Halloween is here and I wanted something cozy, sweet and a little festive. So I made Pumpkin Black Sesame Tang Yuan. Chewy rice balls with nutty black sesame filling, served in warm sweet ginger soup with dates and goji berries. It’s comforting, golden like a pumpkin and perfect for a cold day.
Table of Contents
- What is Pumpkin Black Sesame Tang Yuan?
- Ingredients
- How to Pumpkin Black Sesame Tang Yuan
- Top Tips
- Frequently Asked Questions
What is Pumpkin Black Sesame Tang Yuan
Tang yuan (湯圓), or as I like to call it tong1 jyun4 in Cantonese, are chewy glutinous rice balls usually served in a warm sweet soup.
They’re a classic Chinese dessert, especially around festive times like Winter Solstice or Lunar New Year. Traditionally, they’re white and filled with black sesame, red bean or peanut paste. It’s super comforting, cozy and nostalgic.
This version is my little Halloween twist! I’m using pumpkin to add natural sweetness and give the dough a yellow-orange colour, just like a Halloween pumpkin. The filling is still the classic black sesame we all love, rich, nutty and just the right amount of sweetness.
You can just boil the glutinous rice balls and enjoy them on their own, but I love serving them in the sweet ginger soup with dates and goji berries. It makes the ultimate cozy dessert on a cold day that’s super soothing. Bonus: dates, ginger, and goji berries are great for women during their period, helping support blood and circulation naturally.
Ingredients
Check out the recipe card below for the full ingredient list.
Pumpkin
I’m using pumpkin to give the dough natural sweetness and that beautiful yellow-orange colour, just like a Halloween pumpkin.
It also keeps the tang yuan soft and adds a subtle flavour without needing sugar. I didn’t add any sugar to the dough because the black sesame filling is already rich and flavourful, and I love letting the pumpkin’s natural sweetness shine through.
As a reference, if I order boba, I usually go for 30% sugar. That is my perfect level of sweetness, so I like to keep the dough simple and natural! So if you like the same level of sweetness, stick with my sugar amount in this recipe.
Glutinous Rice Flour
Glutinous rice flour is what gives tang yuan their signature chewy texture. There are no real substitutes because it creates that mochi-like, bouncy and chewy texture.
I add it gradually to the steamed pumpkin puree in three additions so the dough doesn’t become too sticky or too dry. You can adjust the amount depending on how moist your pumpkin is.
The key is to knead until the dough feels soft and smooth and doesn’t stick to your hands.
Black Sesame Seeds
Black sesame is the classic filling we all love! Toasting the seeds brings out a nutty aroma, then grinding them and mixing with butter and honey makes a rich, slightly sweet paste.
For this recipe, I added around 2 to 3 tablespoons of honey so it’s not overpowering. As I mentioned earlier, if you drink 30% sugar for your boba, this amount of honey would be perfect for you! Feel free to add a little more honey if you like your desserts more on the sweeter side.
If you’re not a fan of black sesame, you can try other fillings like red bean, peanut butter or even Nutella. I always go for black sesame, but feel free to get creative! I’ve even seen someone put a Malteser inside their tang yuan. Sounds fun, but I haven’t tried it myself yet.
Sweet Ginger Soup
You can serve the tang yuan on it’s own straight after boiling, but I personally love pairing it with a sweet ginger soup. It’s warm, nourishing and perfect for this weather. The subtle spiciness of the ginger and the sweetness of the slab sugar make it so cozy!
- Ginger adds warmth and a mild spice that balances the sweetness.
- Dried Chinese dates bring natural sweetness and are also great for supporting blood, which is helpful during your period (for my girlies!).
- Goji berries add a pop of colour and extra nutrition.
- Chinese slab sugar is my sugar of choice. It’s less processed than regular white sugar and made from concentrated sugarcane juice, with molasses that give it a rich, earthy and malty flavour. You can substitute with brown sugar if needed, but the flavour will be slightly different. You can usually find it in Asian supermarkets labelled 片糖 (piàn táng). It’s a traditional ingredient in Chinese desserts and soups and can even be enjoyed as a snack.
