HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Oh my gosh this is one of my favourite dishes. My parents make it all the time whenever I go home to visit them. A tip for the glutinous rice flour and water mixture: I alternate between smaller amounts of water and the flour so that you can get the right texture. That way if you happen to add too much water, you still have flour left over to fix your mistake (and vice versa). Thank you for sharing this video!
Oh my god that 1/4 teaspoon salt makes all the difference! The first time I made those rice balls I forgot to add the salt and it felt like something was missing; this time I made sure I add the salt and it’s soooooooo good!!!
This, this is how you make a recipe video. All the necessary tips, no unnecessary personal long stories and inside jokes, all the measures, just perfect. I'm gonna subscribe!
some people fills them with sweet yam paste, sweet ground peanuts and sweet ground black sesame and serves them in sweet soybean curd and milk or sweet peanut soup etc. so good! ( and we usually have them during the festive season to signify gathering and togetherness!
Yep, any kind of nutty filling will do. And pork/vegetable filling is also quite popular here in Shanghai. Of course you don't serve a savory dish in sweet soups, therefor the water in which the dumplings are boiled is served instead. I know it's a most unique take on Tang Yuan/Tong Yun, but I don't think it hurts to give it a try.
I tried few similar recipies to this in Hong Kong, with their unique coffee and tea... its quite depressing not being able to find that again..but can't afford to travel so far for a meal ... lol
My family adds pandan leaves into the tea too! We usually get store bought tang yuan - so thanks for this awesome recipe Pai, now I'll make it at home instead! ❤️
thank u for this video, i was looking for someone who actualy make the paste with real sesame seeds rather than sesame powder! thank u for the blending instructions
I actually got myself to try this, and it totally worked...! Soooo yum. Hands down best Tong Yuan instructions on the entire Internet. Love from London
Omg thank you so much! I never knew that the red rice flour bag isnt for mochi making, no wonder mine always failed! This is so informative and helpful, i look forward to giving this a try!
On the other hand this is also very do-able for me, as a college student! I bought a pre-grinded sesame powder because i don’t have a grinder, and made my ginger tea in my instant pot along with pandan leaves added in. I don’t have pots and pans even though i have a stove, so i just microwaved my coconut oil to make it melt. I made this several times before knowing Pailin’s recipe and the most useful tip to brush the oil on my palm. Makes so much difference!
I think another good indicator to see if the seeds are roasted is picking a couple and pressing them between your fingers, if they disintegrate in a powder they are roasted, if they stay the same they are still raw. Or at least is what I did once when I toasted raw sesame seeds
I had the luck of trying some of these at a church I would go to as a kid and I’m obsessed with Asian deserts So grateful to have been able to try these!
I just found your channel, and I am so excited. I love food from all over Asia and have an extensive cookbook selection (now I want to add yours. I've always purchased these from the Asian grocery stores I shop at, because I thought they would be a terror to make. I have all of the ingredients at home, so I am definitely trying them in the next couple days. I assume it would be similar for the ones filled with red bean paste and covered in sesame seeds. I cannot wait to watch more of your videos!! Thanks for sharing!!
I've loved these forever, but never knew they'd be so easy to do. Will be giving this a try tomorrow! Thank you for giving me something to do in self-isolation!
I LOVE this dessert. I'm from Had Yai as well. During my childhood, this dessert and other Chinese inspired desserts (เต้าทึง เต้าฮวย รวมมิตร etc.) are especially well-known and popular there. I miss them so much.
I also use those Thai spoons. One of the greatest inventions. It can be used as a spoon, tiny bowl, knife, and a measuring device. Thin enough to cut cooked foods but strong enough to never warp because of the angles built into the spoon.
remind my favorite dessert from my childhood ( I think first time in china town , YaoWaRat , Bangkok , Thailand ) until today still one of the most my fav. thank you for the demo , i will try to make my own one day... thank you to bring my time back.....
