Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup water
- 1/2 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 1/4 cup canned mango puree
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup coconut milk
- 1/4 cup water
- Pinch of salt
Special equipment needed:
- Mixing bowl
- Rolling pin
- Small cookie scoop
- Pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour and 1/2 cup water. Mix until a dough forms.
2. Knead the dough on a floured surface until smooth.
3. Divide the dough into small balls using a small cookie scoop.
4. Flatten each ball with a rolling pin and place a small amount of mango puree in the center.
5. Fold the dough over the filling and roll into a ball.
6. In a pot, bring water to a boil.
7. Add the tangyuan to the boiling water and cook until they float to the surface.
8. In a separate pot, combine coconut milk, 1/4 cup water, shredded coconut, sugar, and salt. Bring to a simmer.
9. In a small bowl, mix cornstarch and 1/4 cup water until smooth.
10. Slowly add the cornstarch mixture to the coconut milk mixture while stirring constantly until thickened.
11. Serve the tangyuan with the coconut sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Boiling water
Serving size:
Makes 12-15 tangyuan
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 23g
Protein: 1g
Sodium: 10mg
Sugar: 10g
Substitutions for ingredients:
- Mango puree can be substituted with any other fruit puree.
- Coconut milk can be substituted with regular milk or cream.
Variations:
- Add chopped nuts to the filling for added texture.
- Use different types of fruit puree for the filling.
- Add food coloring to the dough for a fun twist.
Tips and tricks:
- Make sure the filling is not too wet, or it will leak out of the tangyuan.
- Dust the tangyuan with cornstarch to prevent them from sticking together.
- Serve the tangyuan hot for the best texture.
Storage instructions:
Store leftover tangyuan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tangyuan in the microwave or by steaming until heated through.
Presentation ideas:
Serve the tangyuan in a small bowl with the coconut sauce drizzled over the top.
Garnishes:
Garnish with fresh fruit or chopped nuts.
Pairings:
Serve with a hot cup of tea or coffee.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the filling leaks out of the tangyuan, try using less filling or sealing the dough more tightly.
- If the tangyuan are too sticky, dust them with more cornstarch.
Food safety advice:
Make sure the tangyuan are cooked all the way through before serving.
Food history:
Tangyuan is a traditional Chinese dessert made from glutinous rice flour. It is typically served during the winter solstice festival.
Flavor profiles:
The tangyuan are sweet and chewy, while the coconut sauce is creamy and slightly sweet.
Serving suggestions:
Serve the tangyuan as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Sweet, Coconutty, Tangy, Mango, Mango-Flavored