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I saw this amazing recipe from Chew Town that I was salivating. It has a lovely golden syrup flavour with coconut and zesty lemon, a nice coconut flavoured tart base, and toasty macadamias. The perfect combination.

Macadamia & Coconut Tart (adapted from Chew Town)
Makes: 10-12 serves
Preparation Time: 15 minutes
Cooking Time: 65 minutes
Passive Time: 2 hours

Ingredients
Pastry
180g Plain Flour
45g Desiccated Coconut
1/4 tsp Salt
95g Coconut Oil, Room Temperature (1/2 cup)
90 – 135 mL Cold Water

Filling
150ml Thickened Cream
1 Egg, Lightly Whisked
280g Golden Syrup (3/4 cup)
70g Fresh Breadcrumbs
75g Macadamia Meal
40ml Lemon Juice
Zest of one Lemon
140g Macadamias
Icing Sugar for Dusting

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Method
Pastry
1. Place the plain flour, desiccated coconut, and salt in a food processor. Pulse until well combined.
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2. Add the coconut oil, and then pulse until the mixture is crumbly and sand-like.

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3. Add water while the food processor is pulsing, until the dough comes together. Note: You may not need all the water.

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4.  Remove the dough from the food processor and wrap it with cling wrap, and place in the fridge for an hour to chill.

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Filling

5. In a medium sized bowl, mix the egg and thickened cream until just combined.

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6. Add in the golden syrup, macadamia meal, breadcrumbs, lemon zest and lemon juice to the mixture. Whisk until all combined and then cover with cling wrap and refrigerate.
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Pastry

7. Preheat oven to 180°C. Remove the pastry from the fridge and allow to soften for around 5 to 10 minutes.

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8.  Place cling wrap beneath and on top of the pastry and roll out the pastry until it is wide enough to line the base and sides of the tart tin.

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9. Place the pastry into the tart tin and mould the dough to fit the tin. Prick the base with a fork and then place the pastry in the fridge to chill for around 30 minutes before baking.

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10. Line the dough with baking paper and then add in ceramic baking weights (or rice) and blind bake for 20 minutes.

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11. Remove the weights and baking paper, then bake the base for an additional 5 minutes. Remove the case from the oven to cool to room temperature.

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12. Decrease the oven to 160°C. Remove the filling from the fridge and pour filling into the cooled base. Place the macadamias on top of the filling, then place in the oven and bake for around 40 minutes or until the filling is just set and the macadamias are golden. Remove from the oven and allow to cool before removing from the tart tin.

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13.  Remove the cooled tart from the tin, and dust with icing sugar before serving.

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Macadamia & Coconut Tart
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A deliciously moist macadamia, coconut and golden syrup tart.
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Macadamia & Coconut Tart
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A deliciously moist macadamia, coconut and golden syrup tart.
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Ingredients
Pastry
  • 180g Plain Flour
  • 45g Desiccated Coconut
  • 1/4tsp Salt
  • 95g Coconut OIlRoom Temperature
  • 90-135ml Cold Water
Filling
  • 150ml Thickened Cream
  • 1 eggLightly Whisked
  • 3/4cup Golden Syrup
  • 70g BreadcrumbsFresh
  • 75g Macadamia Meal
  • 40ml Lemon Juice
  • 1 Zest of Lemon
  • 140g Macadamias
  • Icing SugarDusting
Servings: Serves
Units:
Instructions
Pastry
  1. Place the plain flour, desiccated coconut, and salt in a food processor. Pulse until well combined.
  1. Add the coconut oil, and then pulse until the mixture is crumbly and sand-like.
  2. Add water while the food processor is pulsing, until the dough comes together. Note: You may not need all the water.
  3. Remove the dough from the food processor and wrap it with cling wrap, and place in the fridge for an hour to chill.
Filling
  1. In a medium sized bowl, mix the egg and thickened cream until just combined.
  2. Add in the golden syrup, macadamia meal, breadcrumbs, lemon zest and lemon juice to the mixture. Whisk until all combined and then cover with cling wrap and refrigerate.
Pastry
  1. Preheat oven to 180°C. Remove the pastry from the fridge and allow to soften for around 5 to 10 minutes.
  2. Place cling wrap beneath and on top of the pastry and roll out the pastry until it is wide enough to line the base and sides of the tart tin.
  3. Place the pastry into the tart tin and mould the dough to fit the tin. Prick the base with a fork and then place the pastry in the fridge to chill for around 30 minutes before baking.
  4. Line the dough with baking paper and then add in ceramic baking weights (or rice) and blind bake for 20 minutes.
  5. Remove the weights and baking paper, then bake the base for an additional 5 minutes. Remove the case from the oven to cool to room temperature.
  6. Decrease the oven to 160°C. Remove the filling from the fridge and pour filling into the cooled base. Place the macadamias on top of the filling, then place in the oven and bake for around 40 minutes or until the filling is just set and the macadamias are golden. Remove from the oven and allow to cool before removing from the tart tin.
  7. Remove the cooled tart from the tin, and dust with icing sugar before serving.
Recipe Notes

