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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …