Recipes - Chinese

Tang Yuan (Glutinous Rice Balls in Ginger Soup)


Tang Yuan is a Chinese dessert symbolising harmony and reunion that is popularly eaten during “Yuan Xiao” (last day of Chinese New Year), “Dongzhi” (winter solstice) as well as auspicious and important family celebrations. These little glutinous rice balls can be found with varying flavours of paste filling.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Boil
Cuisine: Chinese









Ingredients:

Glutinous ball

2 cups glutinous rice flour
1 cup water (to make the glutinous ball) (add more water if it’s too dry)
1 tbsp caster or super fine sugar
Food colouring

Ginger sweet soup

80g ginger (bruised)
500ml water
160g palm sugar (or rock sugar/brown sugar) to taste
2 pandan (screw pine) leaves (tied in a knot)




Steps:

To make the glutinous ball

  1. In a large mixing bowl, add flour and sugar. Gradually add water (you don’t have to use all of it) and knead the dough until soft and smooth. It should be bouncy and easily kneadable, yet not too wet (sticky to the fingers), nor too dry (crumbling).
    Tip: If the dough is too dry, add a bit more water. If the dough is too wet, add a bit more flour. If the dough feels dry when shaping the balls, dip your fingers in water before continuing.
  2. Divide the dough depending on the number of different colours you intend to make.
  3. Add food colouring, one drop at a time, to each portion and knead until the colour is well distributed. Shape the dough to even-sized balls.
  4. Bring a pot of water (enough water to submerge the glutinous ball completely) to boil. Add the Tang Yuan into the boiling water and cook until they float to the surface. Transfer them immediately to a bowl of room temperature water until cooled or ready to serve.

Ginger Sweet Soup

  1. To cook the ginger sweet soup, add all the ingredients – ginger, water, palm sugar and pandan to a pot.
  2. Bring to a boil and reduce heat to a simmer until the sugar is fully melted. Simmer for another 30 mins.
  3. To serve, add Tang Yuan to a serving bowl and ladle the sweet soup over.

 

 


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Tang Yuan (Glutinous Rice Balls in Ginger Soup)

Tang Yuan (Glutinous Rice Balls in Ginger Soup)

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Tang Yuan is a Chinese dessert symbolising harmony and reunion that is popularly eaten during “Yuan Xiao” (last day of Chinese New Year), “Dongzhi” (winter solstice) as well as auspicious and important family celebrations. These little glutinous rice balls can be found with varying flavours of paste filling.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Boil
Cuisine: Chinese
Ingredients

Glutinous ball

2 cups glutinous rice flour
1 cup water (to make the glutinous ball) (add more water if it’s too dry)
1 tbsp caster or super fine sugar
Food colouring

Ginger sweet soup

80g ginger (bruised)
500ml water
160g palm sugar (or rock sugar/brown sugar) to taste
2 pandan (screw pine) leaves (tied in a knot)

Instructions

To make the glutinous ball

  1. In a large mixing bowl, add flour and sugar. Gradually add water (you don’t have to use all of it) and knead the dough until soft and smooth. It should be bouncy and easily kneadable, yet not too wet (sticky to the fingers), nor too dry (crumbling).
    Tip: If the dough is too dry, add a bit more water. If the dough is too wet, add a bit more flour. If the dough feels dry when shaping the balls, dip your fingers in water before continuing.
  2. Divide the dough depending on the number of different colours you intend to make.
  3. Add food colouring, one drop at a time, to each portion and knead until the colour is well distributed. Shape the dough to even-sized balls.
  4. Bring a pot of water (enough water to submerge the glutinous ball completely) to boil. Add the Tang Yuan into the boiling water and cook until they float to the surface. Transfer them immediately to a bowl of room temperature water until cooled or ready to serve.

Ginger Sweet Soup

  1. To cook the ginger sweet soup, add all the ingredients – ginger, water, palm sugar and pandan to a pot.
  2. Bring to a boil and reduce heat to a simmer until the sugar is fully melted. Simmer for another 30 mins.
  3. To serve, add Tang Yuan to a serving bowl and ladle the sweet soup over.

 

 

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