How to Make Pumpkin Black Sesame Tang Yuan
Make the sweet ginger soup
In a small pot, add water, Chinese slab sugar, ginger and dates. Bring to a boil, then reduce to low heat and simmer for 15 minutes. Add goji berries last, just before serving. While the soup simmers, make the tang yuan.
Prepare the black sesame filling
Toast black sesame seeds in a pan over medium-low heat for about 5 minutes until they smell fragrant and nutty. Let them cool completely, then grind until fine (a coffee grinder works well).
In a bowl, mix the ground black sesame with softened butter and honey until it forms a paste. Adjust sweetness to taste.
Line a small rectangular container with parchment paper, spread the sesame paste evenly, and freeze for 30 minutes until mostly firm. This makes it easier to cut into even squares and roll into small balls (around 9g each). Keep the filling balls frozen until ready to use.
Make the pumpkin dough
Slice 200g of pumpkin into thin pieces for faster steaming. Steam for about 15 minutes until soft enough to pierce easily with a fork. Blend into a smooth puree (or mash well).
In a large bowl, add the pumpkin puree and gradually mix in the glutinous rice flour in three additions. The exact amount of flour depends on how much moisture your pumpkin has. For 200g of pumpkin, I used about 150g of flour. Knead into a smooth ball; the dough should be soft and not too sticky. Add a bit of neutral oil to keep it moist, then cover with a damp towel and set aside.
Shape the tang yuan
Take the black sesame paste out of the freezer, cut it into even squares, and roll into about 20 balls (around 9g each). Keep them in the freezer while you shape the pumpkin dough.
Divide the pumpkin dough into 20 pieces (about 15g each). Keep the dough covered with a damp towel while you work to prevent it from drying out. Flatten each piece into a small disc, place a sesame ball in the centre, and wrap it gently. Pinch to seal, then roll between your palms until smooth.
Cook the tang yuan
Bring a pot of water to a boil. Gently add the tang yuan and stir right away to prevent them from sticking to the bottom of the pot. Cook until they float to the surface, then let them boil for another minute.
Serve
Reheat the sweet ginger soup, add the cooked tang yuan, and serve warm.
Top Tips
1) Prepare the sweet ginger soup
Prepare the soup while making the tang yuan so it’s ready to serve. I like to keep it on a very low simmer while I work on the tang yuan, so the ginger, dates and goji berries can slowly release their flavours and make the soup more concentrated.
2) Chop pumpkin into small and thin pieces
Slice the pumpkin into small, thin pieces so it steams faster. I like to steam on high heat for about 15 minutes, or until it’s easy to pierce with a fork. Let it cool slightly, then blend into a smooth puree.
3) Gradually add glutinous rice flour
Add it gradually in three additions while mixing into the pumpkin puree. The amount of flour you add may vary depending on how much moisture your pumpkin releases.
For 200g of steamed pumpkin, I added about 150g of glutinous rice flour to create a soft and smooth dough that doesn’t stick to my hands. This is what gives tang yuan it’s signature chewy, bouncy texture!
4) Freeze your black sesame paste
After toasting and grinding your black sesame seeds and mixing them with honey and butter to make the filling, here’s an important tip: spread the paste on parchment paper in a container and put it in the freezer.
Because of the butter, the paste can get runny quickly, which makes it tricky and messy to fill the tang yuan. You don’t want to stain your orange pumpkin dough with black paste!
Freezing it first makes it easy to cut into even pieces, roll into balls, and freeze again so they hold their shape. Then wrapping them in the pumpkin dough is much easier and cleaner.
5) Keep the pumpkin dough covered
When wrapping your tang yuan, make sure to keep the pumpkin dough pieces covered with a damp towel so they don’t dry out while you work.
