Black Sesame Tangyaun
Prep
5 min
Serves
5
Skill
Vegetarian
Prep
5 min
Serves
5
Skill
Ingredients
- 3/4 cup toasted black sesame seeds
- 1/4 cup raw sugar
- 3 Tbs melted vegan butter
- 1 cup glutinous rice flour
- 9 Tbs hot water
- 3 cups water
- 3 thumbs chopped ginger
- 3 leaves pandan
- 2 Tbs raw sugar
- 1 cup So Good Oat Unsweetened
Nutrition per serving
1640 kJ
energy kj
8 g
protein
5 g
saturated fat
3.1 g
dietary fibre
46 g
carbohydrate
17 g
sugars
134 mg
sodium
Method
- In a blender, place the toasted black sesame seeds and blend until finely ground.
- Transfer to a bowl and mix in the raw sugar and melted vegan butter.
- Place in the freezer for 5-10 minutes to firm up.
- Divide and roll the sesame mixture into 15 1-inch balls then return to the fridge.
- In a small pot, add in 3 cups water, chopped ginger, pandan leaves, and 2 Tbs raw sugar and bring to a boil. Bring down to medium heat and cook for 15 minutes, adding in the So Good Oat Unsweetened for the last 2 minutes.
- Place the glutinous rice flour in a bowl and slowly add in the hot water, mix every few tablespoons until you have a firm dough ball.
- Divide the glutinous rice dough into 15 balls. Flatten the rice balls and place the sesame filling inside and seal the rice dough together.
- Repeat for all the dough and filling.v
- Bring about 4 cups of water to a boil, then place the rice balls into the boiling water, cook for 2-3 minutes each.
- Once cooked, place the rice balls into the sweet ginger oat soup. Serve warm.
- 3/4 cup toasted black sesame seeds
- 1/4 cup raw sugar
- 3 Tbs melted vegan butter
- 1 cup glutinous rice flour
- 9 Tbs hot water
- 3 cups water
- 3 thumbs chopped ginger
- 3 leaves pandan
- 2 Tbs raw sugar
- 1 cup So Good Oat Unsweetened
Nutrition per serving
1640 kJ
energy kj
8 g
protein
5 g
saturated fat
3.1 g
dietary fibre
46 g
carbohydrate
17 g
sugars
134 mg
sodium
- In a blender, place the toasted black sesame seeds and blend until finely ground.
- Transfer to a bowl and mix in the raw sugar and melted vegan butter.
- Place in the freezer for 5-10 minutes to firm up.
- Divide and roll the sesame mixture into 15 1-inch balls then return to the fridge.
- In a small pot, add in 3 cups water, chopped ginger, pandan leaves, and 2 Tbs raw sugar and bring to a boil. Bring down to medium heat and cook for 15 minutes, adding in the So Good Oat Unsweetened for the last 2 minutes.
- Place the glutinous rice flour in a bowl and slowly add in the hot water, mix every few tablespoons until you have a firm dough ball.
- Divide the glutinous rice dough into 15 balls. Flatten the rice balls and place the sesame filling inside and seal the rice dough together.
- Repeat for all the dough and filling.v
- Bring about 4 cups of water to a boil, then place the rice balls into the boiling water, cook for 2-3 minutes each.
- Once cooked, place the rice balls into the sweet ginger oat soup. Serve warm.