Black Sesame Glutinous Rice Ball (Tang Yuan )

 

Easy Black Sesame Glutinous Rice Balls (Street-Style) Recipe: A Chewy and Sweet Asian Treat

Craving an authentic Asian street food dessert that's chewy, nutty, and irresistibly sweet? These black sesame glutinous rice balls, also known as tang yuan or black sesame mochi balls, are the perfect homemade delight! Made from glutinous rice flour for that signature sticky texture and filled with a rich, buttery black sesame paste, this street-style version captures the essence of night market snacks from China, Taiwan, and beyond. Ready in under 45 minutes (including steaming), they're ideal for Lunar New Year celebrations, cozy snacks, or a unique dessert. Whether you're searching for an easy black sesame glutinous rice balls recipe, a street-style tang yuan with sesame filling, or a gluten-free Asian rice ball treat, this beginner-friendly guide uses simple ingredients for gooey, flavorful results every time.

Black sesame tang yuan is a festival favorite, symbolizing family reunion, and this street-style twist often features a coated or soup-served variation for on-the-go enjoyment. Let's roll some balls!

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Black Sesame Glutinous Rice Ball (Tang Yuan) 黑芝麻湯圓

What Are Black Sesame Glutinous Rice Balls (Street-Style)?

Black sesame glutinous rice balls are a traditional Asian dessert made from glutinous rice flour dough wrapped around a sweet black sesame filling, steamed or boiled until chewy and soft. The "street-style" refers to casual, portable versions sold by vendors, often dusted with kinako (roasted soybean flour) or served in a light syrup for easy eating. Popular during Chinese New Year (as tang yuan) or as everyday snacks in Taiwan and Korea, these balls symbolize completeness and good fortune. Unlike regular rice balls, the glutinous flour creates a mochi-like chew, while the black sesame filling provides a nutty, slightly bitter contrast to the sweetness. They're naturally gluten-free, vegan-adaptable, and lower in calories than fried desserts—around 100-150 per ball. This recipe focuses on a filled, steamed style with optional coatings for that authentic street vibe.

Ingredients for Black Sesame Glutinous Rice Balls (Street-Style)

This recipe makes about 12-16 balls (serves 4) and uses basic Asian pantry items—many versions include peanuts or coconut for added texture in the filling.

For the Filling:

• 1/2 cup (75g) black sesame seeds, toasted
• 1/4 cup (50g) sugar (white or brown for depth)
• 2-3 tbsp unsalted butter or coconut oil (softened for vegan)
• Optional: 2 tbsp chopped peanuts or walnuts for crunch

For the Dough:

• 1 cup (150g) glutinous rice flour
• 1/4 cup (50g) sugar
• 3/4 cup (180ml) warm water (adjust for consistency)
• Optional: 1/2 tsp vanilla extract for aroma

For Coating or Serving (Street-Style):

• 1/4 cup roasted soybean flour (kinako) or coconut flakes for dusting
• Optional syrup: 1/4 cup water + 2 tbsp sugar, simmered

Black sesame seeds are key for the nutty flavor—toast them lightly for best results.

Step-by-Step Instructions: How to Make Black Sesame Glutinous Rice Balls (Street-Style)

This straightforward steaming method yields chewy balls with gooey filling. Prep time: 20 minutes | Cook time: 15 minutes | Chill time: 10 minutes (optional).

1. Make the Filling: Toast black sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant. Grind in a food processor or mortar until fine (some chunks ok for texture). Mix with sugar, softened butter, and optional nuts until a paste forms. Roll into small balls (about 1 tsp each) and freeze for 10 minutes to firm up.
2. Prepare the Dough: In a bowl, mix glutinous rice flour and sugar. Gradually add warm water, stirring until a soft, pliable dough forms (like playdough—add more water if crumbly). Knead lightly for 1-2 minutes.
3. Assemble the Balls: Divide dough into 12-16 portions. Flatten each into a disc, place a filling ball in the center, and wrap dough around it, sealing tightly. Roll into smooth balls. Dust with rice flour to prevent sticking.
4. Steam or Boil: For steamed (injeolmi-style): Place on greased parchment in a steamer and steam over boiling water for 10-15 minutes until translucent and chewy. For boiled (tang yuan-style): Drop into boiling water and cook until they float (about 5 minutes), then transfer to cold water to stop cooking.
5. Street-Style Finish: Roll warm balls in soybean flour or coconut for coating. For drizzle or syrup, simmer sugar water until sticky and pour over.
6. Serve: Enjoy warm or at room temp—street-style often served dusted or in small bags for on-the-go!

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Black Sesame Tang Yuan (Sweet Glutinous Rice Balls)

Tips for the Perfect Sticky Rice Cakes with Red Bean Drizzle

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Continue with the article.<|control12|>## Tips for the Perfect Black Sesame Glutinous Rice Balls (Street-Style)

• Filling Consistency: The paste should be firm but spreadable—chill if too soft to roll.
• Dough Texture: Add water gradually; it should be soft but not sticky—dust hands with rice flour to handle.
• Steaming Time: Don't over-steam, or balls become mushy—test one for doneness.
• Make-Ahead: Freeze assembled balls for up to a month; steam from frozen.
• Vegan Swap: Use coconut oil in filling and plant milk in dough if needed.
• Common Mistakes: Seal tightly to prevent filling leakage during cooking.

Variations on Black Sesame Glutinous Rice Balls (Street-Style)

Customize for fun twists:

• Peanut Sesame: Mix peanuts into the filling for crunch, as in some recipes.
• Coconut Coated: Roll in shredded coconut after steaming for a tropical vibe.
• Soup-Served: Boil and serve in ginger syrup for traditional tang yuan style.
• Matcha Dough: Add matcha powder to dough for green color and flavor.
• Pan-Fried: Fry steamed balls for crispy exterior, like Korean injeolmi.
• Red Bean Swap: Use red bean paste filling for a classic alternative.

These adaptations make it suitable for festivals or daily snacking.

Frequently Asked Questions (FAQs)

How do I store black sesame glutinous rice balls?

Refrigerate in an airtight container for up to 3 days; freeze for a month. Reheat by steaming to restore chewiness.

Are glutinous rice balls gluten-free?

Yes! Glutinous rice flour is naturally gluten-free, despite the name.

Can I make the filling ahead?

Absolutely—prepare and freeze filling balls for up to a week.

What's the difference between tang yuan and mochi?

Tang yuan are filled rice balls often in soup, while mochi is pounded rice—both use glutinous rice for chew.

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Black Sesame Tang Yuan (Sweet Glutinous Rice Balls)

Why You'll Love These Black Sesame Glutinous Rice Balls (Street-Style)

These easy black sesame glutinous rice balls are chewy, nutty, and sweetly satisfying—a street-style Asian dessert that's quick, gluten-free, and full of tradition. With their gooey filling and customizable coatings, they're a fun, healthier treat for any occasion. Make a batch today and bring festival flavors home!

Share your rice ball recipes in the comments below. Happy cooking!