Comments on: Black Sesame Dumplings (Tang Yuan)

By: Rasa Malaysia

Rasa Malaysia — Mon, 06 Feb 2012 01:27:30 +0000

The sesame paste is not supposed to be chewy, it should be like the picture oozing out from the tang yuan.

By: Elaine

Elaine — Sun, 05 Feb 2012 09:36:35 +0000

I tried this recipe,but after it has been folded into the gluttonous rice, the sesame filling came out hard or how should say it…not watery or pasty, and chewy.yes, the sesame paste is chewy.can u hel me out here.what did I do wrong.

By: Rasa Malaysia

Rasa Malaysia — Thu, 19 Jan 2012 07:55:44 +0000

Yes, you can freeze.

By: jojo

jojo — Wed, 18 Jan 2012 20:31:53 +0000

hi, i want to make this dumpling this weekend, but not sure if I can make it a night in advance (use it for the following afternoon). Please advise. Thank you so much in advance.

By: Chinese Indonesian food and some thoughts on authenticity « The Plaid Bag Connection

Thu, 22 Dec 2011 20:01:17 +0000

[...] referring to the Lantern Festival. Do the lontong (rice cakes) have any connection to the tangyuan (glutinous rice dumplings) traditionally served during the Lantern Festival in [...]

By: vivienne g.

vivienne g. — Sun, 23 Oct 2011 11:28:48 +0000

Am making it right now , and it already smells so good. Can’t wait to make the rice flour. Was wondering if I was to use the red bean paste filling, any tips on the fillings? Can the uncooked ones be frozen? Thanking you in advance

By: Julie @ juliechiou [dot] com

Julie @ juliechiou [dot] com — Thu, 20 Oct 2011 15:23:41 +0000

mmm this was one of my favorite things to eat growing up! i loved it when my mom made it :) can’t wait to try this for myself!! <3

By: Black and White Glutinous Rice Flour « Crustabakes

Black and White Glutinous Rice Flour « Crustabakes — Wed, 12 Oct 2011 06:58:55 +0000

[...] Black Sesame Tang Yuan [...]

By: Nurm

Nurm — Tue, 11 Oct 2011 08:06:30 +0000

So sorry to hear about someone else taking this recipe from you without giving you credit. WRT tang yuan, I decided 4 years ago that I wouldn’t make anything containing mochi flour, cos it is just sticky and messy, but I am tempted to give mochi flour a fair go…

By: Trish C.

Trish C. — Tue, 11 Oct 2011 05:02:16 +0000

I can’t wait to try this out! Previous recipes I’ve seen use premade sesame seed paste, but this “from scratch” recipe definitely looks manageable.