Happy Lantern Festival for yesterday! We made both sweet and savoury tangyuan to celebrate, both are delicious but since the sweet ones are more common I thought I would share a video on how we make them. My family mainly eats the peanut and sesame flavour, but the brown sugar is popular in the city where my family comes from ♡
Hello! You can find me here 😊
Instagram: [ Ссылка ]
*Want to preface that since it's chinese cooking, please don't be scared to adjust the recipe to what looks right and tastes better - the video is probably more helpful so you can see the texture you're looking to achieve
INGREDIENTS:
For the dough:
- I'd start with 1 cup of glutinous rice flour to 3/4 cup water (you may need around 1/4 cup more water but you should add as you go)
For the peanut butter filling:
- set peanut butter
- sugar
For the red sugar filling
- plain crushed red sugar
For the black sesame filling (sesame, sugar and lard in a 2:2:1 ratio)
- 80g black sesame crushed
- 80g sugar
- 40g lard, butter or oil
- a pinch of salt
Instructions
1. Make the peanut butter and sesame filling the night before (or in the morning to make at night). Mix all the ingredients in a bowl and refrigerate.
2. Add the glutinous rice flour into a bowl and add the water gradually until a soft, pliable but solid dough ball forms (it will get drier the longer you leave it so work relatively quickly).
3. Making the tangyuan: rip bits of the dough to make 1/2-1 inch size dough balls and use your thumb to make an indent (kind of like making a bowl shape with the dough). Spoon the filling into the indent you've created.
4. Lightly seal by pinching and pressing with your fingers and roll in the palm of your hand until a smooth ball forms.
5. Boil water in a pot and place the tangyuan in. Once they're floating give them another 2 minutes and they're done!
6. Enjoy!
Music : 荷塘月色
