Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup black sesame seeds
- 1/4 cup granulated sugar
- 1/4 cup hot water
- 1/4 cup cold water
- 1/4 cup rice flour (for dusting)
- 4 cups water (for boiling)
- 1/4 cup brown sugar (for syrup)
- 1/4 cup hot water (for syrup)
- 1 tablespoon rice vinegar (for syrup)
Special equipment needed:
- Food processor or blender
- Mixing bowl
- Rolling pin
- Pot for boiling
- Strainer
- Serving bowl
Step-by-step instructions:
1. In a food processor or blender, grind black sesame seeds until they become a fine powder.
2. In a mixing bowl, combine the ground black sesame seeds, glutinous rice flour, and granulated sugar. Mix well.
3. Gradually pour in hot water while stirring the mixture. Add cold water and continue to mix until a dough forms.
4. Dust a clean surface with rice flour. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
5. Divide the dough into small pieces and roll them into balls about the size of a marble.
6. In a pot, bring 4 cups of water to a boil. Add the rice balls and cook for 5-7 minutes until they float to the surface.
7. In a separate pot, mix brown sugar and hot water until the sugar dissolves. Add rice vinegar and stir well.
8. Strain the cooked rice balls and transfer them to a serving bowl.
9. Pour the syrup over the rice balls and serve.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
Makes about 20-25 tangyuan
Nutritional information:
Calories: 80
Fat: 2g
Carbohydrates: 15g
Protein: 1g
Fiber: 1g
Sodium: 5mg
Substitutions for ingredients:
- White sesame seeds can be used instead of black sesame seeds.
- Honey or maple syrup can be used instead of granulated sugar.
- Apple cider vinegar or white vinegar can be used instead of rice vinegar.
Variations:
- Peanut butter can be added to the filling for a nutty flavor.
- Matcha powder can be added to the dough for a green tea flavor.
- Red bean paste can be used as a filling instead of black sesame.
Tips and tricks:
- Kneading the dough well is important to ensure the tangyuan have a smooth texture.
- Dusting the surface with rice flour prevents the dough from sticking.
- Rolling the tangyuan into small balls ensures they cook evenly.
Storage instructions:
Leftover tangyuan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply boil the tangyuan in water for 2-3 minutes until heated through.
Presentation ideas:
Serve the tangyuan in a small bowl with the syrup drizzled on top. Garnish with sesame seeds or chopped nuts.
Garnishes:
Sesame seeds or chopped nuts
Pairings:
Chinese tea, such as green tea or oolong tea
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more glutinous rice flour.
Food safety advice:
Make sure the tangyuan are cooked all the way through before serving.
Food history:
Tangyuan is a traditional Chinese dessert typically eaten during the winter solstice festival.
Flavor profiles:
Sweet, nutty, and tangy
Serving suggestions:
Serve as a dessert or snack.
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Region: Chinese