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  • Instead of dusting with icing sugar, drizzle golden syrup before serving for some added sweetness and golden syrup flavour.

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I love mixing Western style desserts with Asian flavours and here I found a recipe from Just One Cookbook that combines that creamy and light French Crème Brûlée with Japanese Green Tea flavour for that slightly bitter tea note. Perfect!

Green Tea Crème Brûlée (adapted from Just One Cookbook)
Ingredients
360ml Thickened Cream
360ml Full Cream Milk
1 tbsp Green Tea Powder
5 Large Egg Yolks
100g Caster Sugar, plus 1 tsp for each serving

Equipment
Kitchen Blowtorch

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Method
1. Preheat oven to 150°C.
2. In a medium saucepan, add the thickened cream, full cream milk, and sifted green tea powder and heat over medium heat. Stir the mixture often, until it’s very hot to touch but not boiling. Remove from the heat and allow to cool.

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3. Start to boil a kettle over the stove.
4. In a medium sized bowl, whisk the caster sugar and egg yolks until the mixture becomes pale in colour.

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5. Add the milk mixture a bit at a time to the egg mixture, whisking vigorously so that you avoid cooking the eggs.

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6. Once it has all been mixed together, place a sieve or a cheesecloth over a large bowl and strain the mixture.

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7. Pour the strained mixture into 6 medium sized ramekins, then place the ramekins into a deep baking tray or pan.

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8. Pour the boiling water into the baking tray or pan until the water comes up to halfway on the sides of the ramekins. Place the tray in the oven. Bake the crème brûlée for around 30 to 40 minute or until the crème brûlée is set when shaken but the middle still wobbles. Remove the ramekins from the oven and then allow to cool to room temperature before cling wrapping the ramekins and refrigerating for at least 2 hours (up to 3 days).

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9. Take out the ramekins at least 30 minutes before caramelising the sugar on top. Then add one teaspoon of the caster sugar on top and move the ramekin around so that the sugar coats the entire top of the crème brûlée and discard any excess sugar. Using a kitchen blowtorch, melt the sugar until the sugar caramelises and browns. Leave the crème brûlée ramekins for at least 5 minutes before serving.

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Green Tea Crème Brûlée
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A Japanese variation of a French classic.
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Green Tea Crème Brûlée
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A Japanese variation of a French classic.
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Ingredients
Crème Brûlée
  • 360ml Thickened Cream
  • 360ml Full Cream Milk
  • 1tbsp Green Tea Powder
  • 5 Large Egg Yolks
  • 100g Caster Sugarplus 1 tsp for each serving
Equipment
  • Kitchen Blowtorch
Servings: People
Units:
Instructions
  1. Preheat oven to 150°C.
  2. In a medium saucepan, add the thickened cream, full cream milk, and sifted green tea powder and heat over medium heat. Stir the mixture often, until it's very hot to touch but not boiling. Remove from the heat and allow to cool.
  3. Start to boil a kettle over the stove.
  4. In a medium sized bowl, whisk the caster sugar and egg yolks until the mixture becomes pale in colour.
  5. Add the milk mixture a bit at a time to the egg mixture, whisking vigorously so that you avoid cooking the eggs.
  6. Once it has all been mixed together, place a sieve or a cheesecloth over a large bowl and strain the mixture.
  7. Pour the strained mixture into 6 medium sized ramekins, then place the ramekins into a deep baking tray or pan.
  8. Pour the boiling water into the baking tray or pan until the water comes up to halfway on the sides of the ramekins. Place the tray in the oven. Bake the crème brûlée for around 30 to 40 minute or until the crème brûlée is set when shaken but the middle still wobbles. Remove the ramekins from the oven and then allow to cool to room temperature before cling wrapping the ramekins and refrigerating for at least 2 hours (up to 3 days).
  9. Take out the ramekins at least 30 minutes before caramelising the sugar on top. Then add one teaspoon of the caster sugar on top and move the ramekin around so that the sugar coats the entire top of the crème brûlée and discard any excess sugar. Using a kitchen blowtorch, melt the sugar until the sugar caramelises and browns. Leave the crème brûlée ramekins for at least 5 minutes before serving.
Recipe Notes

