Five-Color Tangyuan (Glutinous Rice Balls)
Tangyuan symbolizes family reunion, a traditional custom in China, eaten during the Lantern Festival. Eating Tangyuan signifies family happiness and good fortune in the new year! Although it's convenient to buy Tangyuan in supermarkets nowadays, making them yourself is more fun. This Five-Color Tangyuan uses sesame walnut filling, which is both visually appealing and delicious. Tips for boiling Tangyuan without breaking them: 1. Add Tangyuan to boiling water, then let it boil again before adding a small half-bowl of cold water. Repeat this process a few times, or lower the heat to medium-low after it boils to prevent vigorous rolling, which can cause breaking. 2. The second tip is the two-step kneading method: After forming the dough, take one-fourth of it to boil in hot water until cooked, then combine it with the initial dough and knead into a smooth dough.
Ingredients
Steps
Start with the filling: 1. Toast black sesame in a pan over low heat until fragrant; 2. Blend the toasted black sesame and sugar together in a food processor until finely ground.
1. Toast walnut kernels in an oven at 120°C for about 15 minutes until slightly browned and aromatic (adjust temperature and time according to your oven); 2. Crush the toasted walnut kernels using a tool or place them in a ziplock bag and flatten.
Melt butter over a double boiler until liquid;
Mix the black sesame powder and crushed walnuts into the melted butter until evenly combined. Chill in the refrigerator until firm enough to form into balls;
Divide the filling into 10g portions and roll them into small balls. Place them back in the refrigerator to firm up further, making wrapping easier later on;
While the filling chills, prepare the Tangyuan skin: Mix each type of skin flour with about 50°C warm water to form a soft dough (add water gradually to avoid adding too much, adjusting by adding more water or glutinous rice flour if the dough is too dry or wet, respectively).
Divide the Tangyuan skin into 15g portions, flatten with your hands, and place the filling inside;
Gently close the filling by pressing upwards from the palm (tiger's mouth technique).
Once sealed, roll into smooth balls and coat them in glutinous rice flour to prevent sticking.
If making a large batch, store uncooked Tangyuan in the freezer for later.
Finally, to cook Tangyuan: Once the water boils, add the Tangyuan and cook them until they float to the surface—they're done!