Traditionally served for dessert at the Lantern Festival celebration dinner, which is the 15th day of Chinese New Year These mochi balls known as Tang Yuan are served in a sweet dessert soup made with sweet glutinous rice flour.
Step 1: Make the filling.
We used two flavors. Black sesame and peanuts.
- 80 g black sesame seeds (toasted in a pan for several mins) and 80g peanuts
- 2.5 tbsp sugar, or to taste
- 30g butter
Place toasted black sesame seeds, sugar, butter in a food processor and blend into a paste texture. Scoop out into plate or bowl and place in freezer.
Repeat steps with peanuts. Add sugar and butter into a food processor and blend. Scoop and freeze.
Placing them in the freezer will make it easier to roll into a ball. Will make about 20.
Once rolled keep in fridge.
Step 2: Make the dough wrapper
- 130 g glutinous rice flour
- 3 tbsp boiling water
- 4 tbsp room temperature water
- In a mixing bowl, pour hot water into glutinous rice flour while stirring with a spatula. Add room temperature water little by little. Knead with your hand until a smooth, soft dough forms. Divide and roll into 20 balls or enough for each filling.
Step 3: Assemble the Tang Yuan
- 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
Step 4: Cooking Tang Yuan
- Bring a large pot of water to a boil. Gently slide in some Tang Yuan
- 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.
Step 4: Make dessert soup
In a pot pour 2 cups of water, 2-3 pieces of brown rock sugar or brown candy (or ½ cup of brown sugar) and 4 slices of ginger. Let it boil for 5- 10 minutes.
Serving: Place soup in bowl and add a few Tang Yuan
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