Almond Tang Yuan
‘Tang yuan’, which is Mandarin for ‘soup ball’, are usually homemade and consumed on special occasions like weddings and Winter Solstice Festival. Delicious colorful glutinous rice balls can be filled with black sesame paste, peanuts or simply as is! Here’s how to make your own tang yuan with almond paste!
Let's start cooking!
Step 1 - Prepare the almond filling
In a blender, add almonds, icing sugar, caster sugar and crushed peanuts until it looks like damp sand.Caster sugar is necessary for this recipe to achieve the right texture for the filling. If you don’t have any on hand, pour some white sugar in a food processor and blend for a minute or two.
Add 120 g butter and blend again, until the mixture comes together.
Spoon out into a bowl and set aside in the fridge to harden for 20 minutes.
Step 2 - Boil the ginger soup
- In a medium pot, add the sliced ginger, rock sugar and pandan leaves and 5 cups water together and bringto a boil.
- Once boiling, reduce to low heat and simmer for 20 to 30 min and set aside.
Step 3 - Knead the dough
- In the meantime, mix 225 g glutinous rice flour and 210 ml warm water together and knead until a bouncy dough forms, then roll into a log about 2 cm thick.
Step 4 - Wrap the tang yuan
- Pluck off a knob of the dough about 2 cm wide, and flatten with your hands into a small disc, then scoop almond filling and place in the center.
- Bring the edges up and press to seal, then roll into a round ball in your palm.
- Repeat until the dough is finished.
Step 5 - Boil the tang yuan
- Bring a large pot of water to a boil, gently place the tang yuan in.
- When tang yuan starts floating in the water, let it cook for another 1 minute before removing from pot.
- This will take 3 to 5 minutes. For many Chinese families, the act of eating tang yuan with family represents family togetherness.
Plate and Serve!
Ladle out equal numbers of tang yuan between bowls and pour the hot ginger soup over. Serve hot.