Julie’s second dish is Taiwanese Tang Yuan, which is Glutinous Rice Balls. The twist from the regular Glutinous Rice Balls which is served in a light syrup is that the Taiwanese version is served in a soup with egg swirls and fermented glutinous rice.
Julie made two types of glutinous rice balls; plain ones and another stuffed with red bean paste. The large ones are the one with filings. Most people preferred the those stuffed ones which are sweeter.
The Taiwanese Tang Yuan has a winery taste in it due to the addition of fermented glutinous rice.
- one packet of glutinous rice flour
- red bean paste
- 4 eggs
- fermented glutinous rice
Fermented glutinous rice can be purchased from Chinese grocery stores. One of the member told us that she made it at home by steaming the glutinous rice and then add yeast to the steamed glutinous rice and let it ferment for a few days.
The fermented glutinous rice is slightly sweet and tastes like wine.
Julie, thank you so much for sharing your Taiwanese cuisine expertise with us.