If you’re looking for a comforting, warm dessert, you’ll love Black Sesame Glutinous Rice Balls in Coconut Ginger Soup (also called Tang Yuan in Chinese).
These chewy rice balls are filled with a nutty, sweet black sesame paste and served in a fragrant coconut ginger soup that’s perfect for a cozy treat or a festive celebration.
Typically the soup is made without coconut milk but I love to add this ingredient because it adds much more depth!
Watch the Video Tutorial Below!
Why These Are Perfect for Lunar New Year
Glutinous rice balls, or tang yuan, are a traditional dessert enjoyed during Lunar New Year as they symbolize family togetherness and unity. Their round shape represents wholeness and harmony, making them a meaningful addition to the celebrations.
Sharing these rice balls with loved ones is a perfect way to celebrate the holiday and honor tradition!
What Are Black Sesame Glutinous Rice Balls?
This traditional Asian dessert features glutinous rice balls (also called tang yuan) stuffed with a rich black sesame paste. The black sesame filling is nutty and aromatic, while the glutinous rice balls have a soft, chewy texture.
Paired with a creamy coconut ginger soup, this dish is a harmonious blend of flavors and textures.
Why You’ll Love This Recipe
- Rich and Nutty Flavor: The toasted black sesame filling adds a deep, nutty sweetness that’s incredibly satisfying.
- Creamy Coconut Soup: The coconut milk and ginger-infused broth are warm, fragrant, and perfectly sweetened.
- Chewy Texture: The glutinous rice balls are soft and chewy, a texture that pairs beautifully with the smooth filling and creamy soup.
- Easy to Make Ahead: You can prepare and freeze the rice balls in advance, making it a convenient dessert option.
- Perfect for Special Occasions: A festive dessert that’s great for celebrations like Lunar New Year or a cozy family treat.
Ingredients
For the Black Sesame Paste
- Black Sesame Seeds: Toasted for a nutty, aromatic flavor.
- Sugar: Sweetens the black sesame filling.
- Unsalted Butter or Coconut Oil: Binds the filling while adding richness.
- Water: Helps achieve a smooth paste texture.
For the Dough
- Glutinous Rice Flour: The key to creating soft and chewy rice balls.
- Warm Water: Hydrates the flour and forms the dough.
For the Coconut Ginger Soup
- Water: Forms the base of the soup.
- Coconut Milk: Adds creaminess and a subtle coconut flavor.
- Granulated Sugar: Sweetens the soup to balance the richness of the coconut milk.
- Fresh Ginger: Infuses the soup with a warm, spicy aroma.
- Pandan Leaf (Optional): Adds a subtle floral fragrance to the broth.
Garnish
- Black Sesame Seeds: For a final nutty touch and visual appeal.
How to Make Black Sesame Glutinous Rice Balls in Coconut Ginger Soup
Step 1: Make the Black Sesame Paste
Toast black sesame seeds in a dry skillet over medium heat for 3-4 minutes until fragrant. Let them cool, then grind into a fine powder using a food processor.
Mix the sesame powder with sugar, melted butter (or coconut oil), and water until smooth. Chill for 15-20 minutes, then roll into small balls (¾ - 1 teaspoon each) and freeze for 30 minutes.
Step 2: Make the Dough
Combine glutinous rice flour with warm water, adding the water gradually until a dough forms. Knead for 5 minutes until smooth and pliable. Cover with a damp towel to prevent drying.
Step 3: Assemble the Rice Balls
Pinch off small pieces of dough (about 15g each) and flatten into discs. Place a ball of sesame filling in the center, wrap the dough around it, and seal the edges tightly. Roll into smooth balls and set aside.
Step 4: Prepare the Coconut Ginger Soup
In a medium pot, combine water, coconut milk, sugar, ginger slices, and pandan leaf (if using).
Bring to a boil, then simmer for 10 minutes to infuse the flavors.
Step 5: Cook the Rice Balls
Bring a separate pot of water to a boil. Add the rice balls and cook until they float to the surface, about 3-4 minutes.
Step 6: Serve
Transfer the cooked rice balls to bowls and ladle the coconut ginger soup over them.
Garnish with black sesame seeds and serve warm.
Storage
Store leftover rice balls and soup separately in airtight containers in the fridge for up to 2 days.
Reheat gently before serving.
Tips
- Freeze the Filling: Freezing the sesame paste makes it easier to handle and prevents it from leaking during assembly.
- Seal the Dough Well: Ensure the dough completely encases the filling to avoid leaks while cooking.
- Use Fresh Ingredients: Fresh ginger and pandan leaf enhance the fragrance and flavor of the soup.
Ingredients
For the Black Sesame Paste
- ¼ cup black sesame seeds
- 1.5 tablespoon 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
For the Coconut Ginger Soup
- 1 cup water
- 1 cup coconut milk
- 3 tablespoon granulated sugar
- 25g fresh ginger, sliced thick
- 1 pandan leaf (optional)
- Black sesame seeds (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.
- 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.
- 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.
- 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.
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