Friday, October 02, 2009
Duo Colors Marbled Tang Yuan (Glutinous Rice Balls)
I saw this recipe on CCTV4 TV food program, "Everyday Food" and thought what an excellent idea! Thought I share it with my readers here, so we will have another way to serve our favorite dessert "Tang Yuan". As I mentioned earlier, in order to incorporate more diary into the Chinese families diet, they have used fresh milk in cooking and making dessert. Usually we used water to make glutinous rice balls but for your own family consumption, you now have the option to use fresh milk for extra nutrient, what an excellent idea right? Also, I never thought that I can add cocoa powder into making my glutinous rice balls too, we usually just use the different colorings. Can you tell, I really learned a lot from this episode. It looked too pretty not to try it out especially all of us adored "Tang Yuan". So, I gave it a go and really liked it, you can give it a try too!
I want to wish my readers a "Happy Mid-Autumn/ Moon Cake Festival" too! Enjoy the mooncakes, food, full moon and good company!
White dough: glutinous rice flour + milk
Brown dough: glutinous rice flour + cocoa powder + milk
Filling: Red bean paste, roll into ball shape
Syrup: Water + Gula Melaka (or brown sugar) or (1 cup water + 1 cup sugar + a drop of almond extract)
Lay the brown log shape dough side by side with the white log shape dough.
Twist them together.
Cut it into pieces.
Flatten each piece with a roller or hand and place red bean paste in the middle. Close it and make into ball shape.
Like this. Very pretty right? :-)
1. In a bowl, add in white glutinous flour and a little milk at a time. Knead until a dough is formed. In another bowl, add in white glutinous flour + a little cocoa powder + milk (a little at a time) and knead until a dough is formed. At the meantime, also roll the red bean paste into balls for easy filling.
2. Roll each dough (white and brown) into a long log shape and intertwine both together. Cut into pieces. Take one, roll into flat circle and put filling inside, close it and roll into a ball shape. Finish the rest.
3. Bring a pot of water into a boil. When boiling, add the glutinous balls into the boiling water. When it floats to the top, dish out and place into individual bowl. Dissolve some Gula Melaka (or Chinese brown sugar) with a piece of ginger as Syrup for the tang yuan. Or just plain syrup with a drop of almond extract (optional) (1 cup water + 1 cup sugar + a drop of almond extract).