41 thoughts on “Black Sesame Rice Balls (Tang Yuan) บัวลอยน้ำขิง | Chinese Dessert Recipes

  1. Joe Gancher says:

    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.

  2. Grace Ma says:

    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

  3. Aravindhan Vivekanandhan says:

    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.

  4. Math Pi says:

    I tried making these. One problem is that the balls stuck to the plate and upon lifting them they tore apart. The same happened with the frozen ones. Upon taking them out nearly all of them tore apart because they stuck to the container. Any tips or thoughts how to prevent this? Out of the 20 balls, only a handful didn't tear … :/

  5. fussypanda says:

    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.

  6. BIANCAGWN says:

    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!

  7. Danny Kitchen Mafia says:

    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…..

  8. Natija Jalaludin says:

    Hi dear khun pai may I requested to you the Yum Poo Maa (crab spicy salad) recipe used ingredients Nam Pla Rah, corn, mango, egg horseshoe crab like Yum Seafood spicy salad chantaburi by Notto shop… please.. I'm mix Thai too but I living at malaysia… I love cooking n always watching your videos

  9. Sushimaru Ren says:

    in indonesia we call it ronde, and instead of sesame seeds, we use peanuts as the filings. i believe other S.E.A countries hv similar thing too, but with different names…

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