My today's post is going to be something sweet, healthy and definitely nutritious with an excellent aroma. Black sesame sticky rice balls aka Tang Yuan is a sweet, chewy dessert prepared with sticky rice flour and a simple black sesame sugar. Though preparing this sticky rice balls is bit time consuming,trust me these cute balls are almost like South Indian Paal kozhukattai aka small rice balls cooked in sweetened coconut milk or milk. If you love Paal kozhukattai, then am sure you will love this incredible rice balls. This is the first time i picked sticky glutinous rice flour from Chinese store as i never been tempted to prepare dishes with this sticky rice flour. As i told earlier, am living in Chinatown and i get chinese ingredients easily as there are couple of chinese stores around my place.
Am running this week's blogging marathon with 'Homemade Chinese Take Away Foods' and this black sesame sticky rice balls are my last post of this week's theme. Usually prepared with a sesame filling this sticky rice balls are most favourite desserts of many Chinese peoples. But today's post is completely a different one as these rolled sticky rice balls are cooked in boiling water which is later topped with black sesame sugar.This Tangyuan came out super soft, chewy which slides down like a silk while consuming. Trust me, this gluten free desserts is definitely an interesting dessert to give a try if you want something different to try and taste.
Recipe Source: Lady and Pups
Sticky rice balls:
1+1/2 cup Sticky rice flour + 2tbsp for dusting
1/4 cup Powdered sugar
1/3 cup Water
3tbsp Vegetable oil
2tbsp Cold water
Black sesame sugar:
1/2cup Black sesame seeds
1/2cup Sgar
1/2cup Dark brown sugar
Dry roast the black sesame seeds in a warm pan until a nice aroma comes from.
Let the seeds gets cool completely, then mix it with the granulated sugar and dark brown sugar.
Pulse the seeds with sugar until they turns powder, take care not to grind continously else the oil for sesame turns the powder as paste. Keep the mixture in an air-tight container in the fridge until needed.
Mix sticky rice flour and powdered sugar inside a large bowl.
Heat the water in a pan. Pour hot water into the flour mixture, slowly and gradually, and stir with a fork until it turns as dough. Once it gets cool, add the vegetable oil and 1 tbsp of cold water, then knead the dough together with your hand.
The dough will be soft, smooth and pliable, but not sticky.
You can wrap the dough with plastic wrap and keep in the fridge for an hour.
Roll the dough into a long strip, then cut into small pieces, then roll each piece into small balls.
Bring a pot of water to boil, then add the sticky rice balls. Stir them gently to prevent sticking to the bottom of the pot, and keep the water boiling on medium heat.
Once the balls starts floating, they are well cooked. Remove them with a slotted spoon.
Add a few tbsp of black sesame sugar on top and mix. The sugar will melt and become thick and saucy
Serve immediately.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69
Am running this week's blogging marathon with 'Homemade Chinese Take Away Foods' and this black sesame sticky rice balls are my last post of this week's theme. Usually prepared with a sesame filling this sticky rice balls are most favourite desserts of many Chinese peoples. But today's post is completely a different one as these rolled sticky rice balls are cooked in boiling water which is later topped with black sesame sugar.This Tangyuan came out super soft, chewy which slides down like a silk while consuming. Trust me, this gluten free desserts is definitely an interesting dessert to give a try if you want something different to try and taste.
Recipe Source: Lady and Pups
Sticky rice balls:
1+1/2 cup Sticky rice flour + 2tbsp for dusting
1/4 cup Powdered sugar
1/3 cup Water
3tbsp Vegetable oil
2tbsp Cold water
Black sesame sugar:
1/2cup Black sesame seeds
1/2cup Sgar
1/2cup Dark brown sugar
Dry roast the black sesame seeds in a warm pan until a nice aroma comes from.
Let the seeds gets cool completely, then mix it with the granulated sugar and dark brown sugar.
Pulse the seeds with sugar until they turns powder, take care not to grind continously else the oil for sesame turns the powder as paste. Keep the mixture in an air-tight container in the fridge until needed.
Mix sticky rice flour and powdered sugar inside a large bowl.
Heat the water in a pan. Pour hot water into the flour mixture, slowly and gradually, and stir with a fork until it turns as dough. Once it gets cool, add the vegetable oil and 1 tbsp of cold water, then knead the dough together with your hand.
The dough will be soft, smooth and pliable, but not sticky.
You can wrap the dough with plastic wrap and keep in the fridge for an hour.
Roll the dough into a long strip, then cut into small pieces, then roll each piece into small balls.
Bring a pot of water to boil, then add the sticky rice balls. Stir them gently to prevent sticking to the bottom of the pot, and keep the water boiling on medium heat.
Once the balls starts floating, they are well cooked. Remove them with a slotted spoon.
Add a few tbsp of black sesame sugar on top and mix. The sugar will melt and become thick and saucy
Serve immediately.
6 comments:
The recipe sounds very interesting . Reminds me of rasgullas ! Boiling in water is going to make it low cal , Japanese make something similar but that's a fried version .
Very interesting preparation. Looks like pal kozhukattai except for the colour difference because of the sesame seeds.
Such an interesting dessert Priya. Looks great.
I am sure this nutritionally very good but I have never tried cooking with black sesame.
when I saw this on the list, I was tempted to try but due to my schedule today needed something quick and easy. yours has definitely inspired me to try for later
I was skeptical about the taste. But now I can try it.Looks sinful.
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