Tang Yuan Ginger Syrup 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!

GLUTINOUS RICE BALLS (TANG YUAN) RECIPE BY TASTY

Steps:

• Make the fillings: Add the sesame seeds to a small nonstick pan. Cook over low heat, stirring often, until they start to smell nutty, 3-4 minutes.
• Transfer the sesame seeds to a small food processor with 2 tablespoons of sugar. Process until the seeds break down into a thick, cohesive paste. Add 1 tablespoon of butter and process until smooth. Transfer to an airtight container and refrigerate until hardened, at least 1 hour or up to 4 days.
• Clean the bowl of the food processor, then repeat the toasting and blending process with the peanuts, remaining 2 tablespoons of sugar, and remaining tablespoon of butter. Transfer to an airtight container and refrigerate until hardened, at least 1 hour or up to 4 days.
• Divide the sesame paste into 10 equal portions, about 1½ teaspoons each. Repeat with the peanut paste. Freeze until ready to use.
• Make the brown sugar ginger syrup: Add the water, brown sugar, and ginger to a small saucepan. Cook over medium-low heat, stirring occasionally, until the sugar is dissolved, 3-5 minutes. Remove the pan from the heat and let cool to room temperature, then refrigerate until ready to serve. (Alternatively, if you prefer to serve the tang yuan in hot syrup, cover to keep warm until ready to serve.)
• Make the dough: Add the glutinous rice flour to a large bowl. Slowly pour in the boiling water and whisk until combined. Slowly pour in the room temperature water and stir with a rubber spatula until the dough comes together. Turn the dough out onto a clean surface and knead with your hands until smooth and soft, 2-3 minutes.
• Divide the dough in 2 portions. Set one portion aside and cover with a damp paper towel, then return the other portion to the bowl used to make the dough. Add a couple of drops of pink food coloring and knead with your hands (wear latex gloves to avoid dyeing your hands pink) until the color is evenly distributed.
• Roll each color of dough into 10 equal balls, about 1 tablespoon each. Place on a tray and cover with a damp paper towel to keep from drying out as you roll.
• Working one at a time, flatten each dough ball into a 2-inch circle. Press your thumb into the center to make a divot, then add one of the chilled filling balls to the divot and pull the dough around to encase. Roll a few times to create a smooth, uniform round. Repeat with the remaining dough and fillings, covering the filled tang yuan with a damp paper towel as you finish.
• Bring a large pot of water to a boil. If serving cold, prepare an ice bath in a medium bowl and set nearby. Add about 6 tang yuan and immediately stir to prevent sticking. Cook until they start to float, about 3 minutes, then cook for 1 minute more. Use a slotted spoon to remove from the water and transfer to the ice bath, if applicable. Transfer to a serving bowl. Repeat with the remaining tang yuan.
• Pour the chilled brown sugar ginger syrup over the tang yuan and serve immediately.
• Enjoy!

TANG YUAN

Steps:

• Make the soup: Combine the ginger and sugar in a large saucepan with 6 cups water. Bring to a boil over high heat, stirring to dissolve the sugar, then turn the heat to the lowest setting. Let steep until ready to cook.
• Make the filling: Process the sesame seeds in a food processor until very finely ground. Add the sugar and pulse until the mixture is as fine as sand, then pulse in the peanut butter until the mixture forms a smooth mass. Taste and add more sugar if you'd like, then pulse to incorporate.
• Using a measuring teaspoon, scoop and pack a flat spoonful of the sesame seed mixture, then push it out of the spoon onto a rimmed baking sheet using your fingertip. Repeat with the remaining mixture and note how many pieces you get. (It should be around 24.) Press and gently squeeze each spoonful into a ball. Transfer to the freezer to firm up.
• Make the dough: Place the flour in a medium bowl and set the bowl on a damp kitchen towel so it won't slip. Bring 2/3 cup water to a boil in a small saucepan on the stovetop or in a heatproof liquid measuring cup in the microwave. Add the oil to the water, then pour the mixture into the flour in a slow, steady stream while stirring with chopsticks or a fork. Continue stirring until the liquid is incorporated. The mixture should look like floury pebbles. Cover with a damp towel or plastic wrap and let stand 5 minutes to cool.
• Squeeze and gather the pebbles into a ball in the bowl. Roll onto a clean work surface and knead, flouring the dough and surface if the dough sticks, until very smooth and room temperature, 3 to 5 minutes. The dough should feel supple. Roll into a snake 1 inch in diameter and cut into the number of dough filling balls you have, dividing evenly.
• Take the filling balls out of the freezer. Roll a piece of dough into a ball, then press the edges with your fingertips to form a 2 1/2-inch round with a dime-size belly of thicker dough in the middle. Center a filling ball in the dough, then gather the sides around it to enclose. Pinch the seams shut and gently roll into a smooth ball. Repeat with the remaining filling and dough. (The dumplings can be frozen on a baking sheet until firm, then stored in an airtight container in the freezer for up to 3 months. Cook directly from the freezer.)
• Bring the ginger soup to a simmer over medium heat. Add the dumplings one at a time, then simmer gently until the balls float, the dough is a little translucent and the filling is steaming hot, about 10 minutes. Divide the dumplings and soup among bowls and serve hot. (The ginger isn't meant to be eaten.)