Flatten each piece, place a black sesame ball in the centre, then pinch and seal carefully. Roll into smooth balls to prevent cracks and filling leakage.
Love Asian Desserts?
Frequently Asked Questions
You can try sweet potato or kabocha squash, but I’m using pumpkin for the Halloween vibe. Other vegetables may release more or less water, so you’ll need to adjust the amount of glutinous rice flour accordingly.
Yes, you can use brown sugar, but the flavour will be slightly different. Slab sugar gives a richer, malty and earthy sweetness.
Yes! Freeze the filled balls on a tray first so they don’t stick together, then transfer to a bag or container. Boil directly from frozen when ready to eat.
Stir gently while boiling and make sure the water is at a rolling boil before adding the balls.
Of course! Red bean, peanut butter or even Nutella works. I personally love black sesame, but feel free to get creative.
They’re done when they float to the surface and feel soft and chewy.
Yes, you can enjoy the tang yuan on their own, but the soup adds warmth and a cozy, nourishing flavour that’s perfect for cold days.
Pumpkin Black Sesame Tang Yuan
2
servings30
minutes5
minutesHalloween is here and I wanted something cozy, sweet and a little festive. So I made Pumpkin Black Sesame Tang Yuan. Chewy rice balls with nutty black sesame filling, served in warm sweet ginger soup with dates and goji berries. It’s comforting, golden like a pumpkin and perfect for a cold day.
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Ingredients
- Pumpkin dough:
200 g pumpkin, sliced
150 g glutinous rice flour
1/2 tsp neutral oil
- Black sesame filling:
100 g black sesame seeds
2 tbsp honey (not-too-sweet!)
50 g unsalted butter, softened
- Sweet ginger soup:
3 cups water
20 g Chinese slab sugar
6 slices ginger
1/2 cup Dried Chinese dates
1/4 cup goji berries
Directions
- Make the sweet ginger soup:
- In a small pot, add water, Chinese slab sugar, ginger and Chinese dates. Bring to a boil, then reduce to low heat and simmer for 15 minutes. Add goji berries last, just before serving. While the soup simmers, make the tang yuan.
- Prepare the black sesame filling:
- Toast black sesame seeds in a pan over medium-low heat for about 5 minutes until they smell fragrant and nutty. Let them cool completely, then grind until fine (a coffee grinder works well).
- In a bowl, mix the ground black sesame with softened butter and honey until it forms a paste. Adjust sweetness to taste.
- Line a small rectangular container with parchment paper, spread the sesame paste evenly, and freeze for 30 minutes until mostly firm. This makes it easier to cut into even squares and roll into small balls (around 9g each). Keep the filling balls frozen until ready to use.
- Make the pumpkin dough:
- Slice 200g of pumpkin into thin pieces for faster steaming. Steam for about 15 minutes until soft enough to pierce easily with a fork. Blend into a smooth puree (or mash well).
- In a large bowl, add the pumpkin puree and gradually mix in the glutinous rice flour in three additions. The exact amount of flour depends on how much moisture your pumpkin has. For 200g of pumpkin, I used about 150g of flour. Knead into a smooth ball; the dough should be soft and not too sticky. Add a bit of neutral oil to keep it moist, then cover with a damp towel and set aside.
- Shape the tang yuan:
- Take the black sesame paste out of the freezer, cut it into even squares, and roll into about 20 balls (around 9g each). Keep them in the freezer while you shape the pumpkin dough.
- Divide the pumpkin dough into 20 pieces (about 15g each). Keep the dough covered with a damp towel while you work to prevent it from drying out. Flatten each piece into a small disc, place a sesame ball in the centre, and wrap it gently. Pinch to seal, then roll between your palms until smooth.
- Cook the tang yuan:
- Bring a pot of water to a boil. Gently add the tang yuan and stir right away to prevent them from sticking to the bottom of the pot. Cook until they float to the surface, then let them boil for another minute.
- Serve:
- Reheat the sweet ginger soup, add the cooked tang yuan, and serve warm.
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