Tang Yuan Chinese Sweet Rice Balls In Ginger Syrup Recipe by Windie Cooking
Cooking Instructions 1 Make tang yuan by rolling glutinous rice flour dough into balls. You can fill them with sweet filling or leave them plain, as I did. 2 To make the syrup: - Bring about 8 1/2 cups water (2 liters) to a boil - Add pandan leaves to the pot - Add sliced ginger - Gradually add brown sugar to taste => Once boiling, reduce to a simmer and cook for about 15 minutes. 3 To cook the tang yuan: Bring a pot of water to a boil. 1. Add the rice balls and cook until they float to the surface. 2. Add cold water to the pot, let the balls sink, then bring to a boil again until they float. 3. Repeat step 2 one more time. 4 After boiling three times, the rice balls will be fully cooked and expanded. - Remove and transfer them to a bowl of cold water. 5 Stir gently in the cold water, then transfer the rice balls to the ginger syrup. Bring to a boil again, and it's ready. 6 Serve hot in bowls. Enjoy! 1 Make tang yuan by rolling glutinous rice flour dough into balls. You can fill them with sweet filling or leave them plain, as I did. 1 Make tang yuan by rolling glutinous rice flour dough into balls. You can fill them with sweet filling or leave them plain, as I did. 2 To make the syrup: - Bring about 8 1/2 cups water (2 liters) to a boil - Add pandan leaves to the pot - Add sliced ginger - Gradually add brown sugar to taste => Once boiling, reduce to a simmer and cook for about 15 minutes. 2 To make the syrup: - Bring about 8 1/2 cups water (2 liters) to a boil - Add pandan leaves to the pot - Add sliced ginger - Gradually add brown sugar to taste => Once boiling, reduce to a simmer and cook for about 15 minutes. 3 To cook the tang yuan: Bring a pot of water to a boil. 1. Add the rice balls and cook until they float to the surface. 2. Add cold water to the pot, let the balls sink, then bring to a boil again until they float. 3. Repeat step 2 one more time. 3 To cook the tang yuan: Bring a pot of water to a boil. 1. Add the rice balls and cook until they float to the surface. 2. Add cold water to the pot, let the balls sink, then bring to a boil again until they float. 3. Repeat step 2 one more time. 4 After boiling three times, the rice balls will be fully cooked and expanded. - Remove and transfer them to a bowl of cold water. 4 After boiling three times, the rice balls will be fully cooked and expanded. - Remove and transfer them to a bowl of cold water. 5 Stir gently in the cold water, then transfer the rice balls to the ginger syrup. Bring to a boil again, and it's ready. 5 Stir gently in the cold water, then transfer the rice balls to the ginger syrup. Bring to a boil again, and it's ready. 6 Serve hot in bowls. Enjoy! 6 Serve hot in bowls. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry Shortcake Chicken Alfredo (quick and simple) Glossy Chocolate Cherry Cake, Chocolate Mirror Glaze Supernatural Brownies Spicy pickling brine Strawberry Shortcake Chicken Alfredo (quick and simple) Glossy Chocolate Cherry Cake, Chocolate Mirror Glaze Supernatural Brownies Spicy pickling brine Pavlova Served with Whipped Cream and Fruits Suji ka halwa (sooji ka halwa recipe in Hindi) Creamy mushroom soup Fried rice Chhole kulche Pav bhaji Stir fried couscous Grapes mocktail Zucchini soup Vegetable pulao Pavlova Served with Whipped Cream and Fruits Suji ka halwa (sooji ka halwa recipe in Hindi) Creamy mushroom soup Fried rice Chhole kulche Pav bhaji Stir fried couscous Grapes mocktail Zucchini soup Vegetable pulao