Tang Yuan Chinese Glutinous Rice Balls 汤圆 Recipes

GLUTINOUS SWEET RICE BALLS (TANG YUAN) IN OSMANTHUS GINGER SYRUP 桂花姜汁汤圆

Steps:

• First peel the skin off the old ginger. Cut the ginger into thick pieces and lightly bruised them to release their aromatic flavour.
• Then, rinse screw pine leaves and tie into a knot. And we're ready to boil the syrup.
• To cook the syrup, first, bring a pot of water to a boil.
• Add the crushed ginger and screw pine leaves into the water.
• Cover and continue to boil for 10 to 15 minutes.
• Then add sugar and sweet osmanthus and boil for another 5 minutes.
• Cover and lower heat to simmer and continue to cook for another 5 minutes, until all the sugar has dissolved and the syrup is fully infused with ginger and sweet osmanthus aroma.
• Then remove the crushed ginger and screw pine leaves from the ginger syrup. Set aside the syrup to cool while we prepare the glutinous rice balls.
• In a big bowl, add hot boiling water into glutinous rice flour to half cook the flour. The hot water will make the rice balls nice and chewy.
• Using a spoon or spatula, stir to mix well.
• Then, slowly add some cold water into the dough. Water should be added a little at a time, depending on the humidity of the flour.
• Knead the flour as you add the water to check on the consistency of the dough.
• Mix and knead till a smooth dough is formed.
• Divide the dough into smaller portions to make colourful glutinous rice balls.
• Using disposable stick or chopstick, first add red food colouring into one of the dough. Then, wearing plastic gloves, knead the dough until the colour is well distributed.
• Continue to do the same for the other dough portions using different colours leaving one part of dough without colour.
• Form each dough into long strips and using the palms of your hands, roll them into balls. It can be in different sizes.
• Place the glutinous rice balls onto a lightly floured plate to prevent sticking. Then, cover to prevent drying. And we can prepare to cook the balls!
• To cook the glutinous rice balls, first bring a pot of water to a boil. Make sure there is enough water to submerge the rice balls completely.
• Then add in the glutinous rice balls and cook for about 3 minutes. Stir occasionally to prevent the rice balls from sticking.
• The glutinous rice balls are cooked when they starts to float to the surface.
• Add 1 cup of cold water into the pot when the rice balls start to float. This is to ensure the glutinous rice balls are cooked thoroughly.
• Cover and continue to cook till the rice balls float to the surface again. And we're done!
• Using a sieve, drain out the cooked glutinous rice balls from the pot.
• Place them into a large bowl of cold water for about one minute. This will prevent the glutinous rice balls from sticking to one another and make them more chewy.
• Then drain and transfer the glutinous rice balls into the ginger syrup prepared earlier. And we're done!
• These colourful sweet glutinous rice balls can be served hot or cold. As always, Enjoy!

TANG YUAN, CHINESE GLUTINOUS RICE BALLS (汤圆)

Steps:

• Toast black sesame seeds (or peanuts) in a frying pan over low heat (see note 1).
• In a food processor, grind cooled black sesame seeds (or peanuts) and sugar until they turn into a paste texture.
• Add lard (or butter). Mix to combine then keep refrigerated until the mixture is firm enough to handle.
• Divide into 20 portions. Shape each piece into a ball. Put them back in the fridge while preparing the dough.
• In a mixing bowl, pour hot water into glutinous rice flour while stirring with a spatula.
• Add room temperature water (or beetroot juice) little by little.
• Knead with your hand until a smooth, soft dough forms (see note 2).
• Divide and roll into 20 balls.
• Flatten a piece of dough into a round wrapper with your fingers.
• Place a ball of filling in the middle. Gently push the wrapper upwards to seal completely (see note 3).
• Bring a large pot of water to a boil. Gently slide in some Tang Yuan (see note 4).
• Push them around with the back of a cooking spoon to prevent them from sticking to the bottom of the pot.
• When all the balls start to float on the surface, cook for a further minute.
• Dish out (along with some liquid) and serve warm.
• Freeze Tang Yuan right after they are assembled.
• Firstly you need to lay them on a tray lined with parchment paper to freeze. Then put them in an air-tight bag when totally frozen.
• Follow the same cooking procedure (do not defrost).