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An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination. Recipe adapted from Small Indulgences.

Almond Butter Cupcakes with Almond Buttercream Frosting (adapted from Small Indulgences)
Makes: 12 Cupcakes
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Passive Time: 30 minutes

Ingredients
Almond Butter Cupcakes
70g Brown Sugar
1 Egg
1 tbsp Vegetable Oil
1/4 tsp Almond Extract (Optional)
1 tbsp Baking Powder
150g Plain Flour
120ml Light Milk
70g Almond Butter

Almond Buttercream
85g Unsalted Butter, Softened
140g Almond Butter
140g Icing Sugar
1/4 tsp Almond Extract (Optional)
3 to 6 tbsp Thickened Cream (45ml to 90ml)

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Method
Almond Butter Cupcakes
1. Preheat the oven to 175°C.
2. In a stand mixer, whisk the brown sugar, egg, vegetable oil and almond extract until well combined.

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3. Sift the plain flour and baking powder in a separate bowl.

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4. Add the flour mixture, and the light milk into the other mixture. Whisk until just combined.

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5. Add the almond butter, then whisk until smooth.

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6. Line a muffin tray with cupcake baking cups. Fill the cups until halfway. Place the cupcakes into the oven and bake for 15 to 18 minutes, or until a toothpick inserted into centre of the cupcake comes out clean. Set aside to cool.

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Almond Buttercream Frosting
1. In a stand mixer, beat the butter and almond butter together until light and fluffy.

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2. Add in the almond extract, and sifted icing sugar a third at a time. Making sure the sugar is mixed well into the butter mixture before adding the next third.

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3. Add in the thickened cream, a tablespoon at a time. Depending on how thick your almond butter is, you may need to add a few more tablespoons so that it is at a pipe-able consistency.

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4. Once the cupcakes are cooled, pipe the buttercream using your preferred nozzle.

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Almond Butter Cupcakes with Almond Buttercream
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An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination.
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Almond Butter Cupcakes with Almond Buttercream
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An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination.
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Ingredients
Almond Butter Cupcakes
  • 70g Brown Sugar
  • 1 egg
  • 1tbsp Vegetable Oil
  • 1/4tsp Almond ExtractOptional
  • 1tbsp Baking Powder
  • 150g Plain Flour
  • 120ml Light Milk
  • 70g Almond Butter
Almond Buttercream Frosting
  • 85g Unsalted ButterSoftened
  • 140g Almond Butter
  • 140g Icing Sugar
  • 1/4tsp Almond ExtractOptional
  • 3tbsp Thickened Cream
Servings: Cupcakes
Units:
Instructions
Almond Butter Cupcakes
  1. Preheat the oven to 175°C.
  1. In a stand mixer, whisk the brown sugar, egg, vegetable oil and almond extract until well combined.
  2. Sift the plain flour and baking powder in a separate bowl.
  3. Add the flour mixture, and the light milk into the other mixture. Whisk until just combined.
  4. Add the almond butter, then whisk until smooth.
  5. Line a muffin tray with cupcake baking cups. Fill the cups until halfway. Place the cupcakes into the oven and bake for 15 to 18 minutes, or until a toothpick inserted into centre of the cupcake comes out clean. Set aside to cool.
Almond Buttercream Frosting
  1. In a stand mixer, beat the butter and almond butter together until light and fluffy.
  2. Add in the almond extract, and sifted icing sugar a third at a time. Making sure the sugar is mixed well into the butter mixture before adding the next third.
  3. Add in the thickened cream, a tablespoon at a time. Depending on how thick your almond butter is, you may need to add a few more tablespoons so that it is at a pipe-able consistency.
  4. Once the cupcakes are cooled, pipe the buttercream using your preferred nozzle.
Recipe Notes

