Serves 4 people
120 g skinned almonds
120 g butter (softened and diced)
2 tbsp icing sugar
4 tbsp caster sugar
225 g glutinous rice flour
190 ml room temperature water
ginger soup:

2 large pieces of old ginger (peeled and sliced)
100 g rock sugar or white sugar
2 pandan leaves (knotted)

Recipe Courtesy of
Asian Food Network

Almond Tang Yuan

Easy to make, you can have it any time of the year. Tang Yuan is commonly eaten during the winter solstice, and it's a tasty dessert that you won't stop at just one ball.

Difficulty: Medium

Preparation: 40 min
Cook: 45 min
Clean up: 15 min

Steps: 4 steps
9 Ingredients

Difficulty: Medium
Steps: 4 steps
9 Ingredients

Preparation: 40 min
Cook: 45 min
Clean up: 15 min

Instructions

Make dough filling
- Blend the almonds, icing sugar and caster sugar in a food processor, until it looks like damp sand.
- Add the butter and blend once more, just until the mixture comes together.
- Spoon out into a bowl and place in the fridge to harden.

Make ginger syrup
- Make the soup by boiling the ginger, rock sugar and pandan with 5 cups of water together.
- Reduce to a simmer and leave to cook for 20-30 minutes.

Make dough
- Mix the glutinous rice flour and water together, and knead till a bouncy dough forms.
- Pluck off a knob of the dough and flatten with your hands, then scoop a little filing and place in the centre. Bring the edges up and seal, then roll into a nice round ball.
- Repeat until the dough is finished.

Boil tang yuan
- Bring a large pot of water to a boil, then drop the dumplings in. They are cooked 30 seconds after floating to the surface.

Plate and Serve!

Separate between bowls and pour the hot ginger soup over.

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Name: Almond Tang Yuan
Prep time: P0Y0M0D0H40M0S
Cook time: P0Y0M0D0H45M0S
Total time: P0Y0M0D1H25M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 120 g skinned almonds; 120 g butter (softened and diced); 2 tbsp icing sugar; 4 tbsp caster sugar; 225 g glutinous rice flour; 190 ml room temperature water; ginger soup: 2 large pieces of old ginger (peeled and sliced); 100 g rock sugar or white sugar; 2 pandan leaves (knotted)