Sweet Sesame Sticky Rice Ball Soup (Tong Yun)
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A traditional dessert for the Lantern Festival, these sweet, sticky, and sesame-filled rice balls are cooked in a sweet soup. The round shape of the tong yun balls mimics the roundness of the full moon, making it an auspicious dessert.
00:40:00 total
Serves 6
medium
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Ingredients
- glutinous rice flour - watch the video to see
- hot water - watch the video to see
- cold water - watch the video to see
- black sesame powder - watch the video to see
- desiccated coconut - watch the video to see
- melted butter - watch the video to see
- peanut butter - watch the video to see
- honey - watch the video to see
- water - watch the video to see (for soup)
- sugar - watch the video to see
- coffee creamer - watch the video to see
- ginger - watch the video to see
Instructions
- Prepare the Dough: Mix glutinous rice flour with hot water, then add cold water as you mix and knead. Cover and let the dough rest for 30 minutes.
- Prepare the Filling: Mix black sesame powder, desiccated coconut, melted butter, peanut butter, and honey. Freeze until firm.
- Prepare the Soup: Combine water, sugar, and coffee creamer in a pot.
- Assemble the Rice Balls: Divide the dough and filling into equal pieces. Shave a piece of dough into a bowl, add a piece of filling, then seal it by pinching the dough together. Smooth out the seam by rolling it around in your palms.
- Cook the Rice Balls: Cook the tong yun in a pot of boiling water for five minutes. They're ready when they float. Transfer them into an ice water bath to prevent sticking.
- Finish the Soup: In a clean pot, boil the sweet soup, add ginger and the cooked rice balls. Warm for 30 seconds.
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