Glutinous rice balls, tang yuan is a Chinese dessert prepared with glutinous rice flour and water (similar to Japanese Mochi). They can be small or large, filled or unfilled, savory or sweet! They can also be coated with sesame, cashews, peanuts, or even more rice flour!

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Black Sesame Mochi [Vegan, Gluten-Free]

Serves

36

Ingredients

  • Large bowl half filled with cold water

To Make the Black Sesame Filling:

  • 4 tablespoons extra-virgin olive oil
  • 7-ounces black sesame seeds
  • 2-ounces caster sugar

To Make the Dough:

  • 18-ounces glutinous rice flour
  • 2 cups water

For the Pistachio Nuts Coating:

  • 4-ounces pistachio
  • 3 1/2-ounces white sesame seeds
  • 3-ounces desiccated coconut
  • 2-ounces caster sugar
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Preparation

To Make the Black Sesame Filling:

  1. Heat up a frying pan, toast the black sesame seeds for 5 minutes on low to medium heat or until aromatic. Taking care not to burn the sesame seeds.
  2. Transfer the black sesame seeds and caster sugar to a food processor, blend until you get a fine, thick paste.
  3. Transfer the ground sesame seeds to the frying pan, add the olive oil, and stir well to form a smooth paste on low to medium heat. Transfer to a bowl and cool in the refrigerator.
  4. Once cooled, divide and roll the paste into 36 small balls and set aside on a large plate.

To Make the Dough:

  1. Add all the glutinous rice flour to a large bowl and add 1 cup of water.  Mix well and gradually add more water and knead into a soft dough. (Add more water if dough is too dry or more flour if too wet). The dough should be soft and not sticky.
  2. Pinch and shape the dough into 36 small balls about 1 1/2-inches in diameter, flatten them into disks and wrap around black sesame paste balls and roll into smooth balls again. Try not to make the walls of the dough too thin.
  3. Add pistachios, white sesame seeds, coconut, and sugar in a food processor and blend.

To Make the Black Sesame Mochi:

  1. Bring a large pot of water to boil and carefully drop in 8 balls at a time. Once balls float to surface, simmer for 1 more minute. Remove and drop into the large bowl of cold water to cool. Repeat until all are cooked.
  2. Coat each one with pistachio coating and serve.
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