Ningbo Tangyuan

Ningbo Tangyuan are delightful gluten-free glutinous rice balls filled with a sweet black sesame paste, served in a warm and comforting ginger syrup. This dish is traditionally enjoyed during festivals and is perfect for a midnight snack to satisfy your sweet cravings.

Ingredients

• Glutinous rice flour - 150g
• Water - 100ml
• Black sesame seeds - 50g
• Powdered sugar - 30g
• Fresh ginger - 10g
• Rock sugar - 30g
• Salt - a pinch

Steps

1. In a dry pan, toast the black sesame seeds over medium heat until fragrant, about 5 minutes. Let them cool slightly.
2. Once cooled, blend the toasted sesame seeds in a food processor until they form a paste. Add the powdered sugar and a pinch of salt, and blend until smooth.
3. In a bowl, mix the glutinous rice flour with water gradually until a dough forms. Knead gently until smooth and pliable.
4. Divide the dough into 8 equal pieces. Flatten each piece in your palm and place a small spoonful of the black sesame filling in the center. Carefully wrap the dough around the filling and roll it into a ball.
5. In a pot, bring water to a boil. Gently drop the prepared tangyuan into the boiling water and cook for about 5-7 minutes until they float to the surface.
6. While the tangyuan are cooking, prepare the ginger syrup by boiling 500ml of water with sliced ginger and rock sugar in a separate pot until the sugar dissolves, about 5 minutes.
7. Once the tangyuan are cooked, remove them with a slotted spoon and place them in the ginger syrup. Let them soak for a minute before serving.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Provides a source of energy due to carbohydrates from glutinous rice.
• Black sesame seeds are rich in calcium and antioxidants.

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