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A Chinese dessert. This recipe is similar to our Desi Ammini kozhukattai.
Tang Yuan is traditionally served during Chinese weddings and Winter Solstice Festival. Tangyuan is a common dessert here in Singapore which is available in food stalls and happens to be my favourite dessert apart from Chendol. The chewy rice flour balls along with the filling and the sugar syrup surely will make you to melt from inside. Too much hype about this recipe 😀 I love this dessert for its the spicy ginger syrup which makes me to travel back in time to my school days, where ginger candy was sold in our school canteen with ginger’s taste lasting for quite long time after consuming the candy, Should have named it as Spicy candy 😀
I always love the sharp spicy taste of ginger and love to have in my tea too 🙂
The fillings in this rice balls can be stuffed according to individual’s choice, I love the coconut and sesame combination, so proceeded with the simplest stuffing 🙂
Preparation Time : 10 Minutes
Cooking Time : 15 Minutes
Ingredients
For Dough
1 Cup Glutinous Rice Flour
1 tsp of oil
Filling
1/2 Cup Coconut
1/4 Sesame Seeds
1 tbsp Sugar
Syrup
1/2 Cup Brown Sugar/Raw Cane sugar
2″ Ginger
Method
1. Take the glutinous flour in a bowl, make a well at the centre add oil and required water to make a dough. Add water in small quantity to make the dough. Knead the dough for a while and keep aside.
2. Dry roast the sesame seeds and coconut separately. Remove the ingredients from heat before it changes its colour.
3. Blend the sesame seeds and coconut along with sugar to a coarse mixture.
4. Before making the balls, Time to prepare the sugar syrup.
In a sauce pan, add sugar and 2.5 Cups of water and bring to boil. Now add the ginger slices.
5. Now back to the rice dough. Divide the dough in equal parts and roll out into round shape. Make a well at the centre as we do for mothak/kozhukattai, add the filling and close the opening and make it even by rolling between the palms.
6. Now drop the balls one at a time into the sugar syrup. After dropping into the syrup, flip the balls so that they don’t stick at the bottom. Don’t throng the syrup. The balls float on the top when they are cooked. It takes around 3 to 4 minutes to get cooked depending on the size.
7. Serving : Transfer the balls to a bowl and add required syrup on the top of the balls. The dessert tastes good while it is hot.
Notes:
1.While making the dough, add water in stages and make it sure it’s not too watery or tight as the dough will sag while making the balls if it is watery and crack if it is tight.
2. After the removing the cooked rice balls from the syrup either place the each ball separately or pour some sugar syrup on the top, if not they will stick to each other.
3. If the sugar syrup gets thick, add boiling water to make it thin.
4. These balls can be cooked in boiling water and later can be added to sugar syrup.