STICKY RICE BALLS THREE WAYS (汤圆: 鲜肉, 芝麻, 菜猪油 | TANG YUáN: XIāN RòU, ZHī MA, CàI ZHū YóU)

Steps:

• Meat filling:
• Combine the pork, soy sauces, salt, wine, and sugar and, using chopsticks, stir in one direction until well combined. Add the sesame oil, white pepper, and ginger-scallion water and stir until the liquid is completely incorporated and the mixture resembles a paste. Add the pi dong and gently mix. Refrigerate until ready to assemble.
• Sesame filling:
• Toast the black and white sesame seeds in a pan over low for 3 to 5 minutes, keeping an eye on them, as they can burn suddenly. Once toasted, the sesame seeds will be slightly darker in color, very fragrant, and easily crushable between your fingers.
• Grind the sesame seeds with a mortar and pestle while still warm (or use a food processor). When the seeds start to release their oils, add the sugar. Continue to grind for 1 minute. Add the dried Osmanthus and the salt. Grind for another 2 to 3 minutes, until mostly homogenous. Add 1 tablespoon of water and the lard, using a fork to combine thoroughly. Alternatively, this process can be done easily in a food processor: first grind the sesame seeds, then add the sugar, ½ teaspoon of the Osmanthus, and salt. Add the water and pork with a fork as above. Refrigerate to harden for 30 minutes-this will facilitate the assembly process.
• Greens filling:
• In a pot of boiling water with a pinch of salt, blanch the yu choy until the greens are vibrant green, 1 to 2 minutes. Transfer immediately to an ice-water bath. Drain and wring to remove excess water, then chop as finely as you can. Combine the greens with the sugar, ginger, salt, lard, and sesame oil until well combined. Refrigerate for 2 hours.
• Rice ball dough:
• Make a well in the center of the rice flour. Stream in ½ cup (120 ml) of the warm water, mixing with chopsticks continuously until a loose mixture starts to come together. Turn the dough out onto a lightly floured surface. Knead until a tacky (but not sticky) dough comes together. If the dough sticks to your hand, add more glutinous rice flour. If it's too dry, add water, 1 teaspoon at a time. It should have a texture much like Play-Doh. Knead until smooth, about 3 minutes.
• Bring a pot of water to a boil over high. Pinch and roll 1 teaspoon of dough into a ball, then gently flatten into a disc. Boil it until the rice ball rises, 3 to 5 minutes. Remove the rice ball with a slotted spoon and let cool slightly. Incorporate the cooked rice ball into the dough, kneading until completely incorporated and smooth. This extra step will make the dough super malleable and elastic, creating a silky soft and chewy texture when cooked. Set the dough aside and cover with plastic or with a damp towel. Let rest for 20 minutes.
• Rice ball assemby:
• Divide the dough in half, and keep one half covered while you work. On a lightly floured surface, with your hands roll the dough into a log 1 inch (2.5 cm) in diameter. Divide it into 6 equal pieces (about 35 g each) and roll the pieces into balls. Cover with a damp towel or plastic wrap.
• Working with one dough ball at a time, use your thumb to press down the center while your fingers press the edges up into a bowl shape. Take 1 teaspoon of filling and place it in the middle of the wrapper. Close the edges. Wrap your right hand around and squeeze gently while drawing up the sides of the ball and slowly pinching the opening closed. If making meat balls, the traditional shape is a teardrop: Simply close the edges and pinch the dough off to make a teardrop shape. If making sesame balls, gently place the ball pinched side down, then roll quickly but lightly to smooth out. If making greens balls, shape into a rounded cylinder.
• Repeat with the rest of the dough. At this point, you can freeze the rice balls until just before you're ready to serve or up to 3 months. They'll also last in the refrigerator, tightly covered, for up to 1 day.
• To cook the meat and greens rice balls:
• Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
• Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook. Once the balls float, after about 5 minutes, simmer for another 5 to 6 minutes. If cooking from frozen, cook for an additional 2 minutes.
• Serve hot with some of the stock they cooked in-this stock isn't meant to be slurped up, but is a way to keep the rice balls hot for consumption. Be careful when eating: The pi dong will become soupy, and we are often scalded when we eat these!
• To cook the sesame rice balls:
• Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
• Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook.
• Cook for 5 minutes, until the balls float to the top. Add the remaining 1 teaspoon of Osmanthus and cook for another 30 seconds. Serve hot, with sweet fermented glutinous rice wine, or with candied Osmanthus, or dried Osmanthus, or both, or none-the variations are endless.
• Ginger-Scallion Water: In a blender, combine 2 thin slices (about ½ ounce/15 g) fresh ginger, 2 scallions, and ½ cup (120 ml) of water and blend on high until puréed. Strain through a fine-mesh sieve and reserve the flavored water.