Happy Winter Solstice! On the arrival of winter in lunar calendar, northern chinese celebrate with dumplings, southern chinese celebrate with Tangyuan. Sweet tangyuans have classic fillings such as peanut sauce filling, sesame filling, red bean filling, etc.
Staying at home during pandemic gave me chance to make my own Tangyuan, the CUTE ONES!
QUICK TAKEAWAYS
- Original recipe for filling, peanut/sesame : sugar : butter is 1 : 1 : 0.5, it might be too sweet and not healthy.. I would try lowering sugar and butter! (Butter gives Tangyuan the flowy filling)
- Some tangyuan skin recipe uses tapioca starch, potato starch or corn starch in combination with glutinous rice flour. Not sure the reason yet but will try it out!!
- Skin dough can be easily dried if not covered, and hard to stretch or mold for decoration.
- Keep tangyuan frozen is easier for decoration because if tangyuan is soft, it will deform when pressing down decoration pieces.
RECIPE
Ingredients:
- Peanut sauce filling (enough for more than 12 tangyuan already):
- 80g peanut
- 40g sugar
- 40g butter
- Sesame sauce filling:
- 80g sesame powder
- 20g peanuts
- 10g cashews
- 70g sugar or LESS
- 60g butter
- 30g water
- Tangyuan (12-13 tangyuan + decorations):
- 125g glutinous rice flour
- 70g boiled water
- 35g room temperature water
Procedure:
- roast peanuts over med-low temperature, peel off skin
- blend peanuts, 40g sugar till smooth
- melt 40g butter and add in peanut mix
- cool in fridge
- add 70g boiled water into 125g glutinous rice flour, mix well
- add room temperature water little by little, might not need 35g
- knead dough till stretchy
- color dough and rest for 30mins
- divide tangyuan skin dough into 12-13g per ball and filling into 8g per ball
- wrap filling with tangyuan skin
- decorate
- cook in cold water and wait till they all float up!
READY TO SERVE!
RESOURCES
Sesame filling and Tangyuan recipe:
Cartoon Tangyuan:
