It’s been so long since I‘ve posted anything! One of my new years resolutions was to keep up with this blog again, and here I am – one month late. Better late than never?
I tried a couple of fun recipes these past few weeks, and thought I’d share one that is typically made around this season in China – Tangyuan. These are also known as sweet soup dumplings, and are made by making a dough of glutinous rice flour and water, then filling it with a sweet filling of your choice (typically black sesame or red bean paste). I found some recipes online, but ended up going with one that my mother sent over to me! Thanks mom 🙂
I also used red bean just because I knew how to ask for it at the Oriental Supermarket..
Red Bean Tangyuan:
Makes roughly 10 Tangyuan
4 oz (roughly 1/2 c) sweet rice flour (also known as glutinous rice flour)
100 mL (slightly less than 1/2 c) water
3 oz (roughly 1/4 c packed) red bean paste
1) Mix the water and rice flour until it forms a smooth and soft (but not sticky) dough.
2) Roll the dough into small balls, approx 1 inch in diameter (can be smaller or larger as preferred).
3) Roll the red bean paste into even smaller balls (anywhere from 1/4-1/2 inch diameter) – the smaller the balls, the easier they are to squish into the dough.
4) Flatten a dough ball in your palm and place the red bean paste in the center. Mold the dough around the red bean paste and form again into a ball.
5) Repeat with all of the dough balls.
6) Boil a pot of water.
7) Drop the tangyuan into the water and boil! The tangyuan are cooked when they float to the surface.
Serve immediately for maximum tastiness!
Could be a fun Valentine’s Day Treat too! Nom! Enjoy!!