Tang Yuan: Glutinous Rice Balls
Tang yuan are stuffed (mostly sweet) glutinous rice balls traditionally eaten together with family members during the Lantern Festival. The round shape of the balls and the bowls in which they are served symbolize family cohesion.
Ingredients Sweet Osmanthus Soup
- 200g glutinous rice balls
- 1 liter water
Sweet soup:
- 500 ml water
- 35g light brown rock sugar
- 2 tsp dried Osmanthus flowers
- 1 tsp goji berries
- 2 Tbsp sweet, fermented rice
Ingredients Sweet Ginger Soup - Cantonese Style
- 200g glutinous rice balls with black sesame filling
- 1 liter water
Sweet soup:
- 500 ml water
- 45g dark brown rock sugar
- 6 ginger slices
Ingredients Tang Yuan Pastries
- 200g rice balls with egg custard filling
- 200g rice balls with peanut filling
- 200g rice balls with black sesame filling
- 640g roti paratha
- Airfryer
Sweet Osmanthus Soup
1. Boil the water together with the rock sugar, Osmanthus and goji berries for about 7 minutes. Put it aside.
2. Bring 1 liter to a boil.
3. Add the glutinous rice balls and stir carefully. Turn the heat to medium low and cook the rice balls until done or until they start floating.
4. Scoop 2 tablespoons of fermented rice into a bowl, followed by the rice balls and soup.
Sweet Ginger Soup - Cantanose Style
1. Boil the water with the rock sugar and ginger for about 7 minutes. Put it aside.
2. Bring 1 liter to a boil and add the glutinous rice balls.
3. Turn the heat to medium low and boil the rice balls until done or until they start floating.
4. Pour the rice balls and soup into a couple of bowls.
Tang Yuan Pastries
1. Take the roti paratha out of the freezer and defrost it for a couple of minutes, so it becomes foldable.
2. Slice the roti paratha into 4 pieces.
3. Take one piece and put 1 glutinous rice ball on top. Fold it. Repeat this step with the rest of the rice balls.
4. Preheat the airfryer at 180 °C.
5. Bake the rice balls for about 8 minutes, flip them and bake for another 2 minutes until they are golden brown.