Making tang yuan
Tang yaun are traditional glutinous rice dumplings that are served in a sweet soup during the Chinese Winter Solstice festival known as Dong Zhi. I used to eat them in Malaysia and the pandan leaves give a Malaysian flavour to the dish.
- 200g Glutinous rice flour
- enough to make a slightly sticky dough warm water
- to taste caster sugar
- 3 leaves at least pandan leaves
- to taste fresh ginger
- to taste brown sugar
A really easy recipe
- Weigh out about 200g of the glutinous rice flour and add some caster sugar. The sugar is the only flavour the dumplings have apart from the soup, so adjust to your own preference.
- Mix the flour and sugar and then slowly add warm water and mix until you have a slightly sticky dough.
- Divide the dough equally into the number of colours you want to have. Add one portion of the dough back into the bowl and add the first colour. Knead the colour thoroughly through the dough.
- Pull off small pieces of the dough and roll into small balls.
- Wipe the bowl so there is no colour left and do the same with the next main piece of dough, adding the next colour.
- When you have made all the dumplings, put a large pan of water on to boil and add the pandan leaves, ginger and brown sugar.
- Bring to boil and simmer for 20 to 30 minutes. Check the flavour during this time in case you need to add more ginger and sugar.
- Let the soup rest and in a separate pan boil water for the dumplings. You cook them separately because they make the water very cloudy. Put one batch of dumplings in when the water is boiling fiercely.
- At first the dumplings will sink to the bottom of the pan. They are done when they float.
- Pour some of the soup (without any of the pandan or ginger pieces) into a soup dish, add the dumplings and serve.
- You may want to change the cloudy water for boiling the next batch of dumplings
- Enjoy! If anything doesn't make sense ask me through the comments section.
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