Pai it is just so amazing how much culinary traditions are so much conserved across counties which do not share boundaries. I am from South India and believe me we have exactly the same rice dumpling with black sesame filling. The only difference is along with sesame we add coconut to the filling, the dough is made with regular rice flour since we dont get glutinous rice flour and instead of boiling the dumpling we steam it. Apart from these three differences everything else is the same. Of course the dumpling are eaten alone not with any tea. I see lot of similarities between Thai cuisine and South Indian cuisine. This could be because Indians did had some connections with South East Asian countries centuries back.
@@aravindhanvivekanandhan7106 No this is chinese desert and it had nothing to do with indian. It is called Tang Yuan. There are many chinese living in Thailand.
This is my favorite dessert! And I was so happy to find your video and I thank you! I usually buy these at Uwajamaya but they have stopped carrying them. And that being the largest Asian market,it was the only market near me that had them. I can't wait to try to make these!
tang yuan is pretty easy to make even for kids when you get the dough right. in china it's common to make it at home or everybody sit around the table to make it together. i learned it when i was 9 or 10 from mom because we had a competition in class at school so i never thought it was something impossible to make it ourselves! the easiest filling is chopped brick shaped cane sugar (pian tang in chinese) so when it's boiled the sugar will melt inside;) then the frozen rice balls became more common products in supermarket later so we made it less often and we enjoy different fillings which we don't make at home.
We have similar like that in Indonesia, in Bali no Java island especially we using ground peanut since sesame isn’t really our rain staple. In some variations we also put cooked tody palm in syrup
I just tried to make some before watching the video they literally look like a monster - very scary. Thanks for the tip for first freezing the filling - so clever! and also the fact that the black thumb should not touch the dumpling - gosh mine looked like they were picked up from dumpster.... Thanks Pailin!!!
Oh my God. I had such a hard time making these at home a while back. The dough kept cracking on me and it was just a sad mess. Thanks for making a recipe on this! It's my favorite dessert :D
Yums my favourite tang yuan in black sesame😍we add pandan leaves to boil the ginger soup. Eaten during full moon, Chinese New Year festivals. We have matcha with red bean filling, yam filling...in soya bean milk instead of ginger soup too😁
I love your channel and recipes and to be honest really really "wink" like you too. I just ordered Thai chili paste and Thai chilies to make your Tom Yum Spaghetti. I had an authentic Thai restaurant that I loved right down the road that had to shut down because of this Covid nightmare. I will miss you Chalita! I used to order full on "10" on the heat scale and loved it. She offered to teach me how to cook Thai, but work keeps me really busy. Thank you so much and I am learning from you now, Chalita would be happy.
This is similar to an Odiya dessert called Manda pitha...we add ginger n jagery alongwith sesame seeds paste or grated coconut n make the stuffing hence eliminating the requirement of a separate concoction. N I absolutely love it! My grandmother used to make it n it's one of my most favourite childhood memories to go to her place n be served these piping hot yummy dumplings! I love these chilled too! But I m sure having them with a separate concoction or tea must be a lil different n I would love to try it. Love your videos. I m from India ☺️
Its a filling dessert, we havd it in the Philippines, but its called "Palitaw Latik", from a floating rice cake in reduced coconut milk based syrup like soup.
Yes!! I ate these on yuan xiao jie every year with my family, but only the frozen supermarket version. The black sesame were my favorite. I actually tried to make these one time in college for a video project for my Chinese class, but undercooked the dough on accident so they were horrible!! I'll try again with the proper 9 & 12 grams this week so maybe next yuan xiao jie we can eat homemade ones!
hi thank you so much for a really amazing and simple guide video 🙏💖 i never made this desert but it looks delicous and i heard ther are lots of bua loy tyeps and filling i would love to know the tyeps and fillings that thid desert can be made of i heard salted egg and black saseme seeds and i really want to know more about this i saerched alot and i coudn't find any and btw sorry for my bad english nit my first language 💖🌹
Hi Pai! I absolutely love your channel, and it has inspired me to cook more! Could you maybe explore more Vietnamese recipies? I would love to see your take on Pho or Bun Bo Hue (it's a wonderful mildly spicy lemongrass pork/beef noodle soup)!
