This
is another tangyuan （汤圆） recipe I would like to share for the
DongZhi （冬至）festival. It is a sweet dessert. They
are made with flavorful sweet potatoes with custard filling.
These
glutinous rice balls taste like mochi. They 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 tangyuan uses more sweet
potatoes and less glutinous rice flour. For those who like to eat
tang yuan but worry that it will cause stomach bloating. This is the right
recipe for you.
Making
this tangyuan
with the kids is a delightful project since you may shape and fill the rice
balls with your own paste. I
am using two different types of sweet potatoes, which are orange and sweet potatoes.
I combined mashed orange and purple sweet
potatoes with glutinous flour to make the tang yuan. Different varieties of potatoes
absorb flour and water at varying rates. The purple potatoes require extra water or flour
to make a smooth dough
because they are dry after steaming and cooling compared to orange sweet potatoes.
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
incrementally, going by feel rather than measurement, is the preferred way to
get a perfect dough.
Custard
is a kind of filling that children like very much, and my children like to eat it
very much. And I even use it for making
mooncakes. 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. Of course, you can use any filling that you
like.
INGREDIENTS
(For purple glutinous
rice balls)
150g
glutinous rice flour
80g cook purple sweet potatoes
1 tbsp
sugar
1 tsp
cooking oil
50ml
water or add accordingly
(For orange glutinous rice balls)
150g glutinous rice flour
80g cook orange sweet potatoes
1 tbsp sugar
1 tsp cooking oil
50ml water or add accordingly
(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 (Custard filling)
1.
Combine dry ingredients (custard powder, sugar, and milk powder). Add in
coconut milk, milk, and beaten eggs. Mix 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 a lightly
greased heatproof dish 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.
5. Roll
the custard into a ball about 2cm in size and set aside for later use.
METHODS (For
glutinous rice balls)
1. Mashed the purple 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.
2. Knead the dough with
your hands until smooth and not sticky, then divide the dough into balls.
3. Flat the dough, put in the
custard and seal it. Repeat the steps until the custard and glutinous rice dough
is used up.
4. Do the same for the orange sweet potatoes
glutinous rice balls.
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!!
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