Tangyuan, Chinese Glutinous Rice Balls with Black Sesame (黑芝麻汤圆)
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- Опубліковано 10 лют 2019
- Tangyuan! They're a classic sweet snack made around Chinese New Year, specifically for the Lantern Festival. While there's a ton of different fillings and soups, the dough is made out of glutinous rice flour and... not much else.
For this video we decided to go with a classic filling - Black Sesame. The soup is a traditional Cantonese soup, made from ginger and slab sugar.
Written recipe is over here on /r/cooking:
/ recipe_tangyuan_sweet_...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too! - Навчання та стиль
Hey guys, a few notes:
1. The biggest issue that you'll run across with Tangyuan are (1) overly dry dough, which has the tendency to crack and (2) overly soft filling, which's really tough to work with.
2. That's why you'll want to put the filling in the freezer before wrapping. Feel free to toss them in there overnight if you have to. If you're slow with wrapping them, a good idea is to keep half in the freezer as you're wrapping them, and take it out once the time comes.
3. For the dry dough, that's why you want to have it covered with a damp towel. Nobody wants a tangyuan that's cracking all over the place.
4. If that lard looked less than snow white to you, it's because Steph flavored the lard for this. If you're making lard specifically for these tangyuan it's a nice idea. Just render out the lard together with 2 cinnamon sticks, 2 star anise, and a tsp of whole cloves.
5. If you're a vegetarian, feel free to swap the lard with coconut oil.
6. The super traditional way to make this actually doesn't even use lard! What they'll do is take very finely diced pork fat and knead it together with the pounded sugar/toasted black sesame until everything dissolves together. I know it'd be a bit more our style to go that route, but hey, we just came back from traveling over CNY :)
hey, thanks for the great recipe. any subtitute for the lard/pork fat?(anything besides pork). thanks :D
Coconut oil :)
@@ChineseCookingDemystified yeah I read that, but I thought there is other subtitute for non-vegetarian. thanks anyway, gonna try with coconut oil :D
Ah got it, never know :) Hmm... I worry that chicken, duck, and beef fat might all be a bit too distinctive. Of the three, if you pushed me... I'd lean towards trying duck fat (simply because it's used in some Western sweets as well).
TIP: I havent tried making this rice dough yet, but on the subject of things drying out (#3) I thought it worth mentioning that one of the tools that has earned a spot in my culinary speed rack is a small humble plant mister, filled with plain water. It is surprisingly helpful for many many things ... like instantly knocking a few tens of degrees off the hot spots of an overheated griddle or tava (it pairs well with the IR sensor ... both do wonders for maintaining ideal temps for my flatbreads), helping a bread or pasta dough come together in a stand mixer (or to finesse the moisture balance afterwards), helping onions to brown without scorching, preventing an early forming fond from burning, testing if pans are adequately preheated, finessing the moisture balance of a sauce, moistening the surface of bread dough before baking to improve crust texture, et ad infinitum.
Bottom line: A plant mister might be helpful here as well, esp since a mist disperses and mixes faster than a dribbled in correction. Give it a try. My maxim is use whatever works, regardless of the tradition it came from. Cheers.
This guys really know how real chinese food is made.
In Southern India we make a dish very similar, with black sesame paste and jaggery. Filled into a rice flour skin. However, we flatten the skin a lot (sometimes with a press) so we can't boil it, we instead steam it. We don't dunk it into a thin soup but we eat it with a side of porridge made of poppy seeds and cashew.
The texture of the sweet is great, a chewy exterior with a slightly bitter soft inside. We can also replace the sesame paste with sticky coconut filling (it's fried in caramel) or with Khova (milk condensed into a solid) or with hoorna (channa dal i.e. split chikpea gram is boiled in jaggery and little water. The resulting mixture is ground into a smooth paste in a wet grinder).
The one made with puran or hoorna is the most complicated to make and to no one's surprise, the tastiest.
