Glutinous Rice Balls (Tangyuan)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Grind the toasted black sesame seeds in a food processor or spice grinder until they form a fine powder.

   Oko 2 min

   Napomena kuhara: Ensure the sesame seeds are finely ground for a smooth filling.

2. 2

   Transfer the ground sesame seeds to a small bowl, then add the powdered sugar and melted coconut oil.

   Oko 1 min

3. 3

   Mix the filling ingredients thoroughly until a thick paste forms.

   Oko 2 min

   Napomena kuhara: The consistency should be firm enough to roll into small balls.

4. 4

   Roll the black sesame paste into small balls, about 1/2 inch (1.25 cm) in diameter, and set aside.

   Oko 5 min

5. 5

   In a large mixing bowl, combine the glutinous rice flour and gradually add the warm water.

   Oko 2 min

   Napomena kuhara: Add water slowly, as the amount needed can vary slightly.

6. 6

   Knead the mixture until it forms a smooth, pliable dough that is not sticky.

   Oko 5 min

   Napomena kuhara: If the dough is too dry, add a tiny bit more water; if too wet, add a little more glutinous rice flour.

7. 7

   Divide the dough into 16-20 equal pieces and roll each piece into a small ball.

   Oko 5 min

   Napomena kuhara: Aim for uniform sizes for even cooking.

8. 8

   Flatten each dough ball into a disc, then place one black sesame filling ball in the center.

   Oko 8 min

9. 9

   Carefully bring the edges of the dough up and pinch them together to seal the filling completely, then gently re-roll into a smooth ball.

   Oko 10 min

   Napomena kuhara: Ensure there are no cracks to prevent the filling from leaking during cooking.

10. 10

    In a medium pot, bring the water for the soup base to a boil.

    Oko 5 min

11. 11

    Add the sliced ginger and brown sugar to the boiling water and simmer for 5 minutes to infuse the flavors.

    Oko 5 min

12. 12

    Carefully drop the prepared glutinous rice balls into the simmering ginger-infused water.

    Oko 1 min

    Napomena kuhara: Do not overcrowd the pot; cook in batches if necessary.

13. 13

    Cook the rice balls for 5-8 minutes, or until they float to the surface and appear plump.

    Oko 8 min

    Napomena kuhara: Once they float, cook for an additional 1-2 minutes to ensure the filling is heated through.

14. 14

    Serve the glutinous rice balls immediately in the ginger syrup.

    Napomena kuhara: They are best enjoyed warm.