I’ve wanted to make tang yuan ever since I saw a recipe for it in a Chinese cookbook like two years ago. I was always worried that it was a lot of work though, or required some skill I don’t have the way that most Asian food does. Thankfully these tasty treats don’t require any special tools or knowledge. The only thing that might be difficult to get your hands on is the glutinous rice flour, if you don’t live by an Asian market.
I adapted this recipe from the Dumpling Sisters. They’re adorable and I love them and their recipe is almost perfect, except that my dough needed more water and kept drying out so I had to keep water on hand. People are not kidding when they say that the dough needs to have an “earlobe” consistency.
125 g Glutinous rice flour
100 ml water
Peanut butter, I used super chunky
1 can coconut milk
3 cups Water
Sugar to taste
These things are crazy tasty; they occupy that strange space between mochi and a dumpling. They’ve got a really unexpected texture and flavor. Making these at home is also remarkably different from buying them at the Asian supermarket. I prefer the texture and taste of homemade, I also being able to control the amount of filling as well. The ones I bought from the grocery store were smaller, less chewy and had a lot more filling, which was almost soupy. These are so ridiculously easy to make it’s almost a shame to buy them.
Don’t forget to serve them in the coconut broth, because that part is almost as good as the glutinous rice balls themselves!