Words that come from the heart stay warm three winters long.
~ Chinese Proverb
Today’s blog is about Winnie’s recipe which she shared on our Cooking Club. There are many steps to making this but are pretty simple. We took 1 hour to make this including cooking time.
Tangyuan can be unfilled or filled, fillings can include red bean paste, chopped peanuts and sugar, sesame paste (ground black sesame seeds mixed with lard), rock sugar (which would create a hot, melting caramel-like filling), etc. We used peanut butter and instant sesame powder which gives a strong peanut butter taste.
To the Chinese, Glutinous rice ball (tangyuan) is eaten all year round, although it is commonly associated with the Chinese New Year, and the Lantern Festival. Glutinous rice ball is made by mixing glutinous rice flour with a small amount of water and form into balls and is then cooked in boiling water and served in syrup water.
These ingredients is sufficient to make about 20 rice balls — good enough serving for 4-5 people.
For the glutinous rice balls:
- Peanut Butter: 3 tablespoon
- Instant Sesame Powder: 2 tablespoon (buy them from Asian stores)
- Icing Sugar: 2 tablespoon
- Roasted Sesame Seeds: 3 tablespoon
- Glutinous Rice Flour: 400g
For the syrup:
- Ginger: 1 piece
- Brown Sugar: 150g
- Mandarin Orange Peel: 1 piece
To serve, just put in the rice balls into the syrup.
I know this has a lot of steps and not a 15 minute thingy but I hope you will give this a try. It’s fun doing it. To add a bit of fun, you could also add colouring to the flour so that you can make multi-coloured ones. I think the kids will like it. It’s very sweet and peanut buttery.