Cute little seal deco tang yuan with natural food coloring. With soft and chewy glutinous…
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Make some traditional glutinous rice balls with a creative take! Cute Baymax deco tang yuan in Osmanthus sweet soup and lava peanut filling.
Decided to give these Baymax deco tang yuan a new look (lol) for this year’s Winter Solstice 冬至. This was an old post 3 years back!
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What Is Tang Yuan?
Tang yuan (汤圆,glutinous rice ball) is a Chinese dessert made using glutinous rice flour. A small amount of water would be used to mix with the flour, and which we would roll into small balls of dough. These dough would then be cooked in boiling water, and served in a sweet syrup. Traditionally, we eat this Chinese dessert on the 15th day of Chinese New Year and on winter solstice (冬至). It can also be served to a newly wed couple on their wedding day. Tang yuan usually signifies family reunion, or a “happy ending” (圆满).
How Can I Make The Tang Yuan?
For these Baymax tang yuan, I’ve used a different recipe from the panda tang yuan and pooh bear tang yuan. It is not too complicated and the tang yuan skin is softer, and more QQ chewy. So I’ll still highly recommend you to try this recipe! : )
You’ll also love this homemade lava peanut filling! It’s not super sweet and I find it just nice for the bland tang yuan skin. I am using this brand for ground peanut. As I find it not fine enough, I blitzed it for a while in a food processor. If you would be doing that, be sure to do it in short bursts.
I served the tang yuan in a simple osmanthus sugar syrup, which has a fruity peach scent! You can also serve in any sweet soup that you like. I got my dried osmanthus flowers from Phoon Huat.
Update: Also see these cute little seals tang yuan I’ve made on the actual Winter Solstice day!
>> MORE TANG YUAN RECIPES:
Are These Tang Yuan Easy To Make?
The tang yuan dough is quite easy to make once you get a hang of it! It is the coloring and making the face details that would be slightly more time consuming.
For coloring of the tang yuan dough, I used red yeast powder and bamboo charcoal powder. Of course you can also use food coloring gel if you do not have these 2 powders. You may also see dots of red in the red yeast powder dough. It will go away after cooking.
For the details, such as eyes and hat, remember to brush on a little water to make the dough stick to each other better. This prevents them from detaching in the cooking process.
Is the Filling Really Lava and Flowy?
Yes! Simply follow the exact ratio in the recipe to get lava peanut filling.
The butter in the recipe helps to get the flowy, lava peanut filling, as butter melts when it is heated up.
Is The Rice Ball Dough Thick?
These rice balls have a higher ratio for the skin, compared to traditional recipes.
That’s because the rice ball skin actually tastes chewy and “QQ”, somewhat similar to mochi’s texture. It also helps to cut the sweetness from the filling. They taste really nice together, and it’s quite different from the traditional glutinous rice ball recipes!
Give it a try!
One Tang Yuan Tip:
Keep a small bowl of clean water on the counter top as you make the tang yuan. If the dough has creases, you can pat just a little water on it and roll the creases out. To seal the edges, you can also pat some water around the edges before sealing. This helps the tang yuan to seal better, and the filling is less likely to spill out during the cooking process. Do remember to not use too much water, as it may make the dough sticky.