Finished dish photo of Osmanthus Rice Wine Tangyuan

Osmanthus Rice Wine Tangyuan

Today I’m uploading a dish made with osmanthus: rice wine tangyuan. It’s very delicious! Osmanthus and sweet rice wine pair extremely well. The fragrance of osmanthus combined with the aroma of rice wine makes for a wonderful dish.

Ingredients

Water-milled glutinous rice flour100g
Warm water120g (for kneading)
Dried osmanthusto taste
Rock sugarTo taste
Clear waterTo taste

Steps

1

Place the glutinous rice flour into a container, pour in warm water, and stir with chopsticks while pouring until it forms crumbs.

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2

Knead into a smooth dough.

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3

Then pinch and shape the dough into stuffing-free tangyuan about 1cm in diameter.

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4

Add clear water to a pot, bring it to a boil, then add the tangyuan.

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5

Cook until the tangyuan float, then pour in rice wine (the ratio of rice wine to water is 1:4) and rock sugar. Cook for one minute.

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6

Add dried osmanthus and cook for another minute before serving.

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Cooking Tips

1. You can replace dried osmanthus with osmanthus syrup in which case no additional rock sugar is needed, as the syrup is already sweet. Osmanthus syrup can be found in larger supermarkets. 2. You can also add osmanthus honey. If adding osmanthus honey, wait until the dish cools down to avoid destroying the nutrients in the honey.