😳 No Dough Required! The Easiest Tangyuan Recipe 湯圓 | Kind of Cooking
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- เผยแพร่เมื่อ 22 ก.ค. 2024
- Tangyuan 湯圓 or glutinous rice balls is an essential part of Chinese New Year and Lantern Festival - it represents family togetherness and happiness. I’ve always wanted to make my own tangyuan, but failed miserably. I am terrible at making dough. Well, I have a simple recipe hack that maximizes the filling and doesn’t even need dough. The best part is that you can maximize the amount of filling. We’re using black sesame filling here, but you can make it with any of your favorites.
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INGREDIENTS
Makes 15-20
Ingredients
100g Black Sesame, Roasted
70g Sugar (you can reduce this if you prefer it less sweet)
70g Butter
Glutinous Rice Flour, as needed
Cold Water, as needed.
3 1” slices of Ginger
Rock Sugar
Water
Recipe
Toast the black sesame over low heat, until fragrant and easily be turned into powder in your hands. You can also add in a few white sesame to gauge how long to toast it for - remove it once the white sesame turns golden brown.
Blend the black sesame in your food processor or blender until a coarse powder is formed.
Add in butter and sugar
Continue blending until a nice glossy paste is formed. This can take up to 3 minutes.
Empty the filling into a bowl, and place in the fridge to solidify.
Once hardened, form balls about ¾” in diameter or your desired size.
Place on a parchment paper, and freeze.
Prepare a try of glutinous rice flour, a caulander, and a container of cold water.
Roll your frozen fillings in the glutinous rice flour until fully covered. Work in small batches, as it gets difficult to fully coat the balls when doing too many at the same time.
Place in the caulander and dunk into the cold water.
Gently place back into the glutinous rice flour, roll around until well coated.
Repeat this stil 6-8 times or until the desired thickness is achieved. You’ll need to work quickly, otherwise the outer layer may crack.
Once they are done, you can freeze or boil them immediately
Bring a pot of water to a boil, but not too vigorously.
Drop in your tang yuan, move it around a little bit, and boil it until it floats (about 5 mins).
Ginger Sugar Syrup
Bring 4 cups of water to a boil
Add in ginger and rock sugar.
Boil until sugar is fully dissolved. Remove the ginger pieces if you don’t want the ginger flavor to be too strong.
Serve the Tangyuan in the Ginger Sugar Syrup immediately.
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How did you spend your Chinese New Year? 😊
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TASTES so good and the video is very fun to watch!
Thank you so much! I've been craving for this ever since i had some when I was in china. but I didn't know what it was called and when I found out what it's name and wanted to purchase some it was to expensive!! so i wanted to try making it but the recipes I found were to complicated... So I am so happy to finally found a recipe i can follow =D-
💜💜💜👍👍👍👍,,,,, always wanted too try this💜👍,,,,,,top tips too make....many thanks.....off the great wall a great fun channel 👍👍👍
Thank you! I usually grab some when at an Asian market. Have had black sesame (of course), peanut, ube and...red bean? custard? Anyway, now maybe I'll try and make my own sometime. :)
I am going to Love this channel! Like others I discovered this content from OTGW. Absolutely will be watching all of your videos!!!!
Welcome!!
Now I remember where I have seen her before!
Happy Chinese New Year🎊🎊🎉🎉
Happy Chinese New Year to you!! 🧧 🏮🎇🎆
Nicely done. Cube of brown sugar as the filling is what I remember eating as a kid.
Yeah! A few people mentioned the brown sugar filled version. I always remember the sesame filling ... there are SOOO many different types of filling now haha the other day we got strawberry and milk tea (two different ones)
My mom never added any stuffing. Just plain sweet with melted brown sugar sticks or savory with soup. Will have to try it with stuffing like u have with black sesame seeds😋😋
Oh are they small little balls? Sounds like bubble tea lol
@@KindofCooking same size as yours :D
Interesting 🤔
Nice ! Thanks a lot for the recipe. Is it possible to make a Big batch then freeze them After coating ? And just Cook them when needed ? Do you have other stuffing recipe to put in ? Have a good day
Yes you can!! That’s the best part. Be mindful of cracks though.
I’m planning to try it with our golden lava egg yolk this Friday.
@@KindofCooking Wow what's that ? Egg yolk Can only be damn good ! 😍
@@KindofCooking They Can be cooked just when they out of the freezer ? Or we have to wait for a while After ?
Thank you so much! I'm wondering, can I replace the butter/lard with some sort of fat-free liquid, like water?
Hmmm great question. I don’t think you would be able to form the balls. The fat (butter, coconut oil) allows it to solidify when cooled so you can form the shape.
@@KindofCooking Oh :( I thought the sesame was full of fat already. Thank you!
I'm allergic to ginger. Do you (or anyone) know a sub I could use?
Hmmm. I don't have a substitute for ginger, but, what I like is to have the balls in MORE sesame paste. haha. I'll look into it though.
I’ve blended walnuts and sesame oil to the sesame filling. =)
That definitely adds a nice depth! Hehe in the last we used to cheat and use some peanut butter.
I think I even used the same filling as my base for the black sesame soup with just the tang yuan dough balls
"A Lucky Eight Times"
You know it!
I just came here from OTGW! Didn't know you had a cooking channel! Loved this video!
By the way, if you don't mind my asking because this question might be too private, but are you pregnant? You don't have to answer if you are not comfortable with it.
Now you know! This one is a passion project for my husband and I. 😊
@@KindofCooking I'm always trying to learn recipes so I'm excited for your future videos on here! Happy Lantern Festival!
Ai~☆What a flame atack...Im a cheater i take frozen ones add tje asian market
Haha not cheating, most ppl do that. Hehe because of that were usually left with weird flavors.
@@KindofCooking true~☆like peanut or jam, or peach flavour or fruit flavours, its like mochi