup for a more subtle sweetness.
How to Make Black Sesame Glutinous Rice Ball
Prepare the Black Sesame Filling
Toast the black sesame seeds in a dry skillet over medium heat for 3–4 minutes until fragrant. Let them cool completely, then grind into a fine powder.
Mix with sugar, melted butter or coconut oil, and water until smooth. Chill for 15–20 minutes, roll into small balls, and freeze for 30 minutes to make wrapping easier.
Make the Dough and Assemble
Mix glutinous rice flour with warm water, adding gradually, until a smooth dough forms. Knead for about 5 minutes until soft and pliable, then cover with a damp towel.
Pinch off small portions, flatten into discs, place a frozen sesame ball in the center, and gently seal and roll into smooth balls.
Cook the Soup and Black Sesame Glutinous Rice Balls
Simmer water, coconut milk, sugar, ginger slices, and pandan leaf for 10 minutes to infuse flavor.
In a separate pot, boil water and cook the glutinous rice balls until they float, about 3–4 minutes. Transfer to bowls and ladle the hot coconut ginger soup over the top.
Storage
These black sesame glutinous rice balls are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently on the stove with extra soup to prevent them from drying out.
Tips to Make the Perfect Black Sesame Glutinous Rice Balls
- Freeze the filling: Firm filling is much easier to wrap without leaking!
- Keep dough covered: Glutinous rice dough dries out quickly if exposed.
- Low simmer soup: Gentle heat keeps the coconut milk smooth and creamy.
Frequently Asked Questions (FAQs)
Can I make the black sesame glutinous rice balls ahead of time?
Yes, you can freeze the assembled uncooked rice balls for up to one month. Cook them straight from frozen.
Is glutinous rice flour the same as regular rice flour?
No, glutinous rice flour is made from sticky rice and gives tang yuan their chewy texture.
Why did my rice balls crack?
Cracks usually mean the dough is too dry. Add a little more warm water and knead again.
Related Recipes You’ll Love
Black Sesame Glutinous Rice Balls (Tang Yuan)
Equipment
Ingredients
Black Sesame Paste
- ¼ cup Black sesame seeds
- 1.5 tablespoon granulated sugar
- 1.5 tablespoon unsalted butter or coconut oil, melted
- 1 tablespoon water
For the Dough
- 1 cup glutinous rice flour + more for dusting
- ½ cup warm water
Sweet Coconut Ginger Soup
- 1 cup water
- 1 cup coconut milk
- ¼ cup granulated sugar
- 1.5 inch ginger sliced thick
- 1 pandan leaf optional
- Black sesame seeds for garnish
Instructions
- Toast the black sesame seeds in a dry skillet over medium heat for 3-4 minutes until fragrant. Let them cool. Grind the toasted sesame seeds into a fine powder using a food processor or spice grinder. Mix the sesame powder with sugar, melted butter (or coconut oil), and water until it forms a smooth paste. Chill the paste in the fridge for 15-20 minutes, then roll it into small balls (about ¾ -1 teaspoon each). Freeze the balls for 30 mins for easier handling during assembly.¼ cup Black sesame seeds, 1.5 Tbsp granulated sugar, 1.5 Tbsp unsalted butter, 1 Tbsp water
- In a mixing bowl, combine glutinous rice flour with warm water, adding the water gradually. Mix until a dough forms. Knead the dough for 5 minutes until smooth and pliable. Cover with a damp towel to prevent drying. Pinch off a small piece of dough (about 15g each) and flatten it into a disc. Place a ball of black sesame filling in the center, then carefully wrap the dough around it, sealing the edges. Roll into a smooth ball. Repeat with the remaining dough and filling.1 cup glutinous rice flour, ½ cup warm water
- In a medium pot, bring water, coconut milk, sugar, ginger slices, and pandan leaf (if using) to a boil. Simmer for 10 minutes to infuse the flavors.1 cup water, 1 cup coconut milk, ¼ cup granulated sugar, 1.5 inch ginger, 1 pandan leaf
- Bring a separate pot of water to a boil. Add the glutinous rice balls and cook until they float to the surface, about 3-4 minutes.
- Transfer the cooked rice balls to a bowl and ladle in the coconut ginger soup. Garnish with black sesame seeds.Black sesame seeds
Michelle says
I made this yesterday for my friends, it was delicious! I’ll definitely make it again and again. One adjustment I made: I tripled the recipe to serve seven of us, and I reduced the sugar by half for the coconut milk broth. I think if I followed what the 3x recipe stated for sugar it would have been too sweet. And I needed the dessert to be “not too sweet” ◡̈ I also had a lot of dough leftover so maybe I would reduce the ingredients on the dough if I were to triple the recipe again! Thank you for sharing this!
Herman Chan says
So glad you liked this one!