Tang Yuan with Longan and Red Dates
Tang Yuan a.k.a 汤圆 is always my favourite dessert that cannot be missed during the Dong Zhi festive or Chap Goh Mei (the last day of Chinese New Year) festive. With a chewy texture and tasty soup paste, Tang yuan is one of my family favourite Chinese desserts all year-round.
Servings: 2 peoples
Ingredients
- 160 gram Glutinous Rice Flour
- 1 tbsp Natural Beetroot Powder
- 30 gram Dried Longan
- 30 gram White Lotus Seed
- 7 Red Dates
- 130 gram Brown/Cane Sugar
Instructions
Make the Dough
- This step is applicable to both colour dough.
- Pour 20-gram glutinous rice flour into the bowl and mix it with water. Divide it into 2 pieces. Cook it. (This cooked dough will be used to combine with raw dough during assembling process later)
- In a mixing bowl, pour the water or the juice into the rest of the glutinous rice flour while stirring with hand.
- Add one piece of cooked dough into the raw dough.
- Knead with your hand until a smooth, soft dough forms.
- Divide and roll them into small balls.
Cook Tang Yuan
- Prepare a large pot. Put in the brown/cane sugar and fry it.
- Fry it until the sugar is caramelized.
- Pour 1.5 liter of water to the pot and bring it to a boil.
- Put in the syrup ingredients: dried longan, red dates, and white lotus seed. Bring it to a boil and simmer it at medium heat for 20 minutes.
- Bring another large pot of water to a boil. Gently slide in some Tang Yuan.
- Stir it gently form time to time in order to prevent them from sticking to the bottom of the pot.
- When all the balls float on the surface, cook for a further minute.
- Put the cooked Tang Yuan in the cold water to lower its temperature.
- Put the Tang Yuan in the syrup prepared early. Serve immediately. You may serve it cool if you like.
