TANGUAN RECIPES

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TANG YUAN RECIPE-BLACK SESAME FILLING | CHINA SICHUAN FOOD



Tang Yuan Recipe-Black Sesame Filling | China Sichuan Food image

Classic Chinese festival food-Tang yuan with black sesame filling

Provided by Elaine

Categories     Side Dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 16

Number Of Ingredients 9

1 cup toasted black sesame ( around 100g)
1/4 cup toasted peanuts
1 cup sugar powder (around 100g)
1/8 tsp. salt
5 tbsp. lard or butter
3 tbsp. water
2 cups glutinous rice flour
1 cup warm water (, around 50 to 60 degree C.)
vegetable color powder ( purple sweet potato powder, pumpkin, carrot and spinach. )

Steps:

  • To make the black sesame filling
  • To make the dough

Nutrition Facts : Calories 853 kcal, CarbohydrateContent 124 g, ProteinContent 11 g, FatContent 35 g, SaturatedFatContent 15 g, CholesterolContent 57 mg, SodiumContent 277 mg, FiberContent 5 g, SugarContent 33 g, ServingSize 1 serving

TANG YUAN RECIPE - HOW TO MAKE TANG YUAN (GLUTINOUS RICE ...



Tang Yuan Recipe - How to Make Tang Yuan (Glutinous Rice ... image

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

1/3 c.

granulated sugar

1 c.

dark-roasted peanuts or sesame seeds

1/4 tsp.

kosher salt

1 tbsp.

peanut oil

3 tbsp.

cold water

1 1/2 c.

glutinous rice flour (225 g.), plus more for surface

1/4 tsp.

Kosher salt

1 tbsp.

sweetened condensed milk 

1/3 c.

boiling water (80 g.)

1/3 c.

room-temperature water (80 g.)

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.

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