In Indonesia, it's similar with "Wedang Ronde". Wedang means hot drink, the hot ginger tea. Ronde is the name of the ball shaped dough. But in wedang ronde, the filling of the dough is palm sugar and peanut. The palm sugar inside the dough will melt when the dough was boiled. So it'll make an explosion sensation when you bite it. Also, there are another feeling of the ginger tea, not only the ball shaped dough. But also roasted/boiled peanut, some agar-agar, palm fruit, or sometimes sliced bread. It's so yummy, especially on this rainy season like this on Southeast Asia. 👍
10:30... the flat-bottomed spoon is called a "porcelain spoon" , although I can see a metal one being used here. The original versions were all porcelain, so I'm not sure if the term 'porcelain' still applies. It can also be called a Chinese spoon, Chinese soup spoon, or duck spoon.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Hi Pailin, just wondering, if I can make them in advance and freeze them for later use?
If so, should I cook them before freezing?
Oh my gosh this is one of my favourite dishes. My parents make it all the time whenever I go home to visit them. A tip for the glutinous rice flour and water mixture: I alternate between smaller amounts of water and the flour so that you can get the right texture. That way if you happen to add too much water, you still have flour left over to fix your mistake (and vice versa). Thank you for sharing this video!
Oh my god that 1/4 teaspoon salt makes all the difference! The first time I made those rice balls I forgot to add the salt and it felt like something was missing; this time I made sure I add the salt and it’s soooooooo good!!!
This, this is how you make a recipe video. All the necessary tips, no unnecessary personal long stories and inside jokes, all the measures, just perfect. I'm gonna subscribe!
some people fills them with sweet yam paste, sweet ground peanuts and sweet ground black sesame and serves them in sweet soybean curd and milk or sweet peanut soup etc. so good! ( and we usually have them during the festive season to signify gathering and togetherness!
Yep, any kind of nutty filling will do. And pork/vegetable filling is also quite popular here in Shanghai. Of course you don't serve a savory dish in sweet soups, therefor the water in which the dumplings are boiled is served instead. I know it's a most unique take on Tang Yuan/Tong Yun, but I don't think it hurts to give it a try.
Can you share a simple recipe for the sweetened been curd. Sounds very tasty. Thanks
I tried few similar recipies to this in Hong Kong, with their unique coffee and tea... its quite depressing not being able to find that again..but can't afford to travel so far for a meal ... lol
My family adds pandan leaves into the tea too! We usually get store bought tang yuan - so thanks for this awesome recipe Pai, now I'll make it at home instead! ❤️
thank u for this video, i was looking for someone who actualy make the paste with real sesame seeds rather than sesame powder! thank u for the blending instructions
I actually got myself to try this, and it totally worked...! Soooo yum. Hands down best Tong Yuan instructions on the entire Internet. Love from London
Omg thank you so much! I never knew that the red rice flour bag isnt for mochi making, no wonder mine always failed! This is so informative and helpful, i look forward to giving this a try!
"Tea is steaping and filling is chilling" so cute
Every Asian has that type of spoon in their home. 😂 It’s really an Asian spoon staple.
On the other hand this is also very do-able for me, as a college student! I bought a pre-grinded sesame powder because i don’t have a grinder, and made my ginger tea in my instant pot along with pandan leaves added in. I don’t have pots and pans even though i have a stove, so i just microwaved my coconut oil to make it melt. I made this several times before knowing Pailin’s recipe and the most useful tip to brush the oil on my palm. Makes so much difference!
I think another good indicator to see if the seeds are roasted is picking a couple and pressing them between your fingers, if they disintegrate in a powder they are roasted, if they stay the same they are still raw. Or at least is what I did once when I toasted raw sesame seeds
I love how you explain things with alternatives too
Love this dessert! My dad used to make black sesame rice pudding and said it helped keep his hair black!!
