Sesame Lava Tangyuan
These black sesame tangyuan feature a rich, oozing flowing-sand filling, with a sweet, soft and glutinous texture.
Ingredients
glutinous rice flour
150 g
fine sugar (50g for dough, 60g for filling)
110 g
white oil (50g for dough, 10g for filling)
60 g
cooked wheat starch dough (see page 9 for method)
70 g
water
115 ml
black sesame powder
80 g
peanut butter
20 g
lard
80 g
peanut powder (for serving)
to taste
Instructions
1
Make the dough
Add glutinous rice flour, fine sugar (50g), and white oil (50g) to a bowl and stir until well combined.
2
Add the wheat starch dough
Let the freshly made cooked wheat starch dough cool for 3 minutes, then add it to the glutinous rice flour. Gradually pour in water and mix, then divide into 22 small dough balls.
3
Make the filling
Combine black sesame powder, fine sugar (60g), peanut butter, lard, and white oil (10g) until smooth to make the filling. Place in the freezer for 3 hours, then remove.
4
Scoop filling balls
Prepare a bowl of hot water, soak the ice cream scoop for 3 seconds, then scoop 22 round balls of the black sesame filling and immediately place them back in the freezer.
5
Wrap the tangyuan
Roll each small dough ball into a sphere, flatten it in your palm, place the black sesame filling in the center, wrap it around the filling, then roll it smooth and dip in water.
6
Storage
If not cooking immediately, coat the wrapped tangyuan with a little raw glutinous rice flour, freeze for 20 minutes, then wrap tightly in plastic wrap for storage.
7
Cook the tangyuan
Bring a pot of water to a rolling boil over high heat, add the tangyuan, then reduce to low heat and cook for 6 minutes. Remove and serve with peanut powder (you can mix in a little fine sugar for extra flavor).
