Tang Yuan | Chinese Sweet Dumplings
A delicious Chinese dessert made with glutinous rice dumplings in a sweet ginger broth!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Rice Flour
- ¼ cup Cane Sugar ¼ cup
- 1.5 cups Water 1 ¼+ ¼( or less for making dough)
- 2" piece Fresh Ginger (pounded slightly)
- 2 -3 drops Red/Yellow Food Colors (optional)
Instructions
How I made -
- In a thick bottomed pot, add ¼ cup of cane sugar and slightly crushed ginger.
- To make sugar syrup, add 1 ¼ cups of water to the pot, mix it well.
- Bring the sugar syrup to a boil on low flame and keep boiling for another 3-4 mins until nice aroma comes up.
- Meanwhile, in a bowl add rice flour and add water little by little.
- Mix it well and let the dough come together.
- Knead it for 2-3 mins until the dough is smooth and pliable.
- Separate it into three equal parts of dough.
- Add yellow and red food colors to two balls of dough.
- Pinch a small piece of dough and make 1 cm sized balls out of the dough, making sure there are no cracks.
- Prepare equal rice balls with rest of the dough.
- Gently drop the rice balls in the sugar syrup and bring it to a slow boil.
- As the rice balls get cooked, they float over the top. Remove from heat.
- Remove the ginger pieces and serve this dessert either warm or cold.
Note –
- Do use sticky rice flour or glutinous rice flour if available.
- I used cane sugar for making the syrup, but regular white sugar can be used.
- Adjust the amount of sugar depending on the sweet preference. This dessert is slightly on the lower side of sweetness.
- Food colors are optional.
- Some versions of this dessert have rice balls stuffed with black sesame or peanuts. I kept it very simple and loved it as it is.
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