There is also a spicy variant again filled with a lentil mixture and this one is served with copious amounts of ghee and a side of coconut and coriander chutney.
Here's a reference video:
ua-cam.com/video/FR9O0jz2qnw/v-deo.html
Do keep in mind that every household uses varying techniques so the way the sweets are made in this video may vary form what's cooked in other people's homes.
I LOVE THESE!! We used to use coconut oil as you noted in the description. Aside from black sesame (which is totally awesome), also like using ground peanuts.
3:01 You have now taught me more than I learnt at university. Also, lovely recipe.
This looks delicious! Keep up the great work!
In Indonesia an adaptation of this dish is a very common dessert. Its called "wedang ronde", which basically means "drinks (with) round balls". The only difference with the OG Chinese version is that instead of black sesame paste its usually filled with crushed toasted peanuts. Its a goody, and one of my favorite sweet treats!
Eating rice balls was very long history in China and they only prepare this during a festive event. Many countries discover Chinese cuisine during the tang dynasty. Tang emperor allowed foreigners to study in China and know everything from Chinese cuisine etc... That is why Chinese cuisine can be seen to different Asian countries coz most foreigners who travel to China during the tang period learned anything they want about Chinese foods and cuisine.
Looks a lot like the Indian Gulabjamuns..with the exception that it uses wheat flour. Also the filling in gulabjamuns can be anything from rose candy to no-flling.
Never heard of those, just did a quite Googling and they look absolutely awesome. Definitely looking forward to the next chance I get to travel India
Oh, I heard of this in Singapore but never tried one myself. It's usually deep-fried in ghee, right?
@@thisissteph9834 Oh yes. Fried in ghee and then dunked in flavoured sugar syrup. The eastern part of India has the similar looking rasgullas- cottage cheese balls in sugar syrup. Depending on the caramelisation of the syrup or the addition of date palm extracts, there are no less than 4-5 very different tasting variants of it
Its not wheat flour. it'glutinous rice flour(sweet rice flour)汤圆
@@thisissteph9834 It can be boiled or fried.
love your recipe with so many nice tips.
With Chinese new years coming up I will make this for me Chinese colleague who hasn't been home for a long time due to covid. Thanks so much for the recipe!
You guys work hard.
I just want you guys to come out with new recipes like, everyday 😆
I love to make these in advance because they’re so easy to handle! I prefer to make the wrapper much thinner so i have more gooey consistency after they’re cooked❤️
You are a god. I have always wanted to learn how to do this!
Saw you got name checked by Felecity Cloake in the Guardian/London Observer for 'The Perfect Sweet and Sour Pork'. Congrats! I love her column.
I didn't see it, just checked it out! Very nice column, really awesome to see that she enjoyed our approach there. Just wish some of the commenters there would've read the article before jumping to the recipe - I think both us, and her, made it extremely clear why the apricot/cranberry mix was used ;)
I'll have to check out more of her stuff, the column was really well thought out and well written.
@@ChineseCookingDemystified The Guardian is one of Britain's oldest and most prestigious papers, so you guys have hit the big time, baby! Unfortunately their on-line commentors do tend to be rather... dickish. Always with "That's not how you make it!" or "My dead aunt Clovina didn't make it like that." The anonymity of the internet brings out every random tool. Cheers!
Ah it's normal. To be honest, I was pleasantly surprised that the comment section there wasn't more of a minefield. Thanks for the heads up!
Ken Dalson - I saw that too and I am a follower of this channel. So they have made the big time.
@@Iskandar64 as long time viewers then let's make sure it doesn't go to their heads! :-) Peace to you my brother.