I had the luck of trying some of these at a church I would go to as a kid and I’m obsessed with Asian deserts
So grateful to have been able to try these!
I made these for CNY and your recipe’s works like wonder! Thank you 😊
I can't count how many times I've burnt the roof of my mouth eating these recklessly
gummydogs 😂😂😂
bite and blow LOL
Love this Tang Yuan, beside Black Sesame Peanut & Red Bean Paste also taste good too.
I just found your channel, and I am so excited. I love food from all over Asia and have an extensive cookbook selection (now I want to add yours. I've always purchased these from the Asian grocery stores I shop at, because I thought they would be a terror to make. I have all of the ingredients at home, so I am definitely trying them in the next couple days. I assume it would be similar for the ones filled with red bean paste and covered in sesame seeds. I cannot wait to watch more of your videos!! Thanks for sharing!!
I can watch you all day, you’re so entertaining! I’ll wait fot your next video.
I love love black sesame paste!!! Thank you super very much!!! Finally a proper paste I can make!!
I've loved these forever, but never knew they'd be so easy to do.
Will be giving this a try tomorrow!
Thank you for giving me something to do in self-isolation!
I LOVE this dessert. I'm from Had Yai as well. During my childhood, this dessert and other Chinese inspired desserts (เต้าทึง เต้าฮวย รวมมิตร etc.) are especially well-known and popular there. I miss them so much.
I LOVE these....and never, ever, thought this was doable at home!! I'm having a moment lol. Thank you!
i love this channel!!! not only is it Thai related but it also features delicious food around the world!
I also use those Thai spoons. One of the greatest inventions. It can be used as a spoon, tiny bowl, knife, and a measuring device. Thin enough to cut cooked foods but strong enough to never warp because of the angles built into the spoon.
Aren't they amazing??
@@PailinsKitchen I forgot - the spoons also stack perfectly with almost zero space between - very compact for storage!
Beautiful woman. Your smile and persona keeps me watching your videos as well as your passion. Keep up the great work.
I cant cook but i love watching your vdeos, beautiful Pai.
just tried it -- it's my new favorite dessert! and it's quite a light one so thats real nice
remind my favorite dessert from my childhood ( I think first time in china town , YaoWaRat , Bangkok , Thailand ) until today still one of the most my fav. thank you for the demo , i will try to make my own one day... thank you to bring my time back.....
Thanks a lot. I'm your big fan from Myanmar :D
Pai it is just so amazing how much culinary traditions are so much conserved across counties which do not share boundaries. I am from South India and believe me we have exactly the same rice dumpling with black sesame filling. The only difference is along with sesame we add coconut to the filling, the dough is made with regular rice flour since we dont get glutinous rice flour and instead of boiling the dumpling we steam it. Apart from these three differences everything else is the same. Of course the dumpling are eaten alone not with any tea. I see lot of similarities between Thai cuisine and South Indian cuisine. This could be because Indians did had some connections with South East Asian countries centuries back.
What's it called?!
@@mavencalore1609 Kolukattai in South India and modak in North India.
@@aravindhanvivekanandhan7106 No this is chinese desert and it had nothing to do with indian. It is called Tang Yuan. There are many chinese living in Thailand.
@@markchan8110 I said we have a very similar dessert.
@@aravindhanvivekanandhan7106 Your last few sentences suggest that this dessert had indian influence
This is my favorite dessert! And I was so happy to find your video and I thank you! I usually buy these at Uwajamaya but they have stopped carrying them. And that being the largest Asian market,it was the only market near me that had them. I can't wait to try to make these!
Timely! Just thought about this dish when it's getting cold and wet. Thanks for the detailed techniques.
tang yuan is pretty easy to make even for kids when you get the dough right. in china it's common to make it at home or everybody sit around the table to make it together. i learned it when i was 9 or 10 from mom because we had a competition in class at school so i never thought it was something impossible to make it ourselves! the easiest filling is chopped brick shaped cane sugar (pian tang in chinese) so when it's boiled the sugar will melt inside;) then the frozen rice balls became more common products in supermarket later so we made it less often and we enjoy different fillings which we don't make at home.
We have similar like that in Indonesia, in Bali no Java island especially we using ground peanut since sesame isn’t really our rain staple. In some variations we also put cooked tody palm in syrup
Thank you so much for this incredible recipe...hurry to try it 🥰😁
I love this recipe - simple, delicious and just the right sweetness!
I just tried to make some before watching the video they literally look like a monster - very scary. Thanks for the tip for first freezing the filling - so clever! and also the fact that the black thumb should not touch the dumpling - gosh mine looked like they were picked up from dumpster.... Thanks Pailin!!!
Loved the sesame rice balls
Getting black sesame on your teeth is authentic
Adam Hunter
Thanwarin Carroll that’s why there’s a better version in Vietnam which they change black sesame to green beans. I prefer that one 👌🏻
You are so beautiful, charismatic and talented! Thank you for this video. I will be making it with my sons. :)
Oh my God. I had such a hard time making these at home a while back. The dough kept cracking on me and it was just a sad mess. Thanks for making a recipe on this! It's my favorite dessert :D
I went to a restaurant and they made a "dry" version. Once boiled, they roll it in ground almond/peanut eat along side with ginger tea.
Super good !
Wah I wanna try that!
I bet gappy loves these
Recipe and instructions are on point. Very well done Pai. I just love watching your videos 👍
Thank you!
Yums my favourite tang yuan in black sesame😍we add pandan leaves to boil the ginger soup. Eaten during full moon, Chinese New Year festivals. We have matcha with red bean filling, yam filling...in soya bean milk instead of ginger soup too😁
Thank you so much P'Pai. I really wanted to learn that. Love you 😍😍😍
I love your channel and recipes and to be honest really really "wink" like you too. I just ordered Thai chili paste and Thai chilies to make your Tom Yum Spaghetti. I had an authentic Thai restaurant that I loved right down the road that had to shut down because of this Covid nightmare. I will miss you Chalita! I used to order full on "10" on the heat scale and loved it. She offered to teach me how to cook Thai, but work keeps me really busy. Thank you so much and I am learning from you now, Chalita would be happy.
Beautiful recipe. I love this dish!
Love this. Thank you Ms Pai
This is similar to an Odiya dessert called Manda pitha...we add ginger n jagery alongwith sesame seeds paste or grated coconut n make the stuffing hence eliminating the requirement of a separate concoction. N I absolutely love it! My grandmother used to make it n it's one of my most favourite childhood memories to go to her place n be served these piping hot yummy dumplings! I love these chilled too! But I m sure having them with a separate concoction or tea must be a lil different n I would love to try it.
Love your videos. I m from India ☺️
WOW i’m a new subscriber and your recipes are awesome! i cannot wait to try your chicken adobo recipe!!! thanks pai ❤️
Welcome to the channel!
Its a filling dessert, we havd it in the Philippines, but its called "Palitaw Latik", from a floating rice cake in reduced coconut milk based syrup like soup.
Yes!! I ate these on yuan xiao jie every year with my family, but only the frozen supermarket version. The black sesame were my favorite. I actually tried to make these one time in college for a video project for my Chinese class, but undercooked the dough on accident so they were horrible!! I'll try again with the proper 9 & 12 grams this week so maybe next yuan xiao jie we can eat homemade ones!
hi thank you so much for a really amazing and simple guide video 🙏💖 i never made this desert but it looks delicous and i heard ther are lots of bua loy tyeps and filling i would love to know the tyeps and fillings that thid desert can be made of i heard salted egg and black saseme seeds and i really want to know more about this i saerched alot and i coudn't find any and btw sorry for my bad english nit my first language 💖🌹
This sounds yummy! Thank you for all of the extra tips you offer with your recipe.
definitely want to try make this!
thanks for sharing, have just tried your recipe..
