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Ingredients
- Serves 2-3 people
skin:
90 g glutinous rice flour
100 ml water (adjust the volume according to the texture)
½ tsp castor sugar
50 g steamed mashed pumpkin
1/8 tsp bamboo charcoal powder
1 drop red food colouring
filling:
4 chocolate balls or bar chopped into 4 small pieces
3 tbsp chunky peanut butter
soup base:
1 L water
5 pandan leaves (knotted)
80 g rock sugar
Recipe Courtesy of
Asian Food Network
Asian Food Network
Cute Tang Yuan 2 Ways
In Chinese culture, Tang Yuan (glutinous rice balls) is a traditional dessert that symbolises reunion and harmony. Most Chinese families will usually make this auspicious dish during the Winter Solstice Festival. Have some fun with this recipe by shaping these typically round treats into cute rooster and chick designs. For a modern twist, try out alternative ingredients for the fillings such as chunky peanut butter and chocolate, to replace the commonly used black sesame, peanut and red bean paste. Not only are they easy and quick to prepare, they also offer unique flavours and shapes that are more kids-friendly!
- Easy
- 35 min
- 10 min
- 15 min
- 6 steps
- 11 Ingredients
- Easy
- 6 steps
- 11 Ingredients
- 35 min
- 10 min
- 15 min
Instructions
-
Prepare the Soup Base
- Rinse pandan leaves and tear along the centre line by leaving 1 inch at both ends. Stack all leaves together and tie a knot.
- Add all ingredients for soup base in a pot. Bring to boil and simmer over low heat for 15min. Set aside.
-
Prepare the dough mix
- Steam pumpkin until soft. Mash cooked pumpkin using a fork. Set aside.
- Combine glutinous rice flour and sugar evenly. Divide into 2 equal portions.
-
Make and fill the Tang Yuan body (Chick design)
- Take one portion of dry ingredients (glutinous rice flour and sugar), mix with mashed pumpkin. Slowly add water and knead until soft yellow dough formed is not sticky.
- To prep dough for the eyes, pinch a small piece (approx. ½ tsp) of pumpkin dough, knead it with bamboo charcoal powder until black soft dough forms. Set aside.
- To prep dough for the beak, pinch a small piece (approx. ½ tsp) of pumpkin dough, knead it with a dab of red colouring until orange soft dough forms. Set aside.
- To make the chicks’ arms, take 1 tbsp of pumpkin dough, divide and roll into 8 water drop shapes.
- To make the top strands of hair, pinch a small piece of pumpkin dough, divide into 3 and roll them into thin cone shapes (refer to picture). Make 4 sets.
- To make the body of the chick, divide and roll the remaining pumpkin dough into 4 balls. Dimple the centre, make into cups and put a piece of chocolate in. Roll the dough around the chocolate to fully encase it. Shape each ball into rounded corner triangle for chick.
- Attach arms to the sides of each chick. Attach top hair strands on top of chick. Dab with water before attaching the parts to secure them better.
- Sprinkle some glutinous rice flour on a parchment paper. Place each chick on the paper.
-
Make and fill the Tang Yuan body (Rooster design)
- Take the remaining portion of dry ingredients (glutinous rice flour and sugar), slowly add water and knead until soft dough formed is not sticky.
- Add a little water if the dough is too hard; add glutinous rice flour if the texture is too moist. Set aside.
- Take a small piece (approx. 1 tsp) of white soft dough, knead with a dab of red food colouring until pink soft dough forms. Pinch a knob of pink dough and set aside. Add one drop of food colouring to the remaining pink dough, continue kneading until the pink shade turns red.
- To make the body of the Roosters, divide and roll the remaining white dough into 4 balls. Dimple the centre, make into cups and put peanut butter filling in. Roll the dough around the filling to fully encase it.
-
Make the features of the Chick and Rooster
- Chicks:
- To make feet and beaks, take a small piece of orange dough, divide and roll into 12 balls. Flatten 4 balls and make a line across the centre of each flattened ball using the back of knife for beaks (do not cut through).
- To make the eyes, take a small knob of black dough, divide and roll into 8 balls.
- For blushes under the eyes, pinch a small nob of pink dough, divide and roll into 8 balls. Slightly flatten the balls.
- Press shallow holes on the position for respective features using the tip of a chopstick. Dab the features with water and attach them to each chicken by inserting them into those holes accordingly so they attach better.
- Roosters:
- To make rooster beaks, take the remaining orange dough, divide into 4 pieces. Shape into square and flatten them. Make a diagonal line across each flattened square using the back of knife (do not cut through).
- To make the eyes, take the remaining black dough, divide and roll into 8 balls.
- To make the roosters’ combs and wattles, divide red dough into 5 portions. For each portion, divide and roll into 5 ovals (combine 3 ovals for each comb and 2 ovals for each wattle).
- Press shallow holes on the position for respective features using the tip of a chopstick. Dab the features with water and attach them to each rooster by inserting them into those holes accordingly so they attach better.
-
Cook the tang yuan
- Bring a pot of water to boil and gently drop each chick and rooster into it. Cook until they float to the surface of boiling water. Wait for 30 seconds to 1 minute to ensure the Tang Yuans are completely cooked. Remove and immediately transfer them into cold water so they do not stick together.
Plate and Serve!
Add the chick and rooster Tang Yuan into serving bowls and pour some hot sweet soup over.
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Ingredients
- Serves 2-3 people
-
skin:
90 g glutinous rice flour
-
100 ml water (adjust the volume according to the texture)
-
½ tsp castor sugar
-
50 g steamed mashed pumpkin
-
1/8 tsp bamboo charcoal powder
-
1 drop red food colouring
-
filling:
4 chocolate balls or bar chopped into 4 small pieces
-
3 tbsp chunky peanut butter
-
soup base:
1 L water
-
5 pandan leaves (knotted)
-
80 g rock sugar
Nutrition
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