In Indonesia, there is a similar dish to this which called Ronde. The difference is that the rice balls have no filling, white sugar is used instead of slab sugar, and the rice balls are served with peanuts and plain-tasting jelly cubes.
made these for my parents today and they were impressed, although my dad did still get store-bought ones in case my attempt failed lol
actually first time i made one of your recipes! finally!!! just wanted to come back and say thanks
Cheers, glad they came out well! Back up tangyuan aren't necessarily a bad idea though too haha
You can use the store-bought ones to make the upcoming stir-fried tangyuan~LOL.
Just made this today. It worked our really well and was delicious, better than I expected based on my own cooking history of similar types of food. Gotta try peanut next.
I really like your format/presentation of doing vids. Hope to see some lamb and chicken wing recipes in the future.
I love this dish! I'm sweet teeth :) Thank you and Happy Chinese New Year!~~
Happy New Year~~
Made this tonight, so much more delicious than the frozen shop-bought ones, thanks for the recipe. We used Trex which is basically palm oil instead of lard, as well as black sesame tahini as we didn't have enough black sesame on hand and lockdown is happening in UK. Just a thought, your reddit post doesn't say how much sugar to put in the syrup so I just kind of made it up. Love your channel, thanks!
谢谢你
I fill them with peanut butter and they are delicious!
I'll also make the wrapper with some cocoa powder, then wrap in a few pieces of chocolate, serve in warm milk~ tasty gooey and awesome. It's just so versatile.
There’s exactly a peanut version of this haha
Just made this. I'm into authentic Chinese culinary arts and I mastered this as first try. Very plump and bouncy, chewy, at first I didnt like the first bite because it lacks salt and flavour. Wonder why no one adds salt to the water at least. My paste came out coarse, I pounded it with all my strength. Very interesting and exotic to be honest.
Ok so my mortar only fits about one tablespoon, so I only made 4 tangyuan in total. BUT: they are so so good, wow. Not sure if I want to go through this every time I make the but now I‘ll have something to compare when I go look for them in as asian grocery store.
Thanks so much for putting out the recipe!
Thx u. Doing it tonight 👍 (my boss gave me the Rice ball, and I saw That you guys are using thai flour too 😁) have a happy 元宵節 🎉👏
Wow. That's way too different than everything I've ever eaten all my life (I'm Brazilian). I can't even imagine the taste and texture.
Great job, guys!
A little bit like stuff made with tapioca starch? Chewy and soft~ Pure awesomeness, lol
Totally wouldn't have been surprised if you really did make your own glutinous rice flour from rice xD
That's actually fun to do, but time consuming~ maybe next year, lol
I mistakenly bought a whole case of that same brand glutinous rice flour so I'm gonna use that to make tang yuan for Chinese new year.
I love your channel I'm not able to cook everyday like this since it's too time consuming. I do however love to cook for larger paries or saturday dinners. It would be great if you could do a video in which you cook a set of dishes for 5-6 people. I always find this the most difficult since I own only 1 wok :)
Yeah it's something we've been thinking about, still not sure the best way to execute the video logistically is though.
The important thing is to think about dishes that you can merge certain frying/blanching steps. For example, suppose you wanted to do a Cantonese meal with (1) braised pork ribs with dried oysters (2) stir-fried beef (3) sweet and sour pork (4) boiled shrimp (5) stir-fried gailan (6) white rice. Bit meat heavy and missing a soup, but whatever. Just on the top of my head using recipes on our channel (minus the boiled shrimp):
- First thing when you wake up, toss the dried oysters in some cool water to reconstitute for dinner.
- To start cooking, first prep and marinate the ribs. While the ribs are marinating, slice up the beef and pork and do as much other prep as you can.
- Start marinating the beef and pork.
- Start the braised pork ribs, then you can do other stuff once it's started the simmering step.
- In ~2 cups of oil in a round bottom wok, pass the beef through oil to prep for the stir-fry. Then deep fry the pork for the sweet and sour pork.
- At some point in here, make some white rice in a rice cooker.
- Drain the oil, quick wipe, add water. No need to be too paranoid cleaning. Bring water to boil, boil the (shell on, preferably live) shrimp for ~45 seconds til floating. Rinse those under cool water. Toss in the gailan, blanch, remove.
- Now that everything's prepped, stir-fry in rapid succession. I'd go beef then vegetable then sweet + sour pork. If the beef ends up being slightly on the lukewarm side by the end of cooking, nuke it for 30 seconds to bring it back up.
That'd be about 90 minutes of time in the kitchen if you were flowing at a nice pace :)
In South Africa the honey I bought today says "product of china", and here you guys are with honey from South Africa in China!
it's something like ronde in indonesia and we use ground peanut filling
In Indonesia we call it Wedang Ronde. Beside sticky rice balls, we also add palm seeds, roasted peanuts, and toast bread
It is called 'Bua Loy Nam Khing' in Thailand.
San lin fai lok! My girlfriend isn't crazy about these, but I secretly love all the random minor holidays when I have to go to her mom's house and eat them. So soft and chewy!
I cant have the sugar (diabetic), but the glutenous rice dough interests me. Is it anything like korean dukbokki (sp?) or perhaps a softer analog of pounded japanese mochi ?
I enjoy both of the latter, and was wondering if this dough might pose an easy shortcut for making something that vaguely resembles either.
There're savory versions with meat filling of this too. There's another version from PRD, which is rice balls (no filling) cooked in a super umami soup made with dried seafood, shitake mushroom, napa cabbage and such! I love them all, lol. This one has a similar texture with dukbokki, while for mochi, the dough is completely cooked before it's wrapped together. Mochi and tangyuan are like same same but different. But the texture is "kinda similar" if you like that gooey soft texture.
@@thisissteph9834 Thanks, that is helpful. I look forward to grabbing a bag of rice flour and experimenting a bit in the savory spectrum. The only minor disconnect (between this and what I someday hope to figure out) is that this must be boiled or at least steamed, whereas plain dukbokki and plain mochi can be enjoyed as is, after a brief stint in the microwave or under a broiler. Heck, if the moisture content is right you can even skewer and toast it like a marshmallow over open flame ... great as is, or with a seasoned dipping oil. What can I say ... I love that savory rice taffy texture, with a light char and a pinch of something for salt and umami. A soup wont scratch quite the same culinary itch, but will no doubt still be tasty.
Who knows, perhaps after steaming I can use my food dehydrator to firm them up and form a manageable skin (pellicle ?). Worth a try.
As always, +1.
In Vietnam, they use mung bean filling!
There are many available options of fillings😋 some Chinese regions even add meat as filling
Interesting. I've never seen those at a Chinese eatery here in the US, but of course our "Chinese" food is a little different than that 10,000 miles to the east. This does sound rather similar to a sweet dessert that can be found in every Indian restaurant.
We also use almond milk😊
I just use coconut oil. Great substitute, and same result.
Soy Milk with this Black Sesame Tang Yuan is awesome, in case anyone wants to try. Works hot or cold,
OMG! It is really big！
LOL, it's slightly bigger than the frozen ones you get at supermarket~
Good directions, tks. Once I attempted to do it, but, it was a big failure. They all became grey, inside, outside, hahaha.
Since you mentioned osmanthus flowers I'm wondering if you have an authentic recipe for the true 'sweet and sour' sauce that uses a syrup made from them? I have Ruth Reichl's adaptation but you have access and translation abilities I do not. What I DO have are the flowers. thanks to repeated polite requests to Kalustyan's in NYC. Thanks!
So, can adding sugar and sliced ginger to the cooking liquid work, or is there a reason why that should be avoided?
You mean cooking the tangyuan? The water would be starchy, if you add sugar and ginger directly, it'll have a weird sour after taste.
It also wouldn't be beautifully clear.
Can you make the filling from black sesame paste instead?
Do you wash the black sesame seed?
If anyone's struggling with boiling them and cracking. Just stream them instead. Steam them on parchment paper, or perforated silicone liners for the same amount of time. Then just dump them into the ginger soup as usual!
