Hi bloggers and food lovers, good afternoon. Today I’m going to share a dish made from glutinous rice flour called tang yuan it’s been all the rage around here on my social media lately. Tang yuan is usually filled with black sesame seeds, but this time I made it with a chocolate filling and served it with ginger milk or milk mixed with osmanthus tea. I made it with warm, sweet ginger milk. I personally love this dish because of its sweet flavor and chewy texture it’s perfect for the current rainy season. Okay, let’s get right to it
Ingredients:
Tangyuan:
- 200 grams glutinous rice flour
- 1 tbsp granulated sugar
- 100 ml boiling water
- a pinch of salt
- dark chocolate compound
Ginger Milk:
- 1 tbsp granulated sugar
- 1 tbsp powdered milk
- 2 ginger knobs
- 200 ml milk
Instructions:
Tangyuan:
Place the glutinous rice flour and sugar in a bowl, then add a pinch of salt. Gradually pour in the freshly boiled water while stirring until the dough reaches this consistency—not too soft and not too hard—so it’s easy to shape.
Take 25 grams of dough and shape it into a ball like this, then flatten it. Fill the dough with a piece of dark chocolate compound, seal the dough, and roll it back into a ball. Next, use chopsticks to shape the top of the dough into a flower by pressing on each side. Repeat this process until all the dough is used up.
Heat water in a pan; once it starts to boil, add the tangyuan dough and cook until the dough rises to the surface. Once cooked, transfer the tangyuan to cold water, let them sit for a few moments, then set them aside.
Make the milk sauce by adding powdered milk and sugar to a pan, then pour in the milk. Stir until well combined, then add the crushed ginger pieces to the pan. Turn on the heat and cook until small bubbles appear around the edges of the pan, then turn off the heat.
Place the tangyuan on a plate and pour the warm ginger milk over them. The chocolate tangyuan is ready to eat.