Celebrate Chinese New Year with a must-have dessert: Tāng Yuán (dumplings) with black sesame.
These small balls of sticky rice, immersed in a light sweet broth, symbolize reunion and family harmony. Revisited in a gluten-free version, these sweet ravioli are perfect to accompany the festivities with delicacy and authenticity.
Ingredients
For the gluten-free ravioli dough
For the sesame stuffing
For the sweet broth
Preparation
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1- Preparation of the black sesame stuffing
- Lightly toast the black sesame seeds in a dry pan over low heat to release their aromas. Leave to cool.
- Blend the black sesame seeds in a food processor until you obtain a powdery texture.
- Add the sugar and butter (or coconut oil) to the processor, then blend again to form a thick paste.
- Take small amounts of the dough and form balls approximately 1 cm in diameter. Place them in the freezer if necessary, so that they harden slightly.
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2- Preparation of the ravioli dough
- In a bowl, mix the glutinous rice flour with the hot water. Knead until you obtain a soft, non-sticky dough.
- Cover the dough with a damp cloth to prevent it from drying out while you prepare the ravioli.
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3- Making the ravioli
- Divide the dough into small portions (about 20 g each) and roll them into balls.
- Flatten each ball in the palm of your hand to form a disk.
- Place a ball of stuffing in the center, gently close the dough around the stuffing and roll again to obtain a perfect round shape.
- Repeat the operation until the ingredients are used up.
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4- Cooking the ravioli
- Bring a large pot of water to a boil.
- Dip the Tāng Yuán (dumplings) into the boiling water and stir gently to prevent them from sticking to the bottom.
- Cook until the ravioli rise to the surface (about 3 to 5 minutes).
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5- Preparation of the sweet broth
- In a saucepan, mix the water, sugar and ginger. Bring to a boil, then simmer over low heat for 5 minutes.
- Serve the hot broth in individual bowls and add the cooked Tāng Yuán.
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5- Presentation and service
Serve the ravioli in their sweet broth, still hot. This slightly sticky and melting dessert is ideal to end a Chinese New Year meal.
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