pumpkin black sesame glutinous rice balls

How to Make Pumpkin Black Sesame Tangyuan

Tangyuan, sweet glutinous rice balls, are a beloved Chinese dessert. This recipe combines the earthy sweetness of pumpkin with the nutty richness of black sesame for a cozy, flavorful treat.

Ingredients:

For the dough: 200g pumpkin (steamed and mashed), 250g glutinous rice flour, 2 tbsp sugar.

For the filling: 100g black sesame seeds (ground), 50g sugar, 1 tbsp melted butter.

Extra flour for dusting.

Steps:

1. Prepare the filling: Mix ground black sesame, sugar, and melted butter. Roll into small balls (about 1 tsp each) and freeze for 15 minutes to firm up.

2. Make the dough: Combine mashed pumpkin, glutinous rice flour, and sugar. Knead into a smooth dough (add a little water if too dry). Divide into 12-15 portions.

3. Assemble tangyuan: Flatten each dough portion, wrap a frozen filling ball inside, and seal tightly. Roll into smooth balls.

4. Cook: Bring a pot of water to a boil. Add tangyuan and cook until they float (about 5-7 minutes). Stir gently to prevent sticking.

5. Serve: Remove with a slotted spoon. Enjoy warm in ginger syrup or plain.

These tangyuan offer a delightful contrast between the soft, pumpkin-infused dough and the aromatic black sesame center—perfect for chilly days or festive celebrations!