Recipe by Qiu Gui Su via About.com
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup glutinous rice flour
- 4 ounces water
- Brown sugar to taste
- Food coloring (optional)
- Fresh ginger (optional)
Preparation:
Pour the glutinous rice flour in a bowl and slowly add water until the mixture becomes the texture of dough. You may not need the entire 4 ounces of water to reach the proper consistency. Knead the dough for about 5 minutes. You can divide the dough in half and add food coloring to one half.
Pinch off pieces of the dough and roll it into small balls.
Drop the balls into boiling water and cook them until they float - about 5 to 10 minutes.
While the balls are cooking, prepare a sweet soup by boiling water and adding brown sugar. Fresh ginger can also be added to the soup.
Put the cooked balls into the soup and serve.
Tong Yuan can also be stuffed with a paste made from peanut butter, black sesame seeds or red beans.
Pinch off pieces of the dough and roll it into small balls.
Drop the balls into boiling water and cook them until they float - about 5 to 10 minutes.
While the balls are cooking, prepare a sweet soup by boiling water and adding brown sugar. Fresh ginger can also be added to the soup.
Put the cooked balls into the soup and serve.
Tong Yuan can also be stuffed with a paste made from peanut butter, black sesame seeds or red beans.
Tang yuan with Black Sesame Paste Filling
by BREADETBUTTER
Adapted slightly from this recipe on Rasa Malaysia
230g (just under 1 cup) glutinous rice flour
3/4 cup water
1/4 cup black sesame seeds, toasted
1/4 cup sugar
1/2 cup butter, softened
1. Grind the black sesame seeds until they form a fine powder (I used my mini food processor).
2. Heat a small pan over medium high heat, and transfer the ground sesame seeds into this pan. Add the softened butter and sugar to the mixture and stir until it forms a smooth paste.
3. Set aside to cool in the fridge.
4. Whilst the black sesame filling is cooling in the fridge, prepare the glutinous rice balls. The method for this are similar to that described above.
5. Divide the tang yuan dough into 20 balls.
6. Flatten each ball in your palm, and place a pinch of black sesame paste in the middle of each flattened disc. Fold up the edges (towards the centre of the disc), and press to seal. Once you have done this, lightly roll it into a ball. Take care to not get too excited with the rolling, or you may end up with a burst tang yuan and lots of sesame paste in your hands!
7. Cook the tang yuan as above, in the boiling hot water.
Enjoy!!
Photos copyright of BREADETBUTTER
