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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

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Comments

  1. PHDecember 22, 2015 at 12:29 PM

    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. Angie's RecipesDecember 22, 2015 at 2:11 PM

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

    ReplyDelete
  3. Nippon NinJanuary 7, 2016 at 1:08 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 8, 2016 at 11:47 PM

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

      Delete

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