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Thursday, January 30

芝蔴汤圆 (sesame dumplings)

Sesame seeds, black;
toasted, ground
½ cup
Sugar, granulated
¼ cup +
¼ cup
Butter, softened
¼ cup
Flour, sweet rice
2 ½ cups
Water, cold
1 cup +
2 cups
Ginger, sliced
  1. Combine the sesame seeds, ¼ cup sugar, and butter. 
  2. Roll into ½-inch-diameter balls, place on a baking sheet lined with plastic wrap, and freeze for 1 hour. 
  3. Mix the flour with 1 cup water until a soft dough forms; knead together until smooth. 
  4. With floured hands, pat a round disk from a small piece of dough. 
  5. Place a sesame seed ball in the center, and gently pinch and roll the dough around the ball.
    You should not be able to see the sesame seeds through the dough, so add more if needed. 
  6. In a medium pot, bring 2 cups water to a boil. 
  7. Add the ginger and ¼ cup sugar, and cook for 5 minutes. 
  8. Drop in the tang yuan gradually, maintaining a gentle boil; they are ready once they are translucent and floating to the top. 
  9. Serve with ginger syrup from which they were cooked.

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