Winter tends to bring more than just colder weather. It’s also the season where gatherings, traditions, comfort foods, and celebrations start filling up the calendar.
The Winter Solstice, usually falling around December 21st or 22nd, marks the longest night of the year. After that point, the days slowly begin getting longer again. One celebration connected to this is Dongzhi Festival, a tradition that has been part of Chinese culture for generations. It’s often seen as a time for warmth, rest, and gathering with family during the coldest part of the year.
In our family, it’s something we look forward to every year. It’s a chance to slow down a little, sit around the table together, and catch up properly for once. One thing we always have is Tangyuan, glutinous rice balls that can be filled or plain depending on how they’re made. Sharing them has always been part of the tradition for us, and it’s one of those simple little rituals that somehow makes the whole day feel complete.
Tang Yuan Traditions
In my kitchen, making homemade Tangyuan has become one of those traditions that feels really personal to me. It’s something I learned from my mom growing up, and now it’s something I get to make with my own kids.
There’s something special about passing those little traditions down. It turns a simple recipe into time spent together, stories being shared, and memories that stick around long after the food is gone.
For the filling, I like using a mix of black and white sesame seeds. Toasting them first makes a huge difference because it brings out that deeper, nuttier flavour and gives the filling a lot more richness.
I also add a small amount of butter, which helps smooth everything out and gives the filling a softer, creamier texture that works really well with the sesame.
Growing up, the sweet soup was always simple, brown sugar, ginger, and sweet potatoes.
It’s one of those combinations that just works. Warm, slightly sweet, with a little ginger coming through in the background that somehow pulls everything together. Nothing complicated, just simple flavours that feel comforting together.
I didn’t have sweet potatoes on hand this time, but I’ll probably add some next time because they work really well in dishes like this. And then there’s the sesame. Along with the flavour and texture, sesame seeds also bring in healthy fats, minerals, and antioxidant compounds. Not something you necessarily think about while eating it, but it’s there quietly doing its thing in the background.
So when I make Tangyuan now, it’s not only about the taste. It’s also about the familiarity of it all, the flavours I grew up with, the memories attached to it, and the feeling that comes with sitting down to share it together.
Simply Salt & Soul
The Salt (The Science): Black sesame seeds bring more than just flavour to the filling. They also contain healthy fats along with minerals like calcium and magnesium, which play roles in things like muscle and nerve function. Toasting them first makes a big difference too. It brings out more of their natural oils, which gives the filling that deeper nutty flavour and smoother texture. And then there’s the ginger in the soup. Along with adding warmth and balance to the flavour, ginger is traditionally used to support digestion, especially alongside foods like glutinous rice, which can feel a bit heavier or more filling.
The Soul (The Wellness): Dongzhi Festival is really a celebration of resilience in a lot of ways. It happens during the darkest point of the year, yet the tradition centres around warmth, gathering together, and foods that symbolize unity and togetherness. Even making Tangyuan by hand feels calming in its own way. Rolling the dough, shaping the filling, and slowing down enough to focus on each one pulls you out of autopilot for a while. Especially during a busy December, there’s something really grounding about sitting together in the kitchen and making food that’s tied to family, memory, and tradition.
Black Sesame Tang Yuan
Ingredients
- 1 cup black and white sesame seeds
- 1/4 cup sugar
- 1/3 cup unsalted butter (room temperature)
Glutinous Rice Dough
- 1 cup glutinous rice flour
- 1/2 cup – 3/4 cup water (adjust as needed)
- Food colouring of your choice (optional) – I like to use more natural colouring (i.e. purple sweet potato powder)
Instructions
- In a dry skillet over medium heat, add the sesame seeds. Toast them for about 3-5 minutes, stirring frequently until they become fragrant and slightly golden. Be cautious not to burn them otherwise they will be bitter. Remove from heat and let them cool down.
- Transfer the cooled sesame seeds to a food processor or a blender. Add in the sugar and grind them until they turn fine. Initially, they’ll form a crumbly texture.
- Once the sesame seeds have transformed into a crumbly texture, add the room temperature unsalted butter to the food processor or blender. Blend again until the butter is fully incorporated, creating a smooth and creamy black sesame paste. You might need to scrape down the sides of the processor/blender occasionally to ensure everything mixes evenly.
- Place the paste in the freezer for approximately 20 minutes until it firms up slightly, maintaining a malleable consistency for shaping into balls.
- Once the paste has been in the freezer for 20 minutes, take it out and shape it into small balls, each roughly the size of a teaspoon. Transfer these balls into the freezer and let them chill for about 2-3 hours. While they’re chilling, you can start preparing your dough.
Glutinous Rice Dough
- In a mixing bowl, add the glutinous rice flour.
- Gradually add water, a little at a time, and mix it into the flour. Use a spoon or spatula to combine the water and flour until it starts to come together.
- Knead the mixture: Use your hands to knead the dough thoroughly until it forms a smooth and pliable consistency. If the dough feels too dry or crumbly, add a little more water, a teaspoon at a time, until it reaches the desired texture. If it becomes too sticky, add a touch more glutinous rice flour.
- Optionally, if you want to create coloured dough, divide the dough into smaller portions and add a few drops of food coloring to each portion. Knead the colouring into the dough until evenly distributed.
- Once the dough is ready, cover it with a damp cloth or plastic wrap to prevent it from drying out while you prepare your glutinous rice balls or any other shapes for cooking.
Is it possible to skip using butter?