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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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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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I purchased a Mochi recipe book a few years back and finally got around to trialling one of them. The recipe book is called Mochi, Fresh Handmade Mochi by Fiona Fong and has quite a number of interesting Mochi recipes. This recipe caught my eye because it was one of the simpler recipes and I the ingredients were easily obtainable, plus I do like Soya Bean milk. Win-win!

Soya Bean Mochi (adapted from Mochi by Fiona Fong)

Makes: ~8
Cooking Time: 30 minutes
Preparation Time: 20 minutes
Passive Time: 150 minutes (Cooling Time)

Ingredients
Assembly
Japanese cornstarch, dusting
50ml Whipping cream, whipped

Tofu Dough
15g plain flour
30g glutinous rice flour
30g caster sugar
135g soya bean milk (unsweetened)
2 tbsp butter/shortening
2 tbsp condensed milk

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Soya Bean Cheese Filling
50g soya bean milk (unsweetened)
50g cream cheese
40g caster sugar
1 egg yolk
100g whipping cream, whipped
4g gelatine powder
20g icy water

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Method
Tofu Dough
1. Mix all ingredients in a mixing bowl well. Pour in a container and place in a steamer to steam for 5-10 minutes over high heat until solid.

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2. Take out the dough and let cool. Then transfer it to the fridge to chill for 1-2 hours.

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3. Knead to smooth and elastic dough

Tofu Cheese Filling
1. Place cream cheese in room temperature to soften. Whip the soft cheese and caster sugar with a whisk to stir well. Add in soya bean milk and egg yolk to mix until smooth and combined.

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2. Mix gelatine powder and icy water in a bowl and combine. Sit in a hot water bath (double boil) and stir until gelatine dissolved.

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3. Fold in the whipped cream and gelatine solution in the cheese mixture. Place in fridge to chill for 20-25 minutes.

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Assembly
1. Roll 30g of the dough with a rolling pin. Place in dusted cornstarch in an ice cream scoop.

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2. Put 5g of the filling, whipped cream and 20g of the filling inside the dough. Seal the opening

3. Place the opening at the bottom. Transfer to fridge to chill for 20-30 minutes. Take out the mochi 5-10 minutes before serving to soften again (if preferred)

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Soya Bean Mochi
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Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Soya Bean Mochi
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Ingredients
Tofu Dough
  • 15g Plain FlourSifted
  • 30g Glutinous Rice FlourSifted
  • 30g Caster Sugar
  • 135g Soya Bean MilkUnsweetened
  • 2tbsp Butter
  • 2tbsp Condensed Milk
Soya Bean Cheese Filling
  • 50g Soya Bean MilkUnsweetened
  • 50g Cream CheeseSoftened
  • 40g Caster Sugar
  • 1 Egg Yolk
  • 100g Whipping CreamWhipped
  • 4g Gelatine Powder
  • 20g WaterCold
Assembly
  • 1/4cup CornstarchDusting
  • 50ml Whipping CreamWhipped
Servings: Pieces
Units:
Instructions
Tofu Dough
  1. Mix all ingredients in a mixing bowl well. Pour in a container and place in a steamer to steam for 5-10 minutes over high heat until solid.
  1. Take out the dough and let cool. Then transfer it to the fridge to chill for 1-2 hours.
  2. Knead to smooth and elastic dough
Tofu Cheese Filling
  1. Place cream cheese in room temperature to soften. Whip the soft cheese and caster sugar with a whisk to stir well. Add in soya bean milk and egg yolk to mix until smooth and combined.
  2. Mix gelatine powder and icy water in a bowl and combine. Sit in a hot water bath (double boil) and stir until gelatine dissolved.
  3. Fold in the whipped cream and gelatine solution in the cheese mixture. Place in fridge to chill for 20-25 minutes.
Assembly
  1. Roll 30g of the dough with a rolling pin. Place in dusted cornstarch in an ice cream scoop, or place the dough on the palm of your hand and cup the dough.
  2. Put 5g of the filling, whipped cream and 20g of the filling inside the dough. Pinch carefully to seal.
  3. Place the opening at the bottom. Transfer to fridge to chill for 20-30 minutes. Take out the mochi 5-10 minutes before serving to soften again (if preferred)
Recipe Notes

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  • Make the filling ahead of time to avoid waiting for the Mochi dough
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