Cookie tangyuan is the playful fusion dessert that took social media by storm. Imagine biting through a warm, chewy cookie shell into a soft glutinous rice ball with molten black sesame filling inside. It sounds like it should not work, but it absolutely does. Store-bought cookie dough and frozen tangyuan make this a dead-simple bake with a spectacular payoff.
Ingredients
- Store-bought cookie dough mix (prepared per package instructions)
- Sesame seeds
- Tangyuan (half-defrosted, black sesame filling recommended)
Singapore Swap
- Cookie dough mix: FairPrice, Cold Storage, and Phoon Huat stock Betty Crocker and other cookie dough mixes. Don Don Donki carries Japanese cookie kits too.
- Sesame seeds: Available at any supermarket in the baking or Asian cooking aisle.
- Frozen tangyuan: FairPrice, Sheng Siong, and Don Don Donki all carry frozen tangyuan with black sesame filling. Peanut and red bean varieties also available.
Instructions
- Prepare the cookie dough according to the package instructions.
- Stir sesame seeds into the cookie dough and mix them through evenly.
- Scoop a portion of dough and flatten it into a thick disc in your palm.
- Place 1 half-defrosted tangyuan in the centre of the dough disc.
- Wrap the cookie dough fully around the tangyuan, sealing the edges well so there are no gaps.
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 10 to 12 minutes until the cookie shell is golden.
- Let the cookie tangyuan cool for 5 to 10 minutes before eating. They are best served warm when the filling is still gooey.
Tips
- Half-defrost the tangyuan before wrapping — fully frozen ones will not cook through in time, and fully defrosted ones are too sticky to handle.
- Seal the cookie dough completely around the tangyuan to prevent the filling from leaking during baking.
- Do not skip the cooling time. The filling is extremely hot straight from the oven and needs a few minutes to settle into a warm, gooey consistency.
