TANG YUAN RECIPE - HOW TO MAKE TANG YUAN (GLUTINOUS RICE ...
Chinese tang yuan is my sweet-tooth comfort food. While store-bought versions are affordable and convenient, you get to make your own filling with this recipe and stuff the mochi balls with whatever you'd like.
Provided by June Xie
Categories gluten-free vegetarian spring winter dessert snack
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Make the filling: In a small food processor, add sugar, sesame or peanuts, and salt and pulse until mixture resembles coarse sand. Add in oil and water and continue blending until fully combined and smooth. Transfer to a bowl and freeze for 30 minutes to 1 hour. Scoop and portion chilled filling into 24 balls, about ½ tablespoon each. Transfer to a plate and freeze until completely hardened, about 2 hours. Meanwhile, make dough: In a large bowl, whisk together rice flour and salt. Drizzle in condensed milk and boiling water, then stir to evenly distribute. Drizzle in room-temperature water and stir until fully combined. Knead until dough is smooth and pulls away from the bowl. Cover and let rest for 30 minutes. On a clean surface lightly dusted with more rice flour, roll dough out into a long rope. Cut rope into 24 equal pieces, then flatten each piece into a 2”-wide round. Place a ball of filling in the middle of each round, then gently guide and coax the wrapper to fully seal the filling inside the dough. In a medium pot of boiling water over medium-low heat, add tang yuan in batches, making sure not to overcrowd the pot. Boil until the tang yuan floats, stirring occasionally, about 6 minutes. Continue cooking for 1 minute more, then transfer to a bowl to serve. Serve tang yuan hot, with a few ladles of cooking broth in each bowl.
HOT AND SOUR SOUP-SUAN LA TANG | CHINA SICHUAN FOOD
Traditional Chinese hot and sour soup
Provided by Elaine
Categories Soup
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 23
Steps:
- Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
- In a wok, add carrots, bamboo shoots, wood ear mushroom, shiitake mushroom and ginger shreds. Add chicken stock, bring to a boiling and then simmer for 15 minutes.
- Add light soy sauce, dark soy sauce, sugar, and salt. Continue cooking for 2 minutes.
- Then place shredded tofu in. Then place pork shreds in and gently stir by chopstick when the content boils again.
- Stir the starch water once and then place the starch water in the soup. Heat to thicken.
- Drizzle egg liquid in. If you want smaller flowers, stirring at a faster speed. Or for larger flowers, stir roughly.
- Place black vinegar and white ground pepper in. Turn off fire immediately.
- Add some extra aroma by placing chopped green onion and coriander. Drizzle some sesame oil and serve hot.
Nutrition Facts : Calories 199 kcal, CarbohydrateContent 9 g, ProteinContent 14 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 116 mg, SodiumContent 1488 mg, ServingSize 1 serving
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