Sweet, nutty black sesame filling enrobed by a soft, chewy, mochi-like dough, steeped in a warming ginger tea…this is the ultimate comforting dessert! These black sesame balls have their roots in Chinese cuisine where they’re known as “tang yuan”, but they are also super popular in Thailand. Not hard to make, but there are a lot of techniques involved for a successful outcome so make sure you read the written recipe before you attempt to make these!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
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HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
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Thank you for watching!
I think another good indicator to see if the seeds are roasted is picking a couple and pressing them between your fingers, if they disintegrate in a powder they are roasted, if they stay the same they are still raw. Or at least is what I did once when I toasted raw sesame seeds
Hi! I wanna ask!
my balls crack when it is frozen, how to stop it from cracking? any tips?
This is actually three recipes in one!
Love this dessert! My dad used to make black sesame rice pudding and said it helped keep his hair black!!
I have a hard time getting the sesame balls firm enough to shape. It's not too runny and it's not too dry. It's oily and keeps sticking to my hands. Doesn't bind easily. Any advice?
You are so beautiful, charismatic and talented! Thank you for this video. I will be making it with my sons. 🙂
ชอบช่องคุณมากค่ะ ขอบคุณนะคะ
12:54 😆😆😆😆😆
They use shortening cause its cheap. Butter let alone Coconut Oil is very expensive for the average thai.
Loved the sesame rice balls
definitely want to try make this!
Omg thank you so much! I never knew that the red rice flour bag isnt for mochi making, no wonder mine always failed! This is so informative and helpful, i look forward to giving this a try!
Why are mine cracking when I flatten them?
I made these for CNY and your recipe’s works like wonder! Thank you 😊
Her-don’t let your thumb touch the dough
Me- It will be fine does it
Also me-looks like an Oreo
Great video, gonna try it
NO coconut oil nor butter please! For delicious and authentic tang yuan, you use LARD my dear 🙂
I had the luck of trying some of these at a church I would go to as a kid and I’m obsessed with Asian deserts
So grateful to have been able to try these!
Yummy yummy I love it
I trıed now
. Result:total disaster. I ll try later again
You should use hot or boiling water to mix glucose powder
I love this recipe – simple, delicious and just the right sweetness!
Oooooh! Just found this! I def need to try!! I love this dessert!
my grandma makes these and sometimes she made small tiny balls without the stuffing. i don’t know why, but those were my favourite lol
“Show me you have OCD without telling me you have OCD”. Just kidding. I’ll be trying this out tonight!♥️
im also making this for my grandma
Thank you so much! I tried making it today and it was a disaster. Im gonna follow this recipe next time! In my country we call it Kueh Ee
Every Asian has that type of spoon in their home. 😂 It’s really an Asian spoon staple.
Oh my god that 1/4 teaspoon salt makes all the difference! The first time I made those rice balls I forgot to add the salt and it felt like something was missing; this time I made sure I add the salt and it’s soooooooo good!!!
when I make this, i don't measure anything… I like to eyeball everything
just tried it — it's my new favorite dessert! and it's quite a light one so thats real nice
This, this is how you make a recipe video. All the necessary tips, no unnecessary personal long stories and inside jokes, all the measures, just perfect. I'm gonna subscribe!
I love your channel and recipes and to be honest really really "wink" like you too. I just ordered Thai chili paste and Thai chilies to make your Tom Yum Spaghetti. I had an authentic Thai restaurant that I loved right down the road that had to shut down because of this Covid nightmare. I will miss you Chalita! I used to order full on "10" on the heat scale and loved it. She offered to teach me how to cook Thai, but work keeps me really busy. Thank you so much and I am learning from you now, Chalita would be happy.
Chinese use lard for sesame paste
We used to love to get these at a restaurant and they put them in a hot rice wine soup thing. It was delicious 😛
Can't wait to try this recipe out!
Yeah! I got a peak of Adam!!!
Pop a tiny pinch 3gms of Osmanthus tea flowers in the ginger soup just before serving yum
Thank you so much for this incredible recipe…hurry to try it 🥰😁
I just tried to make some before watching the video they literally look like a monster – very scary. Thanks for the tip for first freezing the filling – so clever! and also the fact that the black thumb should not touch the dumpling – gosh mine looked like they were picked up from dumpster…. Thanks Pailin!!!
Ty for telling me how to cook
Would this work with green tea, if you hate ginger?