Tang Yuan is a Chinese dessert that is made using glutinous rice flour, usually served in sweet syrup. Over here, we add a cute look to the traditional tang yuan.
- 5 tbsp glutinous rice flour
- 2.5 to 3 tbsp water
- 1 tsp charcoal powder
- 2 tbsp Chopped gula melaka
- Place glutinous rice flour in a medium sized bowl. Add in water by 3 batches to mix with the flour. For the last addition of water, slowly add in the water if dough is still dry. You can knead with your hands to get a better feel of the dough. The dough should not be dry and cracking; feels a little like the softness of your earlobe.
- Once the main dough is ready, remove a portion of it (about 1/6 of dough). Add in charcoal powder or black food coloring if you do not have charcoal powder. Knead till color is even. You might need to dab your fingers with some water to moisten the dough.
- Once the 2 colors dough are ready, you can shape the pandas. First separate the white dough into portions and size of your liking. Roughly roll into balls and flatten it. Place chopped gula melaka into the centre and seal properly. You might not want to place too much gula melaka in the dough, as it might leak.
- After rolling all the white dough, wrapped with gula melaka, place them onto a shallow plate or pan. Place a pc of cling wrap over the plate, to prevent drying out and cracking. Take note to not let the cling wrap touch the dough.
- Prepare the parts for the panda: ears, eyes and nose using the black dough. Place the black dough onto the panda’s “face”.
- Bring a small pot of water to boil. Once boiling, drop the tang yuan gently into the pot. The tang yuan is done when it floats up. Boil for 1 min further before scooping it up.
- You can serve the tang yuan with sweet soup, ginger soup or simple peanut sugar mixture 🙂
Recipe adapted from Peaceloving Pax
- Category: Dessert, Snack
- Cuisine: Chinese