TANG YUAN
This Chinese dessert is a favorite for Lunar New Year, or really, any time. Rice flour rounds filled with black sesame are simmered in sweet ginger soup until bobbing and shiny like pearls. When you scoop a dumpling with a spoonful of soup, then take a bite, you first taste the subtly sweet wrapper, which yields like nougat to the soft, toasty, nutty center. Be sure to refill the spoon with soup before the second bite, because you want the ginger's warmth to play sharp against the rich filling. Making tang yuan is as fun as eating them and nearly as easy. Soft and forgiving, the glutinous rice flour dough is simple to form and patch, no rolling pin needed.
Provided by Genevieve Ko
Categories dinner, soups and stews, appetizer
Time 1h
Yield 6 servings (about 24 dumplings)
Number Of Ingredients 7
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.)
TANG YUAN RECIPE (PEANUT OR BLACK SESAME SEED FILLING)
Tang yuan are sweet and chewy spheres of delight that are sure to enchant friends and family at your next gathering! Our Tang Yuan recipe covers how to make ones filled with peanut and black sesame paste. This recipe will make enough dough for 20 glutinous rice balls. There will be enough filling to make 10 peanut tang yuan and 10 sesame soup balls, so adjust the quantities accordingly.
Provided by Amaya Oke
Time 30m
Number Of Ingredients 11
Steps:
- Toast the seeds and nuts separately in a pan on the stove.
- Let them cool. Then add them separately to a blender along with the sugar and process until they form a paste.
- Remove the mixture to a bowl and add half the lard each to the peanut and the sesame seed paste. Mix until it forms a doughy consistency.
- Roll them into 10 portions each. Refrigerate the filling balls in the fridge until ready to use.
- For the dough, add boiling water into a heatproof bowl containing the glutinous rice flour. Stir continuously.
- Add room temperature water to the mixture little by a little while stirring slowly.
- Knead the dough until it becomes smooth and no longer sticky.
- Divide into 20 equal parts. Roll them into balls.
- Wrap the filling in the dough by flattening the dough balls into a circle, placing the ball of filling in the centre, and pushing up slowly until the wrapper completely covers the filling.
- Boil a large pot (around 1.5 litres) of water. Add the brown sugar and ginger. Once it boils, add the glutinous rice balls carefully. Move them with a spoon to prevent them from sticking.
- When the tang yuan float to the top, cook for a minute more and then dish out along with the syrup.
- Serve warm, or refrigerate and then serve cold. Keep the serving liquid warm so that the filling stays runny.
Nutrition Facts : Calories 118 kcal, Carbohydrate 19 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
TANG YUAN
Make and share this Tang Yuan recipe from Food.com.
Provided by Purple Misery
Categories Asian
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix the rice flour and about 2 cups of water together in a bowl. Use enough water to make a thick dough, about the consistency of play dough. To be sure that the dough isn't too runny, add one cup of water to the rice flour and mix. Slowly add the second cup, stopping when the dough reaches the right consistency. You may not need the entire cup of water.Knead the dough for about five minutes.
- . Divide the dough into three lumps. Add a few drops of food coloring to each lump. One lump will be green, etc.Work the food coloring completely into the dough.
- . In a large kettle, heat the other 10 cups of water with the brown sugar. Keep stirring so that the sugar doesn't burn. The sugar should completely melt.
- . Roll the dough into marble-sized rice flour balls.
- . Carefully drop them into the sugar water syrup. Avoid splashing or spilling the syrup.
- . Cook the rice balls until they float to the surface of the syrup.
- . Serve the rice balls in the syrup. They are good either hot or cold.
Nutrition Facts : Calories 703.8, Fat 1.1, SaturatedFat 0.3, Sodium 50, Carbohydrate 170.4, Fiber 1.9, Sugar 105.9, Protein 4.7
GLUTINOUS RICE BALLS (TANG YUAN) RECIPE BY TASTY
During Lunar New Year, many families consume tang yuan, or glutinous rice balls, to symbolize reunion and togetherness. They are considered a "good luck" food to bring in a peaceful and happy new year. We made a sweet version with black sesame seed and peanut fillings, but they can also be customized with your favorite fillings, such as chocolate or red bean. They are traditionally boiled, but can also be deep fried for more indulgence! Happy Lunar New Year!
Provided by Jasmine Pak
Categories Desserts
Time 1h45m
Yield 20 balls
Number Of Ingredients 9
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!
Nutrition Facts : Calories 82 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 5 grams
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TANG YUAN (SWEET RICE BALLS WITH BLACK SESAME FILLING)
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4.6/5 (19)Total Time 1 hr 40 minsCategory Dessert And Sweet StuffCalories 460 per serving
- In a food processor or blender, finely grind the sesame seeds. Add the caster sugar and use a spatula to mix together in the food processor a bit. Then add the butter and pulse for 10 seconds at a time until the mixture is well combined. Scoop everything out into a bowl and put in the refrigerator for about 30 minutes. The purpose of this cooling process is to harden the mixture slightly for easy handling later.
- While the filling is cooling, make the dough. Put the sweet rice flour into a mixing bowl. Slowly add in the warm water, while stirring to form a dough. The dough can’t be too wet, or it will not hold its shape. Cover with a damp towel.
- Now boil some water in a small pot, take out a small piece of the dough, about 1” in diameter. Add it to the boiling water and cook the piece of dough until it floats. Scoop it out and add it to the rest of the dough. Mix the two parts together until the dough is soft and smooth. Divide the dough into 12 equal pieces (about 18 grams each, if you want to be really exacting), and roll them into balls. Keep the dough and dough balls covered with a damp paper towel while assembling.
- Take out the filling after it’s cooled for 30 minutes. It should be slightly hard, but still workable. Roll the filling into small marble-sized balls, about 4 to 5 grams each. Then take each dough ball and flatten into a circle about 2 inches in diameter. Add the filling to the center, and close the dough over the filling. Roll the ball around in your hands until it's smooth and round. Repeat until all the sesame balls are made. Cover the remaining filling and return to the refrigerator for later!
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