I’m wondering if I made my wrappers too thick or dry. The outside was slimy and squishy, but as you got towards the middle it’s crumbly in texture. Are they not cooked all the way through?
In this Chinese restaurant I go to the soup has goji berries and fermented rice and I believe they use red sugar. It has no discernible ginger taste, and there seem to be small tendrils of egg? Do you know if this is a regional variation?
Yes, the version you talked about is from from Jiangnan, and some other regions of South/Central China.
I like my Tangyuan to be brighter with some lemongrass and orange peel.
Can i use coconut sugar?
You mean palm sugar? Yeah, go for it~ this is a very flexible recipe.
Can i substitue sesame paste with red bean paste ?
Yes, if you can get some, totally. Just do the same portion out and freezing process so that it'll be a lot easier to wrap.
@@thisissteph9834 what about nutella?, not sure if it the flavor works well when combined...
I didn't undertand the 4:27 what area and what flower sirup was Steph mentioning?
Osmanthus flower
@@KM-fk1jn Thank you
Can i use brown sesame seeds instead of black ones ?
Needs to be hulled unfortunately :/ You could use white though.
Never had these. Would try. At least you aren’t using red bean paste. I get sooooo sick of that stuff in every Chinese/Asian dessert.
Shh... because we're deep down in the comments here...
[Whispers carefully] I'm not the biggest fan of red bean paste either [/whispers carefully]
백그램 흑임자 육십그램설탕 라드(버터)40그램
흑임자 오분정도 볶아서 식혀준다음에 설탕이랑 갈아주고 기름 섞어서 냉동실에 10분 휴지
10그램씩 나눠주고 둥글리고 1시간 얼리기
찹쌀가루 50그램 70미리 뜨거운물을 섞어주고 150그램 찹쌀가루 넣어서 반죽하기 적당히 뭉치면 70미리 찬물 넣기
그럼 쫌 덜뭉쳐보일건데 마지막으로 10미리 추가로 넣어 반죽하면 뻑뻑한 반죽이 되는데 5분동안 휴지시킨다
15그람씩 나눠서 둥글려준다
엄지뿌리로 찹쌀공을 눌러서 펴준다.
중앙에 깨소를 넣고 손을 물뭍은 타월에 닦아주고 엄지-검지 연결부에 반죽을 얹어서 안으로 밀어넣으면서 윗부분을 봉합하고는 동글게 말아서 잘 모아 마르지않게 젖은천으로 덮어준다
뜨거운물에 삶아주고 3분정도후 위로 떠오르면 찬물을 추가로 부어준다. 끓어오르면 물을 붓기를 3번 반복한다.
Why (like dumplings) do you have to add cold water, and 3 times no less!? Why don't you just lower the flame or turn it off? What's the purpose of the cold water?😊
Can you do 松鼠魚 next?
Definitely on the list :)
Can I use white sesam
Yes, totally.
I doubt this is normal, but it is pretty tasty to fill these with minced meat or meat floss.
El comentario en español que buscas 😂
What is your favourite Chinese dish ? Mine is dandan noodles. And kung po chicken is 2nd place.
Hmm... making this list made me realize how in some ways I totally have some cliche foreigner tastes. In no particular order:
1. Roujiamo
2. Cantonese whole steamed fish
3. Char Siu
4. Guizhou-style Kung Pao chicken
5. Siu Mai
6. Guizhou sour fish hotpot
7. Shuizhu beef
8. Shunde-style Cantonese sashimi
9. Wuhan-style Shaomai, served in deep-fried puff
10. Zhangchaya smoked duck
@@ChineseCookingDemystified nice I'll try those
@@ChineseCookingDemystified can you tell me what you would order in this menu it's my favorite place. Just recommend a dish or 2 to me. Below is their menu
Find this restaurant on Zomato | Lotus Garden Restaurant 芙蓉居, Albany zoma.to/r/18713076
whats a good substitute for lard?
