Hi! I’m Cassandre, and today on Caramel Loafing, I’m sharing one of the most comforting desserts in Taiwanese cuisine: Molten Black Sesame Tangyuan — chewy glutinous rice balls filled with a rich, oozy black sesame filling.
Tangyuan is a traditional dessert enjoyed during the Winter Solstice and Lantern Festival, but in Taiwan, you’ll find it served all year round. With its soft, bouncy skin and molten center, it’s deeply nostalgic and satisfying.
Making tangyuan from scratch might seem intimidating, but it’s surprisingly simple once you know the steps. This recipe walks through every part: how to prepare the glutinous rice dough, how to make the luscious sesame filling, and how to cook the tangyuan properly so the filling stays molten without bursting.
We’ll walk through the foolproof ingredient ratios for the dough and filling, along with freezing and cooking tips to make your first batch a success—even if you’re a beginner.
Want to explore more delicious flavors? Here are some delicious recipes you might enjoy:
A classic and beloved Taiwanese breakfast: Savory Soy Milk with Egg
A traditional Japanese wagashi dessert: Kanto-Style Sakura Mochi
A fun and uniquely shaped treat: Fortune Cookies
A simple and comforting home-cooked dish: Japanese Meat and Tofu Stew (Nikudōfu)
Japan’s most-loved and juicy yoshoku dish: Japanese Hamburg Steak with Worcestershire Red Wine Sauce
Molten Black Sesame Tangyuan Recipe
Ingredients
Yield: 10 regular-sized tangyuan
- Glutinous rice flour – 100g (3.5 oz)
- Room temperature water – 75ml (75g / 2.6 oz)
- Ground black sesame powder – 45g (1.6 oz)
- Lard – 50g (1.8 oz)
- Granulated sugar – 30g (1.1 oz)
Curious about the nutrition? Use our dessert nutrition calculator to break it down by portion.
Instructions
Prepare the molten sesame filling:
- In a bowl, combine 45g sesame powder, 30g sugar, and 50g lard. If the lard is too firm, place the bowl over another filled with hot water to soften it. Mix until smooth and fully blended.
- Chill the mixture in the fridge for at least 30 minutes until it hardens.
- Once firm, scoop and shape into small balls (about 10g / 0.35 oz each). Avoid using your palms for too long, as body heat melts the filling. Use your fingertips to shape quickly.
- Freeze the sesame balls until completely solid—this makes wrapping them much easier.
Make the glutinous rice dough (using the “starter dough” method):
- Combine 100g glutinous rice flour with 75g (75ml) of water. Stir until crumbly clumps form.
- Pinch off about 10% of the mixture and shape it into a small disc—this is your starter dough.
- Boil a small pot of water and cook the disc until it floats. Remove and knead it back into the remaining dough.
- Knead until the dough becomes soft, smooth, and elastic. If it’s too sticky, dust with a bit more flour; if it’s dry or cracking, dampen your hands and knead in a little water.
- Once ready, cover the dough with a damp towel or plastic wrap to prevent drying.
Assemble the tangyuan:
- Remove the frozen sesame balls from the freezer—they should be rock solid and make a clinking sound when dropped onto the table.
- Pinch off a piece of dough (~12–13g / 0.4–0.45 oz), roll into a ball, and flatten into a small cup shape with your fingers.
- Place a frozen sesame ball in the center and wrap the dough around it, sealing tightly. Use your thumbs and fingers to press and rotate while closing the top.
- Tip: Keep the unused filling in the freezer and work in small batches. If your thumb gets sticky, lightly dust it with glutinous rice flour.
- Dust finished tangyuan with glutinous rice flour if eating immediately. If freezing for later, skip the dusting step.
Cook the tangyuan:
- Start with a pot of boiling water. Drop in the tangyuan and stir gently to prevent sticking.
- Boil over medium-high heat until they float, then continue cooking for 1–2 more minutes.
- Cover with a lid and simmer on low for another 4–5 minutes to ensure the center melts completely.
- Serve immediately while hot. Take a bite and enjoy the molten sesame lava!
These are just as gooey and satisfying as store-bought Kuai Kuai (桂冠) sesame tangyuan—if not more so. For an ultra-smooth filling, grind the sesame powder finer. If you like a bit of texture, use it as-is.
Watch the full step-by-step video here: Molten Sesame Tangyuan Video