Comments on: Taiwanese Tang Yuan

By: Chow Times » Weekend Musings (06-Feb-2010)

Chow Times » Weekend Musings (06-Feb-2010) — Sun, 07 Feb 2010 00:47:19 +0000

[...] Taiwanese Tang Yuan [...]

By: Chow Times » Onde-Onde

Chow Times » Onde-Onde — Thu, 14 Jan 2010 15:48:21 +0000

[...] Tang Yuan like Glutinous Rice Ball with Sesame Peanuts Filings, Hong Kong style Tang Yuan and Taiwanese Tang Yuan. The only difference is those Tang Yuan are served in a sweet syrupy soup while Onde-Onde is served [...]

By: Chow Times » Hong Kong Style Tang Yuan

Chow Times » Hong Kong Style Tang Yuan — Fri, 29 Feb 2008 15:31:34 +0000

[...] Valentines. The Hong Kong style Tang Yuan is different from the Taiwanese style in the soup. The Taiwanese Tang Yuan is flavoured with fermented glutinous rice and has egg flower in the soup while the Hong Kong style [...]

By: toot

toot — Thu, 29 Mar 2007 18:29:35 +0000

Hi everyone! I’m from Singapore. I love this featured dessert! When I came across this recipe, I rushed straight to my local supermarket to buy the “fermented glutinous rice”. Unfortunately, it is not sold here as I suspect there is no market for it. Hence I would like to try to make it myself but after scouring the internet, I have yet to find any recipes on how to make the fermented glutinous rice. :( Does anyone out here know how to do it? Please share your recipe!! Thanks.

By: Passionate Eater

Passionate Eater — Wed, 21 Mar 2007 23:49:41 +0000

So delicious! My Mom makes these too, and she adds peanut butter or black sesame seeds. But I’ve never tried it with egg drop or jo-liang (the rice alcohol). I learn so much from you friends at Chow Times! Thanks for a great post Julie, Suanne, (and Ben)!

By: Rasa Malaysia

Rasa Malaysia — Tue, 20 Mar 2007 21:57:21 +0000

Yes you can ferment the glutinous rice with the yeast and make it at home. My mother used to do that a lot when I was little. I bought some yeast back this time around…will make it and will blog. ;)

By: tigerfish

tigerfish — Tue, 20 Mar 2007 14:29:34 +0000

I remember the 1st time I smelled a (Shanghainese) dessert with fermented glutinous rice, I almost puked!:O …But on tasting it, my taste buds became accustomed and accepted that hint of “alcohol” the dessert brought :)

By: Chubbypanda

Chubbypanda — Tue, 20 Mar 2007 13:13:41 +0000

I don’t believe I’ve ever had rice balls in that sort of soup. I must have missed out!