Black Sesame Tang Yuan Cookies

Ingredients

• 120 g unsalted butter (softened)
• 100 g granulated sugar
• 80 g brown sugar
• 5 g vanilla extract
• 1 egg (large)
• 240 g all-purpose flour
• 2 g baking soda
• 1 g baking powder
• 2 g salt
• 30 g black sesame paste
• 10 g black sesame seeds
• 12 black sesame tang yuan (store-bought mochi balls)

Steps

1. 1

   In a large mixing bowl, cream together the 120g unsalted butter, 100g granulated sugar, and 80g brown sugar until light and fluffy.

2. 2

   Add the egg and 5g vanilla extract to the butter mixture and beat until well combined.

3. 3

   Sift in the 240g all-purpose flour, 2g baking soda, 1g baking powder, and 2g salt. Mix until a dough forms.

4. 4

   Fold in the 10g black sesame seeds and 30g black sesame paste. Do not overmix; leave the paste slightly streaky to achieve a marble effect.

5. 5

   Bring a pot of water to a boil. Add the 12 black sesame tang yuan and boil for about 5 minutes, or until they float to the surface.

6. 6

   Remove the tang yuan from the water and place them on a tray to chill.

7. 7

   Preheat your oven (typically 350°F/175°C for cookies).

8. 8

   Divide the cookie dough into 12 portions. Flatten a portion of dough, place a chilled tang yuan in the center, and wrap the dough around it to nestle it inside.

9. 9

   Place the stuffed dough balls on a baking sheet and bake until the edges are set and the cookies are beautiful, approximately 10-12 minutes.

10. 10

    Allow cookies to cool slightly on the pan before serving to enjoy the gooey mochi center.

Notes

The author suggests using store-bought tang yuan for ease. The marble effect is created by not fully incorporating the black sesame paste into the dough. The cookies are best served warm to maintain the gooey texture of the tang yuan.

Nutrition per serving

• dessert
• baking
• cookies
• mochi
• tang yuan
• black sesame
• fusion
• snack