Skip to main content
logo
Food Advertising by

Black Sesame Osmanthus Tang Yuan ~ 桂花黑芝麻汤圆


Winter Solstice or Dongzhi festival is here again and it's time to make tang yuan.  This time I tweaked it a bit by stuffing the glutinous rice ball with some black sesame paste and cooked Osmanthus syrup to pair with it.   This year the Winter Solstice festival falls on Tuesday, 22nd December.





Recipe for Black Sesame Osmanthus Tang Yuan ~ 桂花黑芝麻汤圆

Ingredients

  • 150 gm glutinous rice flour
  • 125 ml water, approximate
  • 100 gm black sesame paste
  • 1.1/2 Tbsp dried Osmanthus flowers
  • Rock sugar or Brown piece sugar to taste
  • A piece of ginger, smashed
Method
  1. Mix the glutinous rice flour and water to form a dough, cover with clingwrap and refrigerate overnight.  (You may need a little more or a little less water).
  2. Knead lightly, form into balls of dough and put in the black sesame filling in each of the balls of dough.
  3. Meanwhile, make the syrup by boiling water and adding in the smashed ginger.  Add in the Osmanthus flowers, sugar to taste, set aside.
  4. In another pot boil some water and once boiling, dump in the balls of dough.  Once they float up, scoop them up and put in serving bowls.  Ladle in the syrup.
  5. Serve immediately.




I'm taking a breather from blogging and will be back in January 2016.   I hope that all my readers and friends will enjoy their holidays and here's wishing everyone
Merry Christmas and a blessed 2016

Comments

  1. Cheah, love your styling and photography of the tang yuan! I remember when I was a kid, tang yuan was just plain with no fillings and it was always red, green and white. These days there are so many types of fillings and different variations of syrup. Do enjoy your holiday and I wish you a Merry Christmas and Happy New Year!

    ReplyDelete
  2. So yum! I love the black sesame filling, Cheah.

    ReplyDelete
  3. I love this type of sweets, especially the black sesame filling. I'm going to try this recipe soon! Gorgeous pics!

    ReplyDelete
    Replies
    1. Thank you for the compliment. Hope you'll enjoy this dessert as much as I do!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.



Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…