Inspired by: Tang yuan (Lantern Festival & Dongzhi)
- Vata seasonOct – Dec in the north
Black Sesame Tang Yuan in Ginger Syrup
- Serves
- 6
- Portion
- 4 balls + syrup
- Time
- 1 h
- Texture
- Soft, chewy
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Glutinous (sticky) rice | 1⅔ cups glutinous rice flour | 200 g | 1000 g | |
| Water | 170 ml for dough + syrup water | 400 ml | 2000 ml | |
| Sesame seeds (til) | 6 tbsp black sesame, ground | 60 g | 300 g | |
| Ghee (cow) | 4 tsp | 20 g | 100 g | |
| Jaggery (gur) | ⅓ cup + 1 tbsp (filling and syrup) | 80 g | 400 g | |
| Ginger, fresh | 5 slices | 20 g | 100 g |
Method
How to cook it
Step 1: Filling: mix ground sesame, ghee and 30 g jaggery; chill 20 minutes; roll into 24 small balls.
Step 2: Dough: mix flour with ≈ 170 ml warm water to a soft play-dough consistency.
Step 3: Wrap each filling ball in a piece of dough; roll smooth.
Step 4: Simmer ginger and remaining jaggery in 1 L water 10 minutes; boil tang yuan in it until they float plus 2 minutes.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromLard→Toghee
Appears in
Related recipes & Indian cousins
Sweets & Dessert Soups
Mango Sticky Rice (Khao Niao Mamuang)
Inspired by Khao niao mamuang
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Sweets & Dessert Soups
Red Bean Soup with Dried Tangerine Peel (Hong Dou Tang Shui)
Inspired by Cantonese tong sui
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Sweets & Dessert Soups
Sweet Potato in Ginger Syrup (Fan Shu Tang)
Inspired by Ginger sweet-potato dessert soup
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Sweets & Dessert Soups
Mung Bean Dessert Soup with Pandan (Lü Dou Tang)
Inspired by Lü dou tang / bubur kacang hijau
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Vol I · Jan 6January
Til–Gud–Saunth Mini Ladoo (soft-set)
- Vegan if oil replaces ghee
- Gluten-free
- Soy-free
- Vata
- Pitta
- Kapha
Vol I · Feb 6February
Basant Kesari Meetha Chawal
- Gluten-free
- Soy-free
- Vata
- Pitta
- Kapha
Variations & further ideas
More from Sweets & Dessert Soups
Sweets & Dessert Soups
Mango Sticky Rice (Khao Niao Mamuang)
Inspired by Khao niao mamuang
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Sweets & Dessert Soups
Red Bean Soup with Dried Tangerine Peel (Hong Dou Tang Shui)
Inspired by Cantonese tong sui
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Sweets & Dessert Soups
Sweet Potato in Ginger Syrup (Fan Shu Tang)
Inspired by Ginger sweet-potato dessert soup
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Sweets & Dessert Soups
Mung Bean Dessert Soup with Pandan (Lü Dou Tang)
Inspired by Lü dou tang / bubur kacang hijau
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Also good this season
Breakfasts & Porridges
Stewed Apple & Cinnamon Steel-Cut Oats
Inspired by Scottish porridge
- Gluten-free
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Buckwheat–Spelt Pancakes with Warm Berry Compote
Inspired by American breakfast pancakes
- Vegan if oil replaces ghee
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Sweet-Potato & Ginger Breakfast Hash with Ricotta
Inspired by Diner breakfast hash
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Rye & Oat Porridge with Stewed Plums
Inspired by Scandinavian rye porridge
- Vegan if oil replaces ghee
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha