Tang Yuan is a popular sweet Chinese dessert that is served during Chinese holidays such as Winter Solstice Festival (Dongzhi) and Mid-Autumn Festival. However, this warming and comforting treat is also served as a dessert and comfort food on regular days.
Popular fillings for tang yuan are peanut (my favorite!), sesame seed and red bean. They are super quick and easy to make. Soft and chewy just like mochi, tang yuan and mostly served boiled in a light and sweet ginger soup (broth) or can also be rolled in sesame seeds and deep fried. They are both delicious!
Ingredients (makes 18, serves 3):
Filling:
Roasted ground peanuts 1/4 cup
Smooth peanut butter 1/4 cup
Sugar 2 Tbsp
Melted butter 2 Tbsp
Dough:
Glutinous Rice Flour 1 cup
Warm water 1/2 cup
Gel food coloring (pink and yellow)
Sweet Ginger Broth:
Water 450 ml
Sugar 25 g
Ginger 2-3 slices
In a medium bowl, mix all the ingredients for the filling. Cover and chill in the freezer while you prepare the dough.
In a large bowl, add glutinous rice flour and water. Mix well to form a dough and leave to rest for 2-3 mins. If the dough feels too wet, you may add another tablespoon of glutinous rice flour.
Divide dough into 3 portions. Color one portion pink and another yellow. Leave one portion white. Cover dough with a wet cloth to prevent the dough from drying.
Divide each portion into 6 pieces. Roll each piece into a ball, flatten and fill with 1 teaspoon of the peanut filling. Seal well and roll into a ball.
Bring a pot of water to boil. Add the tang yuan and cook for 2-3 mins till they float to the surface.
Transfer dumplings into a bowl of water while you prepare the ginger broth.
In a saucepan, bring the ingredients for the broth to a boil.
To serve, transfer tang yuan to serving bowls and pour the ginger broth over them. Serve immediately.
Happy Winter Solstice!
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