Skip to main content

Sweet Potato Mochi Tangyuan (番薯奶黄糯米糍汤圆)



Let's make sweet glutinous rice balls this time after I previously shared salty glutinous rice balls which were focused on the soup base.  And the exterior and filling of these sweet glutinous rice balls are the main attractions.

These glutinous rice balls are distinctive from others since they are made with flavorful sweet potatoes. The custard filling is wrapped in a glutinous rice ball, which is not only distinctive in form but also incredibly eye-catching.

Glutinous rice balls are made of glutinous rice and have a high viscosity, which makes them difficult to digest for some people. This mochi tangyuan is using more sweet potatoes and less glutinous rice flour.

This recipe is something like making mochi.  Making this mochi tangyuan with the kids is a delightful project since you may mould and fill the rice balls with your own paste. I combined mashed orange, purple, and yellow sweet potatoes with glutinous flour to make the rice ball. Different varieties of potatoes absorb flour and water at varying rates. The yellow potatoes require extra water or flour to make a proper dough because they are fairly dry after steaming. I need to use more flour and less water because the texture of orange and purple potatoes is moister and softer after steaming. 

The common practice is to add a little water if the dough feels too dry. In fact, holding back a little of the water from the recipe, and adding it in incrementally, going by feel rather than measurement, is the preferred way to get a perfect dough.

Custard is a kind of filling that child like very much, and my children like to eat them very much. So, I often make some custard fillings at home. It is very convenient and delicious. Of course, you can use any filling that you like.

 

INGREDIENTS

(For glutinous rice balls)

150g glutinous rice flour

80g orange or yellow or purple sweet potatoes

1 tbsp sugar

1 tsp cooking oil

50ml water

 

(For custard)

60g custard powder

40g milk powder

45g sugar

100ml coconut milk

80ml milk

1 egg (beaten)

25ml cooking oil or melted butter

 

(Sugar water)

1000ml water

2 pandan leaves, knotted

10g sliced ginger

50g palm sugar

 




METHODS (for the filling)

1. Combine dry ingredients (custard powder, sugar, and milk powder). Add in coconut milk, milk, and beaten eggs. Mixed it well until it is incorporated.

2. Add cooking oil. Mixed well again. There will be a lot of little lumps in the mixture, sieved it through a strainer to get a smooth mixture.

3. Transfer to 2 lightly greased heatproof dishes and steamed them at HIGH heat for 10 minutes.

4. Remove the custard from the steamer, let it cool for about 10 minutes, and scrape off the custard dough from the dish. Put it on the table and knead the custard until it becomes a smooth paste. The custard is much easier to work with while it is still warm. If you let it cool completely, it takes much longer to knead it to smooth. You can also make the custard one day ahead and leave it in the fridge overnight

5. Roll the custard into a ball about 2cm in size and set aside for later use.


METHODS (For glutinous rice balls)

1. Peel and cut orange sweet potatoes into small pieces, and steam for -10 minutes until soft.

2. Mashed the sweet potatoes in a mixing bowl, add half of the glutinous rice flour (according to the water content of sweet potatoes, add a little flour), then add oil and sugar.

3. Knead the dough with your hands until smooth and not sticky, then divided the dough into balls.

4. Put the custard into the glutinous rice and repeat the steps until the custard and glutinous rice dough is used up.

5. In a pot filled with water, pandan leaves, sliced ginger, and palm sugar. Bring it to a boil, turn it to low heat and let it simmer for 20-30 minutes.

6. Put the glutinous rice balls into the pot and give it a stir to prevent the rice balls from sticking to the bottom of the pot. Cook the rice balls until they begin to float to the top of the pot. Serve hot and enjoy!!


Comments

Popular posts from this blog

Easy Apple Tart With Almond Cream

This apple tarts made with frangipane or almond cream, and apples. It’s delicate, beautiful, and most importantly, delicious. The combination of apples, almonds, and cinnamon creates a warm and delightful dessert. Excellent while still warm from the oven, at room temperature, or even cold. The tart itself is buttery and crunchy. It is simple to make, and you don’t need a food processor or hand mixer. The key is that the butter is COLD. I cut it into small cubes and keep it in a freezer for 10 minutes which is much simpler to incorporate into the flour mixture. The almond cream or Frangipane is simple to prepare, and you can make it a day ahead with only a few ingredients. Spread the almond cream over the prebaked pie crust which adds a wonderful flavor, but it also acts as a shield to prevent the apple juices from penetrating into the crust. I am using a 24cm round and removable pie try or tart pan for making this apple tart. It is one of the staple pieces of equipment in my kitc...

Nyonya Sticky Rice Dumplings

This is my version of Nyonya Zongzi. The taste is very different from salty meat Zongzi. When the first time I taste it, it is incredibly tasty, it’s slightly spicy but not too sweet. It has a strong spice flavor due to the fact that of using whole coriander and white peppercorns which were toasted and grinded into powder form. The biggest difference between the regular Zongzi and Nyonya Zongzi is in the filling -- one’s savory while the other's sweet. The regular salty Zongzi normally includes pork belly in a big piece, mushrooms, dried shrimp, chestnuts and salted duck eggs. And include a lit bit of five spice powder for some fragrance. The Nyonya Zongzi includes braised minced pork, dried shrimps, candied winter melon, and the strong spice from the whole grinded coriander seeds and white peppercorns is the key to the greatest flavor. And it comes with a blend of sweet and savory, with aromatic spice notes and a hint of sweetness. The blue and off-white appearance with a ...

Crispy Fried Noodles Meatballs With Sweet Chili Sauce

I don’t want to blow my own horn, but I’m determined to do everything I can to make you want to try these meatballs. These meatballs are coated with SWEET CHILLI LIME SAUCE. The sweet chili paste is the major component of making the sauce. Apart from using this paste to make the sauce for the meatballs. You can also use it for other dishes like stir-fries with French beans, spread over cucumber or bread, or sometimes use it to pair with fried noodles. The paste itself is sweet with some spiciness. I am using two types of dried chilies to make the paste, one type is mild, and the type is extremely hot dried chilies. Bear in mind that the smaller they are, the hotter they are. My meatballs contain glass noodles inside and outside of them. If you're not familiar with the idea of adding noodles to meatballs, let me convince you as to why it's a great idea. The noodles get crispy outside after frying.   So, you don’t need to mess up with panko or any other breading. Glass nood...