Quick Answer

Mix black sesame protein powder with toasted black sesame, softened unsalted butter and a little brown sugar to make the filling. Chill until firm, then wrap into glutinous rice dough balls. Boil the tangyuan in boiling water, cook over medium heat until they float, then continue for about 2 minutes until the skin is soft and glutinous and the filling melts.

Ingredients

• Black Sesame Protein Powder 30g
• Toasted Black Sesame 40g
• Unsalted Butter 30g, softened at room temperature
• Brown Sugar 15g
• Glutinous Rice Flour 150g
• Warm water approx. 40°C 115ml, adjust according to dough consistency
• Water approx. 1.5L, for boiling tangyuan

Method

1. Toast Black Sesame

   Heat a dry pan over medium-low heat, add black sesame, stir constantly for about 5 to 7 minutes. Remove immediately when a strong sesame aroma is detected, spread out to cool to avoid residual heat burning the sesame.

2. Make the Flowing Filling

   Grind the toasted black sesame, add black sesame protein powder, brown sugar and room temperature butter, mix until a thick filling that can be rolled into small balls forms. If the powder is too dry, add a little butter to adjust, do not add too much liquid at once.

3. Chill to Set

   Divide the filling into about 12 portions, each about 8 to 10g, roll into balls and chill in the refrigerator for about 20 minutes until the surface is firm but still pressable, making it less likely to leak when wrapping.

4. Knead the Glutinous Rice Dough

   Place glutinous rice flour in a large bowl, add warm water approx. 40°C in portions, mix with chopsticks until a dough forms, then knead by hand for about 2 to 3 minutes until the dough is soft, no dry flour remains and does not stick to hands. If too dry, add 5ml of warm water at a time.

5. Filled with black sesame filling

   Divide the dough into about 12 portions, flatten each into a round disc about 6 to 7 cm in diameter, place a sesame filling ball in the centre, slowly bring the edges up to seal completely, then roll into a ball; cover the finished Tang Yuan with a damp cloth to prevent the surface from drying and cracking.

6. Boil Tang Yuan in boiling water

   Bring water in a pot to a boil over medium-high heat, place the Tang Yuan in one by one and stir gently to prevent sticking; once the water boils again, turn to medium heat and maintain a gentle boil until all the Tang Yuan float to the surface, then continue boiling for about 2 minutes to ensure the glutinous rice skin turns from powdery white to soft and fully cooked.

7. Serve in bowls while hot

   Ladle them out with a small amount of hot broth using a slotted spoon and serve while hot. The outer skin should be soft and elastic after cooking; when cut open, the black sesame filling should be thick and smooth. If the centre dough still feels hard, cook for another minute and check again.

Frequently Asked Questions

Can black sesame protein powder be used directly as a substitute for black sesame in Tang Yuan filling?

The formula can be adjusted, but it is not recommended to replace it completely. Black sesame powder provides the true aroma, oiliness, and grainy texture, while protein powder mainly adds sesame flavour and protein. Therefore, retaining cooked black sesame will make the filling closer to traditional black sesame Tang Yuan.

Why should the filling of black sesame Tang Yuan be refrigerated first?

The filling of traditional black sesame Tang Yuan usually contains butter or other fats; refrigeration allows the fats to firm up, making it easier to handle when shaping and wrapping in the glutinous rice skin. If the filling is too soft, it is prone to bursting during wrapping.

Does floating to the surface mean the Tang Yuan is fully cooked?

Floating is an important indicator of doneness, but for this recipe it is recommended to continue boiling over medium heat for about 2 minutes after floating to observe the skin becoming soft, springy, and without a powdery centre. If the Tang Yuan are larger, you may extend the time by about 1 minute.

Can wrapped Tang Yuan be cooked the next day?

Yes. After wrapping, freeze on a non-stick tray until firm, then store in an airtight container; when cooking, you can place them directly into the pot from frozen without thawing at room temperature, and they will need to be boiled a little longer than fresh Tang Yuan until they float completely and are cooked through.