Tangyuan Recipes

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).

TANGYUAN WITH PEANUT FILLING

Steps:

• Lightly toast the peanuts in a small saute pan over medium heat, tossing occasionally, until the peanuts are hot, about 3 minutes.
• Transfer the peanuts to a food processor, add the sugar and salt and process on high, stopping and scraping down the bowl if necessary, until a paste forms, about 3 minutes. Pulse in the butter until very smooth, about 30 seconds. Transfer to a small bowl and chill in the freezer until firm enough to handle, about 45 minutes.
• Mix the rice flour and boiling water in a medium bowl until the water has been absorbed and the dough is soft and not sticky.
• Meanwhile, bring a medium pot of water to a boil over medium-high heat.
• Remove a small piece of dough (about 1 teaspoon), roll it into a 1/2-inch ball, add it to the pot of water and boil until it floats, about 2 minutes. Drain the ball, then knead it back into the original dough until smooth. If the dough is still sticky, work in a tablespoon of rice flour.
• Remove three-quarters of the dough with gloved hands and knead with 5 drops of pink gel food color until the dough is evenly pink. Divide the pink dough into 20 pieces, roll into balls and cover with a damp towel. With clean hands, divide the remaining white dough into 4 pieces, roll into balls and cover with another damp towel. Set aside.
• Divide the chilled peanut filling into 24 portions onto a plate lined with plastic using a heaping 1/2-teaspoon measuring spoon. Freeze until firm, about 15 minutes. Roll each piece into a ball and freeze until firm, about 10 minutes.
• Flatten each piece of dough into a 2-inch disc and place a ball of peanut filling in the middle. Gently wrap the dough around the filling until completely sealed and roll into a smooth ball. If the peanut filling starts to get too soft, freeze for another 10 minutes. Once all the rice balls have been rolled, place under a damp towel to keep them moist and soft.
• Bring a large pot of water to a gentle simmer and cook the rice balls in batches, stirring occasionally to prevent sticking, until the balls start to float, 5 to 7 minutes. Serve 1 white ball surround by 5 pink balls in a small bowl with some cooking water to make a flower. Enjoy warm.

TANGYUAN

Steps:

• In a bowl, add glutinous rice flour, sugar, and water. Knead until it forms into a ball (it doesn't need to be smooth).
• Take two pieces of the dough around 3 tbsp of each. In a pot, add in water, bring it to a boil, add in the dough and let it cook for 2-3 minutes.
• Add the dough back into the rest of the glutinous rice flour mixture, and knead until it becomes a smooth dough. Be patient; this process takes around 5 minutes; add more flour if too sticky.
• Optional: add in food coloring to half of the dough.
• Roll it out, and cut it into bite-sized pieces. Roll the pieces into a ball.
• In a pot, add in water, bring it to a simmer on medium heat. Add in the rice balls and cook for 3-4 minutes or until it floats.
• Enjoy on top of shaved ice or with red bean soup.