Black Sesame TangYaun (Sweet Soup Dumplings)
Ingredients
Black Sesame Filling:
- ¾ C Black Sesame Powder
- ½ C Brown Sugar
- Pinch of Salt
- 1 Stick Butter (Melted)
Mochi Wrapping:
- 1 C Glutinous Rice Flour
- ½ C Water
- Splash of Jasmine Extract (sub w/ Vanilla or a few drops of Almond Extract)
- Sesame Seeds (Optional)
Ginger Orange Syrup:
- 2 C Water
- ½ C Brown Sugar
- 4 Slices of Ginger
- 2 Pulls of Orange Peels
- Pinch of Salt
Instructions
- Preheat the oven to 350ºF and spread Black Sesame Powder on a sheet pan evenly. Bake for 8-10 minutes until fragrant or until it gets a light bluish tinge. Keep an eye on it though.
- Mix Black Sesame Powder with Melted Butter, Salt, and Brown Sugar. Let the mixture cool and harden in the fridge 15-30, then scoop and roll into tsp sized balls. Let chill in the fridge to harden.
- Mix together Glutinous Rice Flour, Water, and Extract until a smooth wet dough is formed. Using three fingers, pluck out an ample bit of dough, flatten it and wrap the dough around the sesame filling. If preparing for later, freeze the dumplings individually, then put them all in a plastic bag.
- In a small pot on high heat, boil together Water, Brown Sugar, Ginger, Orange Peels and Salt into a loose syrup, about 5 minutes. Add in the dumplings, stir the pot to prevent sticking, and reduce the heat to a simmer. The dumplings are cooked when they begin to float to the surface of the syrup.
Notes
Adjust sugar content and flavor profiles to your own desire. Grating the Orange Peel and Ginger makes it spicier.
Toasting the Black Sesame Powder draws out the oils and flavors.
Adjust Sesame Ball sizes if wanted.
Using hot water instead of cold water will make the mochi dough more tender when cooked, using cold water will make the mochi dough more chewy.
Use any type of extract wanted, I used Jasmine but Vanilla or a few drops of Almond extract works just as well.