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  • Almond Extract/Essence can be quite overpowering and while I did use in it my cupcakes it is definitely an acquired taste. I think it works well without it as well.
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I’ve always wanted to make Melting Moments (also known as Yo-yos) whenever I see them in cafes and bakeries. I love how it has this really light texture that just melts in your mouth and hence the name. Leading up to Christmas, I also wanted to make something Christmasy so adapting it slightly from the Gingerbread Cookies that I made previously along with making a few changes to the Lemon Melting Moments recipe from Taste.com.au, here is my twist on the traditionally Lemon flavoured Melting Moments.

Ginger & Orange Melting Moments (adapted from Taste.com.au) 
Makes: 20 Cookies
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Passive Time: 40 minutes

Ingredients
Ginger Cookies
260g Unsalted Butter, Softened
230g Plain Flour
90g Icing Sugar (Plus extra)
100g Custard Powder
1 1/8 tsp Mixed Spice
2 1/4 tsp Ground Ginger

Orange Buttercream Filling
60g Unsalted Butter, Softened
100g Icing Sugar
2 1/2 tsp Orange Zest, Finely Chopped
1 1/2 tbsp Orange Juice, Sieved
1/8 tsp Salt

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Method
Ginger Cookies
1. Preheat oven to 160°C and line 2 oven trays with baking paper.
2. Using an electric mixer, beat the butter until light and fluffy.

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3. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
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4. Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.

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5. Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.

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Orange Buttercream Filling
1. Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.

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2. Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.

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3. Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.

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Ginger & Orange Melting Moments
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A twist on the traditional Lemon Melting Moments (Yo-yos). A perfect replacement for the usual Gingerbread cookies around Christmas time, but a delicious departure from the norm all year round.
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Ginger & Orange Melting Moments
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A twist on the traditional Lemon Melting Moments (Yo-yos). A perfect replacement for the usual Gingerbread cookies around Christmas time, but a delicious departure from the norm all year round.
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Ingredients
Ginger Cookies
  • 260g Unsalted ButterSoftened
  • 230g Plain Flour
  • 90g Icing SugarPlus Extra
  • 100g Custard Powder
  • 1 1/8tsp Mixed Spice
  • 2 1/4tsp Ground Ginger
Orange Buttercream Filling
  • 60g Unsalted ButterSoftened
  • 100g Icing Sugar
  • 2 1/2tsp Orange ZestFinely Chopped
  • 1 1/2tbsp Orange JuiceSieved
  • 1/8tsp Unsalted Butter
Servings: Cookies
Units:
Instructions
Ginger Cookies
  1. Preheat oven to 160°C and line 2 oven trays with baking paper.
  1. Using an electric mixer, beat the butter until light and fluffy.
  2. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
  3. Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.
  4. Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.
Orange Buttercream Filling
  1. Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.
  2. Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.
  3. Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.
Recipe Notes

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  • The filling is quite soft so if you prefer a harder texture and don't want to chill the cookies after it has been piped on add more icing sugar.
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Want a deliciously, warm and sweet treat for the cold weather? These Chinese dumplings or Tang Yuan are perfect for a cold day. The ginger sugar syrup has a lovely subtle ginger flavour, not too overpowering and the oozy black sesame is always a winner in my book. These dumplings can be made with fillings or without, and that’s really the fun of it all. Well, apart from eating it!

Black Sesame Dumplings (Tang Yuan) (Adapted from Rasa Malaysia)
Serves: 4-6 people
Cooking Time: 45 minutes
Preparation Time: 15 minutes

Ingredients
Black Sesame Dough
230g glutinous rice flour
180ml water
1-2tsp black sesame powder (optional)

Coloured Dumplings
200g glutinous rice flour
120ml water
1/2 tbsp sugar
Colouring

Black Sesame Filling
60g black sesame seeds
45g caster sugar
45g unsalted butter

Ginger Syrup
1200ml water (reduced to 4 cups after boiling)
180g rock sugar
4 slices ginger
2 pandan leaves (tied in a knot)

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Method
Black Sesame Filling
1. Lightly toast the black sesame seeds over medium heat until it’s aromatic. Take off the heat and let it cool.

