Tang Yuan
Recipe made by Chez Mama Ly
Blog: https://www.chezmamaly.com/blog
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Ingredients:
Dough:
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100g glutinous rice flour
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20g rice flour
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50ml of AYAM ™ coconut milk
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50ml boiling water
The joke :
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55g black sesame seeds
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2g white sesame seeds
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2 tablespoons of honey
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1 tablespoon of AYAM ™ coconut sugar
- 35g unsalted butter, to melt
The Infusion:
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10g of ginger
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400ml of water
- 80g of AYAM ™ coconut sugar
Preparation:
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Preparation of the infusion:
- Peel the skin of the ginger using a spoon.
- Slice the ginger into large slices.
- Pour 400ml of water into a saucepan and add the ginger strips and the coconut sugar. Heat to let everything infuse.
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Préparation de la pâte:
- Mix 20g of rice flour with the glutinous rice flour in a large bowl.
- Heat the water and coconut milk together.
- Gradually pour the water / coconut milk mixture into the flour mixture.
- Knead for 5 to 10 minutes until you obtain a smooth, non-sticky dough which does not crumble.
- Cover the dough and leave the dough for 20 minutes.
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Preparation of the sesame stuffing:
- Mix the black sesame seeds and the white sesame seeds together.
- Place the sesame seeds in a pan, without fat. Dry roast them then remove them from the heat and let cool.
- Reduce the sesame seeds to powder.
- Add the melted butter, honey and coconut sugar to the sesame powder.
- Mix well until you obtain a black sesame paste. Let the sesame paste rest in the refrigerator for an hour.
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Making of Tang Yuan:
- In order to make beautiful tang yuan, be careful not to mix or add black sesame seeds in the dough so that the envelope of the tang yuan is as white as possible.
- Using a scale, make 8g round balls of black sesame stuffing. Put aside. Wash your hands well after this step so as not to have any sesame seeds in your hands.
- Again using a scale, make 15g white paste beads.
- Wet fingers a little. Using your thumbs, flatten the balls of white dough, digging slightly inside, as if to form a small bowl.
- Using chopsticks, place a ball of sesame stuffing in the heart of each small bowl of white dough. Close the white dough over the stuffing and roll to obtain a nice round, smooth ball. The sesame stuffing should not protrude and should be well covered by the white paste.
- Cooking and presentation of Tang Yuan:
- Bring 1.5L of water to a boil in a saucepan.
- Once the water boils, gently add the tang yuan with a spoon in the pot of boiling water. Lower the heat, so that the water is just simmering during cooking. Lightly turn the balls with a spoon then cook.
- Once the tang yuan comes to the surface, it's done! Take the tang yuan out of the water and transfer them to a bowl.
- Add one or 2 ladles of infusion to the bowl with the tang yuan.
- For the dressing, add a few black sesame seeds and a julienne of ginger on top.