The Dōngzhì Festival | Winter Solstice | How to cook Tangyuan

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour is lower in carbohydrates, while regular rice flour is more accessible.

black sesame paste

🥗Healthier: sunflower seed butter

💰Cheaper: tahini

Sunflower seed butter offers a similar nutty flavor, while tahini is often less expensive.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is healthier, while sunflower seed butter is budget-friendly.

red bean paste

🥗Healthier: homemade bean puree

💰Cheaper: canned beans

Homemade puree is healthier and canned beans are more economical.

Prepare the filling by spreading peanuts or black sesame seeds in a frying pan over low heat until golden brown.

Cool the toasted peanuts or sesame seeds, then place them in a food processor with 2.5 tablespoons of sugar and grind until it forms a paste.

Transfer the paste into a bowl and mix in 2 1/8 tablespoons of butter until combined.

Chill the filling in the refrigerator until firm, then divide into 20 portions and shape into balls.

In a mixing bowl, combine 1 cup of glutinous rice flour with 7 tablespoons of hot water and stir with a spatula.

Add food coloring to the dough, knead until soft and color is consistent.

Take a small ball of dough, roll it into a round wrapper, place a ball of filling in the middle, and press the dough around to seal it.

If cracks appear, use a little water to reseal the dough.

Repeat until all twenty dumplings are complete.

To cook, bring a large pot of water to boil and gently place 3-4 Tangyuan inside.

Cook until they float to the surface, then cook for an additional minute before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens