Cute little seal deco tang yuan with natural food coloring. With soft and chewy glutinous rice skin and sweet peanut filling, these little dumpling balls are delightful for dessert!
Just a short post to record these tang yuan!
Made them yesterday on the Winter Solstice day for the kids to eat, before Mummy me scooted off to JJ Lin’s concert :p
You can refer to my Baymax deco tang yuan recipe. It is made the same way, except that the filling is 10g and skin is 13g. This ratio seems to make a better size for young kids to eat 🙂
I also used red yeast powder for the red dough and bamboo charcoal for the black parts.
For the seal’s “little feet”, simply pinch a little dough near the bottom part of the round tang yuan balls, using a small knife, make a cut in the middle and open up the feet.
If you look at the picture carefully, you’d realise that there are some cracks on the surface of the dumpling skin. I am not sure if that’s because of the drying out or because the filling softened (and had some “oil” oozing out). I do remember when I was making the tang yuan with soft red bean paste, I had to work quickly, else the moisture from the red bean paste would also make the tang yuan crack if left at room temp for quite a while.
So if you’re making these, do remember to work in a cool environment. I prefer to work in aircon environment, with the tang yuan dough wrapped up with clingwrap when not using, so they do not dry out 🙂
Try them and let me know! You can practise in advance for Chinese New Year 元宵节!
>> MORE TANG YUAN RECIPES:
P.S.: Private workshops for the deco tang yuan will be available at my cake studio. Simply email me (hello@cherienoms.com) and we can arrange for that! 🙂
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