Chinese
Black Sesame Tang Yuan Cookies
Trendy black sesame cookies stuffed with chewy tang yuan for a mochi-like pull in every bite.
This is your sign to make the trendy black sesame tang yuan cookies. After boiling and chilling the tang yuan, wrap them in a simple black sesame cookie dough, sprinkle with extra sesame seeds, and bake until golden. The result is a nutty, chewy cookie with an incredible mochi-like center — best enjoyed while still warm.
Now look at that.
Black Sesame Tang Yuan Cookies
Ingredients
- 1 bag of frozen black sesame tang yuan
- 113g butter (1 stick) at room temp
- 85g brown sugar
- 75g white sugar
- 1 egg
- 180g flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 40g black sesame seeds (+ extra for sprinkling)
Instructions
- Boil tang yuan according to package directions.
- Drain tang yuan from water and transfer to the fridge to chill.
- Mix together butter, brown sugar, and white sugar until light and fluffy.
- Add in egg and mix until combined.
- Using a spatula, fold in flour, baking soda, baking powder, salt, and black sesame seeds.
- Scoop 4 tbsp of cookie dough and roll into a ball. Flatten into a pancake-like shape.
- Place chilled tang yuan in the center, wrap dough around it, and pinch closed.
- Sprinkle the tops with additional black sesame seeds.
- Chill dough balls while oven preheats to 375°F.
- Bake 12 minutes until edges are lightly golden.
- Enjoy!
Notes:
Makes 6-8 large cookies. Enjoy while still warm for the best mochi pull. Inspired by @amandali926_ and @croissantchristine.
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