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bit off black sesame filling tang yuan

Tang Yuan

Heartwarming simple and easy homemade glutinous rice balls dessert soup is great for a cold day! This tang yuan soup recipe has black sesame filling and serves with ginger sugar soup.
Course Dessert
Cuisine Asian, Chinese
Prep Time 1 minute
Cook Time 15 minutes
Servings 10
Calories 264kcal
Author Tracy O.



  • ½ cup Black sesame seeds
  • ½ cup Sugar
  • 1 stick Unsalted butter


  • 1 cup glutinous rice flour
  • ½ cup Warm water (if the dough is dry add 2 teaspoons little by little)


  • 2 cups Water
  • ½ cup Brown sugar
  • 4 slices Ginger (cut them into strips)


  • Wash and rinse ½ cup black sesame seeds a few times to remove dust and impurities. Then, pan fry them on a pan with low heat until it’s dried.
  • After that, put the black sesame seeds into a chopper. Chop until it’s fine and small. Then, add ½ cup of sugar and chop with the black sesame seeds. Next, add 1 stick (8 tablespoons) of unsalted butter and chop until it mixed well.
  • After, put the black sesame paste filling in a freezer for 5-10 minutes, so they are little bit harder and easy for rolling. Then, roll them into little balls. And, freeze the black sesame balls overnight. (You can roll them into balls and save it. Don’t need to use them all at once.)
  • In a container, add 1 cup of glutinous rice flour and ½ cup of warm water. Mix them and knead them into a dough. (If it is too dry, add 2 teaspoons of water little by little. You can double the flour dough recipe if you want to use all the black sesame balls all at once.)
  • Roughly divided the dough into small pieces.
  • Flatten the dough into a circle shape. Try to make the side thinner, but middle thicker. Put the frozen black sesame ball in the middle of the dough. Then, close up and roll into a ball. (If the dough is too dry, dip some water on your hand and roll the dough.)
  • Boil water in a pot, wait until water is boiling. Add tang yuan into water and let it boil until they float on the top. When they are floating on top, it is a good sign to know they are done.
  • At the meanwhile, in another pot pour 2 cups of water, ½ cup of brown sugar and 4 slices of ginger. Let it boil for 5- 10 minutes.
  • When the tang yuan is ready, pour the sugar water over and serve.



Cooking tips for how to make homemade tang yuan black sesame filling:

  • Prepare the black sesame filling the day before.
  • Wash and rinse black sesame seeds a few time to remove dust and impurity. Then, turn on low heat to pan fry sesame seeds. The purpose of this is to dry the sesame seeds and scent of sesame seeds will come out as well. Don’t over pan fry them when it’s dry is ok.
  • After that, chop the black sesame seeds until it’s fine. Add sugar and unsalted butter blend until is smooth.
  • Use unsalted butter is very important.
  • I like to put the paste into freezer for 5-10 minutes before rolling like a ball. In this way, it is easier to form a ball.
  • Then, lay them on a cookie sheet and freeze them over night . You can save some fillings don’t have to use them all.
  • You can make tang yuan when you want to because the black sesame filling can store for a while in freezer.
  • Add 2 teaspoons of water slowly in glutinous rice flour dough if it is too dry. 
  • If the dough is too dry, dip some water on your hands and roll the dough.
  • When water is boiling, add tang yuan and let it boil until they float on top. It is a good sign to know it’s done.
  • If you make glutinous rice balls too big, it takes a little longer to boil them.


Calories: 264kcal | Carbohydrates: 36g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 8mg | Potassium: 62mg | Fiber: 1g | Sugar: 21g | Vitamin A: 282IU | Calcium: 88mg | Iron: 1mg