Coconut oil~ And if you're using coconut oil, feel free tossing in some shredded coconuts and make it a full sesame and coconut flavor.
vegetable shortening from baking shop or Indian vanaspati ghee from india stores
Coconut oil is the best in my opinion
Can you deepfry these instead of cooking?
Yep! Actually either next week or the week after we're planning on sharing how to make a dish that I'm currently obsessed with: a Guizhou dish called Suancai (i.e. Pickled Cabbage) fried tangyuan.
What it is is black sesame tangyuan, deep fried, then stir fried with suancai, chilis, and MSG. It was weird as hell the first time I tried it (a relatively common reaction) - it's like... every single flavor all at once. But it's addictive as all hell, I order it from a local Guizhou restaurant around here like... weekly.
I feel like I’m the only person who never eats tang yuan with filling.
I like the plain ones with pork and cabbage soup lol. The filled ones are better fried
Does anybody do this savory instead of sweet?
Actually literally in a couple days we'll be putting out a recipe where this stuff's deep-fried then stir-fried with chilis and pickled mustard greens. The dish's totally a little out there but pretty awesome, it's from Guizhou. Been obsessed with it recently.
Nice. I'm excited to see that. Thanks for all the great Chinese cuisine knowledge nuggets.
osManThuS wine tastes the same as I remember......
Tangyuan eats a lot, but I've never seen how to make it.
Can I use butter instead of lard?
Usman Bikiya no
A coffee grinder works... ;-D
It'll make it greasy though, if you don't mind~
I have two grinders. I use one for coffee, the other for spice. You can clean them well by washing them, drying them and grinding raw rice and whipping it. Removes smells and traces of anything that have remained. I let the lid open for two or three days, depending of what I grind to allow the smell to leave completely. I grind sesame seeds to make salad dressing and other seeds and spices and always work well.
Best regards.
@@Itxazoa Haha~yeah, I hate washing coffee grinder and we only have one. Tried it in a blender and it didn't work. So mortar and pretzel it is. So when you make salad dressing with the spice grinder, is it creamy enough?
Oh yes. It is very creamy. I pulse several times or press it for a few seconds, depends if I want it a little chunky or completely smooth. Then I pour it in a contairner and add the rest of the ingredients (Mayo, sake, soy sauce, a little Mirin, sometimes a little Miso, a little sesame oil, a bit of water... is VERY good). I like it with iceberg salad, cucumber, red onion, Wakame seaweed, peeled, sliced tomato, sliced radishes... but you can use the vegetables that you prefer. It is all good.
Best regards.
bru again for the soup please try using half of a star anus in the boiling mixture. The star anus reslly brings in the Chinese flavor profile.
The lard is actually flavored with star anise, cinnamon stick, and clove as we're using it for dessert and Chinese pastry.
I was going to make a joke about whether the glutinous rice contains gluten, but decided to look it up.
Apparently, glutinous rice doesn't actually have gluten, (not that a fad diet matters in reality). After this video, I'm looking up what keeps it so sticky.
Amylopectin :) I also hate the name 'glutinous rice' too FWIW, I much prefer 'sticky rice'. But... you know, 'glutinous rice balls' had better SEO and I'm willing to pick my battles lol
Purlicue 😂 y’all are too much
its great and all but buying them still is more cost effective.
Hey, what's up up, Perfect Life channel here, bringing you the best and useful videos ever, so if you are reading this comment now, consider subscribing.
Man.... this channel has ruined a reasonable number of food that I thought was vegetarian and I've been happily eating in China.
If it makes you feel any better, only the good ones use lard :)
China is a great place if someone wants to do 'meat-light'. Lots of great veg dishes here. But yeah, would totally be a minefield if you were following a strict vegetarian diet :/
That's a "clean" wok. Sacrilege!