Tang Yuan with Sesame seed fillings
It is a Chinese sweet served during festivals. It reminds us about modak or Kozhukatta filled with coconut and sugar. The procedure is all similar to it but instead of coconut and sugar /jaggery, we add roasted and powdered black sesame seed powder, butter and sugar.
For black sesame filling
- 1 cup roasted black sesame
- 1 cup sugar or as needed
- 1/2 cup of butter melted
For Tang Yuan (Rice Ball)
- 2 cups glutinous rice flour preferably We can use normal rice powder used for making Patiri or Puttu)
- 1 cup water (use boiled water for patiri podi)
To make the black sesame filling
- Dry roast black sesame in a pan and then ground them into powders.
- In a bowl, mix black sesame powder with melted butter or lard and sugar. Mix well.
To make the dough
- Mix the glutinous rice flour and water to make the dough. Keep kneading for couple of minutes until the smooth. Make it into small balls. This procedure is same as making kozhukkatta dough.
- Take one small portion and shape it to a ball carefully and take a tsp of the mixture in the center and seal. Seal the rice dumpling completely. Make the balls as round as possible gently.
- We can either steam it in a steamer ( a safer option) or bring water to a boiling in a pot (the water should be at least 2 cm higher than the balls); cook the rice dumplings for 5-6 minutes or until they float on the surface.
- When it is done serve with sugar, or sweet osmanthus* syrup.
- This sweet is served with Osmanthus syrup. But as it is not available I have made sugar syrup with few drops of vanilla essence, grated lemon peel and ginger grated.
- Add few drops of sesame seed oil while make the rice dough to make it softer.
- Chinese rice dumplings calls for glutinous rice flour . I have used readymade puttu powder or pattri powder which can also be used and follow the same procedure for making a kozhukkatta.