Tang Yuan - How to make sweet dumplings served with ginger syrup

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour offers a gluten-free option, while regular rice flour is more accessible.

black sesame paste

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter provides a nut-free alternative, while peanut butter is often less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a low-calorie sweetener, while honey is a natural alternative.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often more affordable.

Prepare beetroot juice by adding sufficient water to beetroot and straining it.

Prepare pandan extract by cutting pandan leaves, adding water, and blending, then straining.

Add boiling water to glutinous rice flour to partially cook it and prevent crumbling.

Divide the dough into three parts: one for the original color, and the other two for green and red.

Add more water to each part until a malleable, plasticine-like dough forms, being careful not to add too much water.

Cover the dough with a damp cloth if not using immediately.

Toast black sesame seeds over low heat until aromatic, then crush them in a blender to make a paste, mixing with caster sugar and butter.

Shape the filling into small balls and freeze them for easier handling.

Make the syrup by boiling water with bashed ginger and pandan leaves for 5 minutes, then filtering to get a clean syrup.

Shape the glutinous rice balls by rolling them into balls or pressing them into discs for filled ones.

Bring a pot of water to a boil and drop the tang yuan carefully into the water, stirring occasionally to prevent sticking.

Cook until the tang yuan float to the surface, then cook for an additional minute for filled ones.

Transfer cooked tang yuan to cold water if not serving immediately, or serve in hot ginger-infused syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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