Tangyuan
Chewy, soft glutinous rice balls only need THREE simple ingredients, one of the easiest and tastiest Taiwanese desserts that you will love! If you never tried Tangyuan, Taiwanese chewy glutinous rice balls, it is a soft mochi dessert served on top of shaved ice or in sweet syrup soup. You can bulk make Tangyuan ahead of time and freeze them up to three months. Tangyuan is gluten-free and an easy dessert that is perfect for summer or winter.
Ingredients
- 250 g Glutinous Rice Flour
- 100 g Sugar
- 140 ml Water
Instructions
- 1
In a bowl, add glutinous rice flour, sugar, and water. Knead until it forms into a ball (it doesn’t need to be smooth).
- 2
Take two pieces of the dough around 3 tbsp of each. In a pot, add in water, bring it to a boil, add in the dough and let it cook for 2-3 minutes.
- 3
Add the dough back into the rest of the glutinous rice flour mixture, and knead until it becomes a smooth dough. Be patient; this process takes around 5 minutes; add more flour if too sticky.
- 4
Optional: add in food coloring to half of the dough.
- 5
Roll it out, and cut it into bite-sized pieces. Roll the pieces into a ball.
- 6
In a pot, add in water, bring it to a simmer on medium heat. Add in the rice balls and cook for 3-4 minutes or until it floats.
- 7
Enjoy on top of shaved ice or with red bean soup.
Cook it from the original
This recipe comes from tiffycooks.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on tiffycooks.com