Pumpkin Black Sesame Tang Yuan with Tapioca/Sago Pearls and Coconut Milk is a delightful dessert that merges the earthy sweetness of pumpkin, nutty black sesame, chewy tapioca pearls, and creamy coconut milk. It’s a comforting and vibrant treat, perfect for special occasions or simply to indulge in something unique and delicious.
Ingredients:
- For the Tang Yuan:
- 1 cup glutinous rice flour
- 1/3 cup pumpkin puree
- 2-3 tbsp water (adjust as needed)
- For the black sesame filling:
- 1/4 cup black sesame seeds (toasted and ground)
- 2 tbsp powdered sugar
- 2 tbsp unsalted butter or coconut oil (softened)
- For the soup:
- 1/4 cup tapioca pearls or sago
- 1 cup coconut milk
- 1 cup water
- 3-4 tbsp sugar (adjust to taste)
- 2-3 pandan leaves (optional, for added aroma)
Directions:
- Prepare the black sesame filling:
- Toast black sesame seeds until fragrant and grind them finely.
- Mix the ground sesame seeds with powdered sugar and softened butter or coconut oil to form a paste.
- Roll the paste into small balls (about 1 cm in diameter) and chill in the fridge until firm.
- Make the pumpkin Tang Yuan dough:
- In a mixing bowl, combine glutinous rice flour with pumpkin puree. Gradually add water and knead into a smooth, non-sticky dough.
- Divide the dough into small pieces, flatten each piece, and place a black sesame filling ball in the center. Seal the dough around the filling and roll into smooth balls.
- Cook the tapioca pearls:
- Bring a pot of water to boil. Add tapioca pearls and cook until translucent, stirring occasionally. Drain and rinse with cold water to remove excess starch.
- Cook the Tang Yuan:
- In a pot of boiling water, gently add the prepared Tang Yuan. Cook until they float to the surface, then let them cook for another 2-3 minutes. Remove with a slotted spoon.
- Prepare the coconut soup:
- In a separate pot, combine coconut milk, water, sugar, and pandan leaves. Heat gently, stirring until the sugar dissolves. Do not let it boil.
- Assemble and serve:
- Divide the cooked tapioca pearls and Tang Yuan among serving bowls. Pour the warm coconut milk soup over them.
- Serve warm and enjoy the creamy, chewy, nutty delight!
This beautiful dessert strikes a perfect balance between flavor and texture. Let me know if you’d like ideas for more creative desserts!
