Skip to main content

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

Labels:

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

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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

Pineapple Tarts ~ CNY 2013

Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again.  Prices of  food stuff have gone up drastically and look like they are here to stay.  It's much more economical  to DIY when you know how to do so....... These Pineapple 'Closed' Tarts are a bit different from the  Nastar   I posted previously.  Shaping the tarts this way is less time consuming and moreover they taste just as good! Recipe for Pineapple Tarts ~ CNY 2013 Ingredients  125 gm butter/margarine 25 gm icing sugar 1 egg yolk 190 gm plain flour 1 Tbsp cornflour 1/8  tsp salt 1/4  tsp vanilla 370 gm pineapple paste 1 egg yolk + 1  tsp water = egg glaze Method Sift the plain flour with salt, mix in the cornflour, set aside. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well. Add in the fl...
38 comments
Read more