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2. Use a mini food processor to grind the black sesame seeds until it becomes a fine powder.

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3. Place the cooled ground black sesame into a saucepan and heat over low-medium heat, and add sugar and butter and stir well to form a thick paste. If it’s too dry, add more butter. Place the paste into a bowl and let cool in the fridge so it’s easier to fill the dumplings later on.

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Black Sesame Dough
4. In a big bowl, mix the glutinous rice flour with water (adding the optional black sesame powder too) until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (the bigger the balls, the easier it is to fill) Note: The coloured dumplings follow similar steps, just add the sugar when adding the water.

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5. Flatten each ball in your palm, and then spoon in the black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.

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Ginger Syrup
6.  Boil the water on medium-high heat.

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7. Add the ginger, pandan leaves and rock sugar into the water and boil for 10-15 minutes with medium heat. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar if it’s not sweet enough.
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Dumplings
8. Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into a bowl of the ginger syrup. Turn off heat and serve the black sesame dumplings immediately.

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Black Sesame Tang Yuan
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Want a deliciously, warm and sweet treat for the cold weather? These Chinese dumplings or Tang Yuan are perfect for a cold day. The ginger sugar syrup has a lovely subtle ginger flavour, not too overpowering and the oozy black sesame is always a winner in my book.
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Black Sesame Tang Yuan
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Rating: 0
You:
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Want a deliciously, warm and sweet treat for the cold weather? These Chinese dumplings or Tang Yuan are perfect for a cold day. The ginger sugar syrup has a lovely subtle ginger flavour, not too overpowering and the oozy black sesame is always a winner in my book.
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Ingredients
Black Sesame Dough
  • 230g Glutinous Rice Flour
  • 180ml Water
  • 1-2tsp Black Sesame PowderOptional
Coloured Dumplings
  • 200g Glutinous Rice Flour
  • 120ml Water
  • 1/2tbsp Sugar
  • Food ColouringOptional
Black Sesame Filling
  • 60g Black Sesame Seeds
  • 45g Caster Sugar
  • 45g Unsalted Butter
Ginger Syrup
  • 1200ml Water
  • 180g Rock Sugar
  • 4Slices Ginger
  • 2 Pandan leavesTied in a Knot
Servings: People
Units:
Instructions
Black Sesame Filling
  1. Lightly toast the black sesame seeds over medium heat until it's aromatic. Take off the heat and let it cool.
  1. Use a mini food processor to grind the black sesame seeds until it becomes a fine powder.
  2. Place the cooled ground black sesame into a saucepan and heat over low-medium heat, and add sugar and butter and stir well to form a thick paste. If it's too dry, add more butter. Place the paste into a bowl and let cool in the fridge so it's easier to fill the dumplings later on.
Black Sesame Dough
  1. In a big bowl, mix the glutinous rice flour with water (adding the optional black sesame powder too) until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (the bigger the balls, the easier it is to fill) Note: The coloured dumplings follow similar steps, just add the sugar when adding the water.
  2. Flatten each ball in your palm, and then spoon in the black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.
Ginger Syrup
  1. Boil the water on medium-high heat.
  2. Add the ginger, pandan leaves and rock sugar into the water and boil for 10-15 minutes with medium heat. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar if it's not sweet enough.
Dumplings
  1. Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into a bowl of the ginger syrup. Turn off heat and serve the black sesame dumplings immediately.
Recipe Notes

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  • Lard can be substituted for butter if you so prefer, or margarine for a less buttery taste.
  • Try adding less filling first to see if you can close the balls properly, as they might leak if they are not closed properly during cooking.
  • Boil the dumplings in a separate pot to the ginger syrup as the flour from the dumplings may make your syrup cloudy or in the off chance the black sesame bursts out of the dough.
  • Filling-less dumplings uses the same method as the filling dumplings, just adding a bit of sugar for sweetness.
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