Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup chestnut puree
- 1/2 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 1/4 cup hot water
- 1/4 cup cold water
Special equipment needed:
- Mixing bowl
- Rolling pin
- Pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, chestnut puree, sweetened shredded coconut, and granulated sugar.
2. Gradually add hot water to the mixture and stir until it forms a dough.
3. Knead the dough until it becomes smooth and elastic.
4. Divide the dough into small portions and roll them into balls.
5. Flatten each ball with a rolling pin and wrap a small amount of chestnut puree in the center.
6. Pinch the edges of the dough to seal the filling inside and roll them into balls again.
7. In a pot, bring water to a boil and add the tangyuan.
8. Cook for 5-7 minutes or until they float to the surface.
9. Remove the tangyuan with a slotted spoon and transfer them to a bowl of cold water.
10. Serve the tangyuan in a bowl with the coconut milk.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water
Serving size:
- Makes 12-15 tangyuan
Nutritional information:
- Calories: 120 per serving
- Fat: 3g
- Carbohydrates: 22g
- Protein: 2g
Substitutions for ingredients:
- Chestnut puree can be substituted with red bean paste or peanut butter.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add a teaspoon of matcha powder to the dough for a green tea flavor.
- Use black sesame paste or taro paste as a filling.
Tips and tricks:
- Make sure the filling is not too big, or it will be difficult to seal the dough.
- Dust your hands with glutinous rice flour to prevent the dough from sticking.
- Do not overcook the tangyuan, or they will become mushy.
Storage instructions:
- Store the leftover tangyuan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the tangyuan in a bowl and pour hot water over them. Let them sit for a few minutes until they are heated through.
Presentation ideas:
- Serve the tangyuan in a small bowl with the coconut milk poured over them.
Garnishes:
- Sprinkle some toasted sesame seeds or chopped nuts on top of the tangyuan.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the dough is too dry, add more hot water.
- If the dough is too wet, add 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 that is usually eaten during the winter solstice festival.
Flavor profiles:
- Sweet and nutty
Serving suggestions:
- Serve as a dessert or snack.
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Region: Chinese