Sweet Potato Tang Yuan | Ep. 8 Family Recipe Diaries

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more accessible.

black sesame paste

🥗Healthier: tahini

💰Cheaper: sunflower seed butter

Tahini offers a similar nutty flavor, while sunflower seed butter is budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, and soy milk is often more affordable.

Cut Australian coington potatoes into thin strips.

Steam the potatoes until tender, about 15 minutes.

Mash the sweet potatoes using a fork until smooth.

Add glutinous rice flour to the mashed sweet potatoes and mix.

Add a tenderizer to the mixture to help hydrate the dough.

Add oil to the dough mixture and knead until it is not sticking to your hands and has a play-doh texture.

Roast peanuts in a pan on low fire until aromatic and peel off the skins.

Roast white sesame seeds in a hot pan on low fire until dark.

Grind the roasted peanuts and white sesame seeds in a mortar and pestle until desired consistency.

Add sugar and a little salt to the ground mixture.

Microwave peanut butter and mix with oil to thin it out, then combine with the ground mixture.

Portion the dough into small balls, about 12 grams each.

Create a well in each dough ball and fill with about 8 grams of the peanut filling.

Prepare ginger milk soup by simmering ginger and water, then adding milk without boiling.

Wrap the filling inside the dough and ensure it is sealed.

Boil water and drop the tang yuan into the pot, ensuring they do not stick together, and cook for 4 minutes until they float.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens