Tiny Chewy Balls of Joy: Black Sesame Tang Yuan Cups
July 15, 2026 | Bernice
Nothing screams comfort like tang yuan (glutinous rice balls), especially with nutty black sesame filling. But let’s be honest: a steaming bowl of these in Singapore’s heat can feel too heavy. So, I reimagined them into Black Sesame Tang Yuan Cups — chewy balls nestled in lightly sweetened coconut sauce, finished with toasted sesame and coconut. Each spoonful is playful, flavorful, and perfect for summer dessert.
Tang yuan are traditionally eaten during Lantern Festival or family gatherings. Their round shape symbolizes unity and completeness — a small cultural moment in every bite. For background on its history and significance, check out the Tang yuan history.
Ingredients
Black Sesame Filling:
- 100g black sesame seeds
- 50g sugar
- 50g toasted rice flour (optional)
- 2 tbsp melted butter or neutral oil
Tang Yuan Dough:
- 200g glutinous rice flour
- 150ml warm water
Coconut Sauce:
- 400ml coconut milk
- 2–3 tbsp sugar
- Pinch of salt
Garnish:
- Toasted sesame seeds
- Toasted coconut flakes
- Fresh pandan leaves (optional)
Method
- Make Filling:
Toast sesame seeds until fragrant, grind with sugar and rice flour, bind with butter to form small balls. Chill.
- Prepare Dough: Mix glutinous rice flour and warm water into soft, pliable dough. Flatten pieces and wrap each sesame ball, rolling gently.
- Cook Tang Yuan: Boil until balls float (~3–4 mins). Shock in cold water for perfect chewiness.
- Make Coconut Sauce: Heat coconut milk with sugar and salt, stir until smooth.
- Assemble Cups: Place 4–6 balls per dessert glass, pour coconut sauce over, and garnish with sesame, coconut, and pandan.
Tips
- Chill dough before shaping to prevent shrinkage.
- Adjust coconut sauce sweetness for balance with black sesame.
- Serve chilled for summer, warm for cozy comfort.
These cups are playful, nostalgic, and perfect for gifting or a casual afternoon treat.
Still craving café-style desserts? Read:
A Delicious Journey into Singapore’s Sweet Desserts Scene
