Almond Tangyuan
Almond Tangyuan
Enjoy this quick and easy dessert recipe by Sarah Benjamin from Yummy Desserts.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 20 minutes
  • Cooking Time 55 minutes
  • Yield 4 servings
  • 120 grams skinned Almonds
  • 120 grams Butter, softened and diced
  • 2 tablespoons Icing sugar
  • 4 tablespoons Caster sugar
  • 225 grams Glutinous rice flour
  • 190 millilitres room temperature Water
  • For the soup:
  • Two large pieces of old Ginger, peeled and sliced
  • 100 grams Rock sugar or White sugar
  • 2 Pandan leaves, knotted
  1. Blend the almonds, icing sugar and caster sugar in a food processor, until it looks like damp sand. Add the butter and blend once more, just until the mixture comes together. Spoon out into a bowl and place in the fridge to harden
  2. Make the soup by boiling the ginger, rock sugar and pandan with 5 cups of water together Reduce to a simmer and leave to cook for 20-30 minutes
  3. In the meantime, mix the glutinous rice flour and water together, and knead till a bouncy dough forms
  4. Pluck off a knob of the dough and flatten with your hands, then scoop a little filing and place in the centre. Bring the edges up and seal, then roll into a nice round ball. Repeat until the dough is finished
  5. Bring a large pot of water to a boil, then drop the dumplings in. They are cooked 30 seconds after floating to the surface
  6. Separate between bowls and pour the hot ginger soup over

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