Matcha Rice Ball Dessert with Black Sesame Filling (Tang Yuan)

Encha Matcha Rice Ball Dessert - Family Love by Mom

Created by the Mother of Dr. Li Gong, Founder of Encha

Make time: 1-2 hours (make it a family party for Sunday afternoon)

Matcha dessert rice ball mochi tang yuan Encha

 Encha Mom

My Mom turned 72 this year. She raised four kids with my Dad. I am kid #3 and the only one who left my small hometown in central China to pursue academic training in the U.S. Now she and my Dad are staying with me for a few months in 2016. I requested her to use Encha Organic Matcha to greenify the traditional sticky rice balls on the 15th of the first month of the lunar new year. She agreed. Love you, Mom.

Matcha recipe dessert rice ball dumpling mochi tang yuan sweet Encha


  • 1 tbsp Encha Organic Matcha: Culinary-grade Encha is recommended
  • 500g sticky rice flour
  • 5oz black sesame seeds or paste
  • 1 tbsp maple syrup


    1. Make the matcha sticky rice dough
      1. Pour the sticky rice flour into a large mixing bowl. Create a hole in the center. Progressively add cold water to the mix to create enough moisture for the dough to be sticky, moise but not too wet. 
      2. Sift Encha organic matcha powder into the flour a couple of times during the dough-making process
      3. Mix the dough by hand (if you are good at making the dough by hand); or, use a flour mixing processor.
    2. Make the black sesame filling
      1. Option 1: Use pre-made black sesame powder. Add 1 tablespoon of maple syrup (adjust to your taste) to the black sesame powder. Stir to mix
      2. Option 2: Toast black sesame seeds from scratch (2-3 min).
        1. Stir fry the seeds on medium heat on a wok or pan until you hear the seeds popping
        2. Adjust heat to low, stir fry for 1 more minute
        3. Crush the seeds into fine powder and mix in maple syrup
    3. Wrap the matcha rice ball
      1. Cut the matcha sticky rice dough into 1 inch-long square pieces. Knead each into a round cup with bowl-shaped cavity.
      2. Harden the sesame filling using your fingers into a ½ inch ball and place it into the rice cup.
      3. Wrap the rice cup over sesame filling.
      4. Roll it between your hands into a round ball shape
    4. To cook
      1. Bring water to a boil in a pan.
      2. Add matcha rice balls to the water.
      3. Once the rice balls surface to the top, add ½ cup cold water. When the rice balls come back up to the surface again, it is ready!
    5. To serve
      1. Serve in individual bowls with some soup from the pot, add in additional sweetener or goji berries to garnish and taste.

      A special Encha recipe for all the Moms in the world. 

      Matcha dessert with black sesame filling rice balls dumpling mochi Encha