For this classic holiday Malaysian recipe, dim sum chef at the China World Summit Wing, Chef Mike Lei (along with a tiny sous chef Yiming), whips up glutinous rice balls.
‘My favourite part was putting the sesame seeds in the dough. I want to make this recipe at home with my family’ – Yiming Lu, 9, German Embassy School Beijing
500g black sesame seeds, toasted
150g white sesame seeds, toasted
150g peanut butter
300g vegetable oil
50g walnuts, toasted and ground
500g glutinous rice flour
150g wheat starch flour
1,500ml hot water
Black sesame filling
1. Grind the black sesame seeds into a powder in a food processor.
2. Mix the powdered black sesame with the white sesame seeds, sugar, peanut butter, vegetable oil and ground walnuts in a bowl until it becomes a thick paste.
3. Put filling in the refrigerator to chill for one hour.
1. Mix the glutinous rice flour with the sugar and set aside.
2. Add the hot water to the wheat starch flour and knead until it forms a soft dough.
3. Add in the glutinous rice flour and sugar mixture to the wheat starch flour dough. Gradually pour in the oil and knead into dough. If the dough is too wet, add a small amount of glutinous rice flour. If the dough is too dry, add a small amount of water. You may need to adjust the water ratio accordingly because the ambient humidity can affect the dough.
4. Divide the dough into 1.5-inch balls and keep covered with a damp towel.
5. Take a dough ball and, using your thumb, make an indentation in the ball, forming a bowl-like shape.
6. Place the black sesame filling in the middle of the dough. Seal the opening carefully, making sure the filling does not escape. Gently shape the balls by rolling around with both hands.
7. Place a small amount of the tangyuan into a pot of boiling water. Allow them to float to the service and then cook an additional one minute.
8. Quickly scoop out the tangyuan and serve immediately.