Black Sesame Tang Yuan 黑芝麻湯圓

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AnonymousFebruary 20, 2014 at 1:57 AMI made the tong yuen according to your instructions and they turned out very well (even though I accidentally added one slab extra of sugar into the sesame mixture. A bit more sweet but still good. My first time making it, so I was unsure about proportion of dough to sesame paste when forming them. Now I know. If I could post a picture for you to see, I would. They were so cute and plump..ReplyDeleteRepliesReplyEllen L.February 20, 2014 at 2:31 AMGlad that they turned out well! Aren't Tong Yuan just the yummiest?! ~ellenReplyDeleteRepliesReplyAnonymousFebruary 20, 2014 at 11:46 PMThey are delish. My mother made some for my husband and me on our wedding day. She made us eat one each to start us on our new life together. We stood in her kitchen in our wedding garb, staring at each other with our mouths full, chewing and chewing away on the plump, gelatinous, juicy tong yuen. Its a memory embedded in my brain forever.ReplyDeleteRepliesEllen L.February 21, 2014 at 1:20 AMYou made us laugh! What a funny (and sexy!) memory to have from your wedding day! ~ellenDeleteRepliesReplyReplyAnonymousSeptember 26, 2014 at 4:44 PMI have never eaten sweet tong yuan before. I usually cook them in a savory type broth flavored with dried shrimp, Chinese cabbage, dried mushrooms and bar-be-que pork. This time I will try your sweetened tong yuan recipe.ReplyDeleteRepliesEllen L.September 26, 2014 at 5:52 PMWow, that sounds delicious! I've never eaten savory tong yuan before. We definitely must try it! ~ellenDeleteRepliesReplyReplyAnonymousSeptember 28, 2014 at 5:07 PMHi Ellen. I made your sweet sesame tong yuan as well as the savory tong yuan your other reader posted. They were both equally good but I don't have much of a sweet tooth and prefer savory/salty type foods. In making the tong yuan, is there a way to make them less sticky? After a while they just all seem to clump together- just one big massive dumpling in the pot.ReplyDeleteRepliesEllen L.September 28, 2014 at 7:58 PMRemove tong yuan from the pot as soon as cooked into a bowl of cool water. (Your cooking water will be quite starchy so don't keep it there!) Once tong yuan is cooled a bit, scoop out to serving bowl and immediately add your sweet or savory soup. Hope that helps! ~ellenDeleteRepliesReplyReplyLinda SchoutenJanuary 31, 2021 at 1:12 AMDear Ellen, oh I am so glad to find your page. We spent 7 wonderful years in HK and I miss the food. The first time I at tong yuan in a dessert place on kowloon side I was just mesmerised. I have ordered them whenever I saw them since and I still love them but the surprise of the beautiful tong yuan in a sweet spicy warm ginger soup, with that yummy earthy center of the black sesame and the crunch of the sugar in the filling.... oh wow. Thank you for posting this recipe. I have bought some frozen ones since but never tried to make them myself. I wonder if I froze the filling balls first, would they be easier to handle when putting the dough around it? Again thank you and I will be using your page as my HK fix!! ❤️🙏🏻ReplyDeleteRepliesReplyEllen L.January 31, 2021 at 9:18 PMDear Linda - so glad that we can help you get your HK fix! There is something addictive about this crazy city isn't there, esp. the food! As for the filling, yes, freezing the filling rounds before wrapping would make it easier. Good luck with the dumplings!😊ellenReplyDeleteRepliesllsOctober 7, 2021 at 3:55 AMThank you Ellen! You are a sweetheart! I am grateful for your recipes! DeleteRepliesReplyReplyEllen L.October 8, 2021 at 4:52 PMHey lls - Your most welcome!! 😜ellenReplyDeleteRepliesReply

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Ellen L.February 21, 2014 at 1:20 AMYou made us laugh! What a funny (and sexy!) memory to have from your wedding day! ~ellenDeleteRepliesReplyReply

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Ellen L.September 26, 2014 at 5:52 PMWow, that sounds delicious! I've never eaten savory tong yuan before. We definitely must try it! ~ellenDeleteRepliesReplyReply

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Ellen L.September 28, 2014 at 7:58 PMRemove tong yuan from the pot as soon as cooked into a bowl of cool water. (Your cooking water will be quite starchy so don't keep it there!) Once tong yuan is cooled a bit, scoop out to serving bowl and immediately add your sweet or savory soup. Hope that helps! ~ellenDeleteRepliesReplyReply

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llsOctober 7, 2021 at 3:55 AMThank you Ellen! You are a sweetheart! I am grateful for your recipes! DeleteRepliesReplyReply

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