One of my favorite desserts! Good thing I live near this Chinese dessert house! Will be going there for some black sesame balls before work today!
What coincidence, I bought this morning from supermarket, I plan to boil it tomorrow.
Dessert which will digest ur food alsoo very well ... its a win win 😍😍
Looks so delicious! Thank you so much for sharing your recipe and tips!
Pop a tiny pinch 3gms of Osmanthus tea flowers in the ginger soup just before serving yum
Watching you eat make my mouth watering 😳
Hi. Hope that you can share a Chinese black sesame steamed bun (mantou) recipe. Looking forward to it.
I always have the ginger tea with pandan leaf :) gives sweetness which contrast the ginger taste
(Love from pakistan) Hi pai how are you? looks so yummy !!! I'm Thai I Love your all recipes
Khob khun kha.
Oooooh! Just found this! I def need to try!! I love this dessert!
Vietnam have the similar dessert but we stuffed it with mung beans paste. My favorite is just the plain balls soaked in the ginger syrup
Hi Pai! I absolutely love your channel, and it has inspired me to cook more! Could you maybe explore more Vietnamese recipies? I would love to see your take on Pho or Bun Bo Hue (it's a wonderful mildly spicy lemongrass pork/beef noodle soup)!
Do you have to make the balls that size or could you make them smaller? One bites?
YESSSS!!!! NEW RECIPEEEEEEEEEE!!!!
We used to love to get these at a restaurant and they put them in a hot rice wine soup thing. It was delicious :P
Can't wait to try this recipe out!
Omg, we buy these from the store all the time...Will definitely have to try the homemade version!!
Man, this looks good!
In Indonesia, it's similar with "Wedang Ronde". Wedang means hot drink, the hot ginger tea. Ronde is the name of the ball shaped dough. But in wedang ronde, the filling of the dough is palm sugar and peanut. The palm sugar inside the dough will melt when the dough was boiled. So it'll make an explosion sensation when you bite it. Also, there are another feeling of the ginger tea, not only the ball shaped dough.
But also roasted/boiled peanut, some agar-agar, palm fruit, or sometimes sliced bread. It's so yummy, especially on this rainy season like this on Southeast Asia. 👍
Can you just poach the balls in the ginger tea instead of boiling it in the hot water?
ชอบช่องคุณมากค่ะ ขอบคุณนะคะ
You are so sweet ! oh and the chef is sweet too :-)
Thank you so much! I tried making it today and it was a disaster. Im gonna follow this recipe next time! In my country we call it Kueh Ee
Love this! 😍👍🏻👍🏻
Great video, gonna try it
my grandma makes these and sometimes she made small tiny balls without the stuffing. i don’t know why, but those were my favourite lol
หิวเลยค่ะ ❤
I love the way you make food
Thanks for the recipe Pai! Definitely gonna have to try it.
But....can we just acknowledge a side profile of ADAM!!!! 😱
10:30... the flat-bottomed spoon is called a "porcelain spoon" , although I can see a metal one being used here. The original versions were all porcelain, so I'm not sure if the term 'porcelain' still applies. It can also be called a Chinese spoon, Chinese soup spoon, or duck spoon.
en.m.wikipedia.org/wiki/Chinese_spoon
Hi i was wondering can i substitute the dark brown sugar with just brown sugar?
Really love it...i hv tried this one before... And ginger really good for our body...
I share Ur video to my aunty she love cooking like u.
I had a similar dish at a Chinese restaurant called Chengdu Gourmet in Pittsburgh. The dish is called rice balls in wine soup, and it was fantastic!
this recipe is fabulous, devine, marvelous...
This is actually three recipes in one!
I love it I tried the homemade calamari I love this to just as much it was so good
This is awesome. In singapore we eat it in a sweet peanut liquid like soup
Reminds me of hamantaschen with poppyseed filling. I have got to try these!
I've made this with peanut filling too. Both fillings are absolutely delicious!
🤤 that would be so good in this cold weather here atm yummy .