Tangyuan (汤圆)
Ingredients: Toasted sesame seeds, Granulated sugar, Unsalted butter, Honey, Water · 120 min cook time · 450kcal · $8.34
Ingredients
100g Toasted sesame seeds, 50g Granulated sugar, 75g Unsalted butter, 45g Honey, 160g Water, 300g Glutinous rice flour, 75g Water (room temperature), 4tbsp Glutinous rice flour, 0.25cup Water, 4tbsp Rose jam, 0.5cup Sweet rice wine
Instructions
1. If using raw sesame seeds, place them in a baking pan and bake in a 350°F oven for 12 minutes. Let them cool completely.
2. Put the sesame seeds into a blender along with 50 grams of granulated sugar. Blend until as fine as possible, scraping down the sides with a spatula as needed.
3. Pour the blended sesame mixture into a bowl and mix with 75 grams of unsalted and melted butter (or coconut oil for vegan).
4. Add 45 grams of honey and mix really well until there are no lumps.
5. Stick the liquid filling into the freezer, uncovered, and chill for 30 minutes or until semi-frozen.
6. Using a 3/4 tsp (or 1/2 tsp, scooping a bit more) measuring spoon, dip it in water, then scoop the semi-frozen filling. Each ball should be about 8 grams. Roll the ball between your hands to make it round and smooth. Place on a tray, ensuring they don't touch.
7. Pop the portioned filling balls back into the freezer until rock hard, which will take about 1 hour.
8. Bring 160 grams of water to a boil, then pour into 300 grams of glutinous rice flour. Mix well to evenly distribute the cooked glutinous rice.
9. Add 75 grams of room temperature water in batches, mixing continuously. Then knead with your hand until a rough dough forms, scraping the bottom of the bowl.
10. Transfer the dough to a working surface and knead for a few minutes until it is nice and smooth. If sticky, sprinkle a little more glutinous rice flour.
11. Roll the dough into a long, even log. Cut it into small, even pieces (enough for 30-35 Tangyuan). Cover with plastic wrap to prevent drying.
12. Take the rock-hard filling out of the freezer. Grab a piece of dough and shape it into a small bowl. Place a filling ball inside.
13. Use your thumb and forefinger to squeeze the dough around the filling, pushing the wrapper up. Pinch to close it at the end. Roll the ball between your hands until it is round and smooth.
14. Bring 3.5 cups of water to a boil. Carefully drop in the glutinous rice balls. Gently move them so they don't stick to the bottom.
15. Turn the heat to low and keep it at a slight simmer, stirring once every 30 seconds. The Tangyuan are cooked when they float to the top of the water.
16. Quickly mix 4 tbsp of glutinous rice flour and 1/4 cup of water. Pour it into the pot to thicken the soup.
17. Add 4-6 tbsp of rose jam as a sweetener. Optionally, add 1/2 cup of sweet rice wine for flavor.
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