Revealing in my late grandma’s signature Crunchy Golden Tangyuan! 福建金钱粿 The perfect blend of textures and flavors in every bit. The savory shallots, peanuts, and sweet coatings, each bite whispers tales of nostalgia.
This Crunchy Golden Tang Yuan is a delightful twist on the traditional Chinese dessert, adding a crispy and flavorful coating to the tender and chewy glutinous rice balls. This recipe combines the richness of toasted peanuts, the sweetness of brown sugar, and the aromatic flavors of sesame seeds to create a truly satisfying treat.
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WHAT IS TANG YUAN (汤圆)?
Tang yuan (汤圆) is a traditional Chinese dessert made of glutinous rice flour and water. It’s typically formed into small, round balls and cooked in boiling water. Tang yuan is known for its chewy texture and is often served in a sweet syrup or soup.
This dessert holds cultural significance and is commonly associated with family gatherings and festivals, especially the Lantern Festival (Yuanxiao Festival) and Winter Solstice Festival (Dongzhi Festival). During these celebrations, families often gather to make and enjoy tang yuan together, symbolizing unity and harmony.
Tang yuan can be filled with various sweet fillings, such as black sesame paste, red bean paste, or sweetened ground peanuts, adding extra flavor and texture to the dessert.
Overall, tang yuan is a beloved dessert in Chinese cuisine, cherished not only for its delicious taste but also for its cultural and symbolic importance.
WHY YOU WILL LOVE THIS RECIPES?
- Delicious Flavor: The combination of toasted peanuts, caramelized brown sugar, and aromatic sesame seeds creates a rich and flavorful experience that tantalizes the taste buds.
- Textural Contrast: The crispy coating contrasts beautifully with the soft and chewy interior of the tang yuan, providing a delightful crunch in every bite.
- Cultural Significance: Tang yuan holds cultural significance in Chinese cuisine, often enjoyed during festivals and family gatherings. This recipe allows you to partake in a cherished culinary tradition.
- Customizable Fillings: While this recipe features a specific coating, you can customize the fillings inside the tang yuan to suit your preferences, whether it’s black sesame, red bean paste, or other sweet fillings.
- Simple Preparation: Despite its impressive flavors, this recipe is relatively simple to prepare, making it accessible for home cooks of all levels.
- Sharing and Celebration: Tang yuan is often enjoyed in the company of loved ones during special occasions, fostering a sense of togetherness and celebration.
Overall, this crunchy golden tang yuan recipe offers a delightful blend of flavors, textures, and cultural significance, making it a truly memorable dessert for any occasion.
INGREDIENTS AND SUBSTITUTES
Ingredient quantities please refer to the recipes card (Click here)!
- Whole Peanuts, Toasted – Peanuts add a nutty flavor and crunchy texture to the tang yuan. If you have allergies or prefer different nuts, you can substitute with almonds, cashews, or walnuts.
- Glutinous Rice Flour – This flour gives tang yuan its characteristic chewy texture. If you can’t find glutinous rice flour.
- Water – Water is used to hydrate the glutinous rice flour and create the dough for the tang yuan.
- Oil – Oil is used for sautéing the shallots and coating the tang yuan. Any neutral oil like vegetable oil or canola oil can be used as a substitute.
- Shallot, Sliced – Shallots add a savory depth of flavor to the tang yuan. If you don’t have shallots, you can use red onions as a substitute.
- Brown Sugar – Brown sugar is caramelized to create a sweet and sticky coating for the tang yuan. You can substitute with white granulated sugar or palm sugar if brown sugar is unavailable.
- Water – This water is used to dissolve the brown sugar and create a caramel sauce. You can substitute with coconut water or any other liquid of your choice.
- Black Sesame Seeds – Black sesame seeds add a nutty flavor and visual contrast to the tang yuan. If you don’t have black sesame seeds, you can use white sesame seeds or omit them altogether.
- White Sesame Seeds – White sesame seeds add additional flavor and texture to the tang yuan. They can be omitted if unavailable or substituted with more black sesame seeds.
- Water – Water is the primary liquid used for boiling the tang yuan. It cooks the dough and helps them float to the surface when they are done. There’s no direct substitute for water in this context, but you can use flavored liquids like coconut milk or herbal teas for a different taste.
- Ginger Slices – Ginger slices are added to the boiling water to infuse the tang yuan with a subtle ginger flavor. The ginger also helps to balance the sweetness of the tang yuan. If you don’t have fresh ginger, you can use ground ginger or omit it altogether.
- Oil – Oil is sometimes added to the boiling water to prevent the tang yuan from sticking to each other and the pot. It also gives a slight sheen to the tang yuan. Any neutral oil like vegetable oil or canola oil works well. Alternatively, you can use a bit of sesame oil for extra flavor.
These ingredients come together to create the unique flavors and textures of crunchy golden tang yuan. Feel free to experiment with substitutes based on your dietary preferences and ingredient availability.
RECIPES TIPS
- Consistency of Dough: When preparing the dough, aim for a smooth and pliable consistency. Gradually add water to the glutinous rice flour until the dough holds together without being too sticky or dry.
- Evenly Sized Balls: Divide the dough into evenly sized portions to ensure uniform cooking. This helps the tang yuan cook at the same rate and prevents some from being undercooked while others are overcooked.
- Proper Filling: When adding filling to the tang yuan, make sure it’s well-enclosed within the dough to prevent leakage during cooking. Seal the edges tightly to avoid any filling from escaping.
- Boiling Technique: Bring the water to a gentle boil before adding the tang yuan. Avoid boiling too vigorously, as this can cause them to break apart. Gentle simmering is ideal for cooking the tang yuan evenly.
- Cooking Time: Tang yuan are ready when they float to the surface of the water. Be cautious not to overcook them, as they can become mushy if left in boiling water for too long.
- Toasting Ingredients: Toasting sesame seeds and peanuts enhances their flavor and adds a delightful crunch to the tang yuan. Keep an eye on them while toasting to prevent burning.
- Caramelization: Take care when caramelizing the sugar for the coating. Stir constantly to prevent burning, and remove from heat as soon as it reaches a golden brown color.
- Coating Evenly: Ensure that the tang yuan are coated evenly with the caramelized sugar and toasted ingredients. Toss them gently to coat all sides for a uniform finish.
- Serve Fresh: Crunchy golden tang yuan are best enjoyed fresh, while the coating is still crisp and the filling is warm. Serve them immediately for the ultimate indulgence.
By following these tips, you’ll be well-equipped to make delicious and satisfying crunchy golden tang yuan that will delight your taste buds and impress your guests.
STEP BY STEP INSTRUCTIONS
Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!
- Make the Tang Yuan Dough:
- Combine glutinous rice flour with water gradually until a smooth, pliable dough forms.
- Divide the dough into small portions, rolling each portion into a ball about 10g. Slightly flatten each dough ball using your palm.
- Cook the Tang Yuan:
- Bring a pot of water with ginger slices and drops of oil to a boil.
- Gently drop the tang yuan into the boiling water.
- Cook until they float to the surface (usually 2-3 minutes).
- Remove the cooked tang yuan from the pot using a slotted spoon, drain excess water, and put them into a bowl of cold water to rest.
- Prepare the Coating:
- In a dry pan, toast the sesame seeds over medium heat until golden brown and fragrant. Transfer to a plate to cool slightly.
- In the same pan, add oil and sliced shallot. Saute until golden brown.
- Add sugar to the pan and heat until it melts and caramelizes.
- Once caramelized, add the cooked tang yuan to the pan. Stir quickly to coat evenly with the caramelized sugar.
- Add the roughly chopped toasted peanuts, black and white sesame seeds. Coat evenly.
- Serve:
- Remove the pan from the heat and allow the mixture to cool slightly.
- Serve the tang yuan with more peanut topping if desired.
VARIATIONS
Here are some delicious variations and twists you can try with your crunchy golden tang yuan recipe:
- Filling Variations:
- Black Sesame Paste: Instead of peanuts, fill the tang yuan with a luscious black sesame paste for a rich and nutty flavor.
- Red Bean Paste: Sweet red bean paste offers a classic and comforting filling option that pairs perfectly with the crispy coating.
- Peanut Butter: For a modern twist, use creamy peanut butter as the filling for a decadent treat.
- Coating Options:
- Chocolate Drizzle: Drizzle melted chocolate over the coated tang yuan for an indulgent and decadent finish.
- Crushed Cookies: Roll the tang yuan in crushed cookies or graham crackers for added crunch and sweetness.
- Matcha Powder: Dust the coated tang yuan with matcha powder for a vibrant and earthy flavor profile.
- Syrup Accompaniments:
- Ginger Syrup: Serve the tang yuan with a warm ginger-infused syrup for a comforting and aromatic touch.
- Honey Citrus Sauce: Drizzle tang yuan with a tangy honey citrus sauce made with lemon or orange zest for a refreshing contrast.
- Nutty Additions:
- Almond Flakes: Sprinkle toasted almond flakes over the coated tang yuan for an extra nutty crunch and visual appeal.
- Pistachios: Crushed pistachios add a vibrant green color and unique flavor to the tang yuan, elevating their presentation.
- Coconut Flakes: Toasted coconut flakes provide a tropical and crunchy topping that pairs well with the sweetness of the tang yuan.
- Savory Twists:
- Savory Coating: Experiment with a savory coating made with ingredients like crushed seaweed, sesame seeds, and soy sauce for a unique flavor profile.
- Cheese Filling: Fill the tang yuan with a savory cheese filling for a surprising and delightful twist on this traditional dessert.
Feel free to get creative and experiment with different flavor combinations and ingredients to create your own unique variations of crunchy golden tang yuan. Enjoy the process of exploration and indulgence!
WHAT ELSE TO SERVE WITH ?
Crunchy golden tang yuan is a delightful dessert that pairs well with a variety of accompaniments. Here are some options to consider:
- Sweet Syrups: Serve the tang yuan with a warm sweet syrup made from ingredients like honey, brown sugar, or maple syrup. You can infuse the syrup with flavors like ginger, cinnamon, or citrus zest for added depth.
- Fruit Compote: Serve tang yuan with a fruit compote made from fresh or stewed fruits such as berries, peaches, or mangoes. The fruity sweetness complements the nutty flavors of the tang yuan.
- Asian Dessert Soups: Serve tang yuan in a warm dessert soup such as sweet red bean soup or ginger broth. These soups provide a comforting and satisfying base for the tang yuan.
- Tea: Enjoy tang yuan with a cup of hot tea, such as green tea, jasmine tea, or oolong tea. The subtle flavors of the tea cleanse the palate and enhance the overall dining experience.
- Sesame Sauce: Drizzle tang yuan with a sweetened sesame sauce made from tahini, honey, and a splash of soy sauce. This savory-sweet sauce adds depth of flavor and richness to the dish.
- Fresh Fruit: Garnish tang yuan with slices of fresh fruit such as strawberries, kiwi, or lychee. The vibrant colors and refreshing flavors complement the richness of the tang yuan.
These are just a few ideas to inspire your culinary creativity. Feel free to mix and match accompaniments to create a memorable and satisfying dessert experience with crunchy golden tang yuan.
MADE AHEAD INSTRUCTIONS
If you’d like to make crunchy golden tang yuan ahead of time, you can follow these instructions to prepare them in advance:
- Prepare the Tang Yuan Dough and Filling:
- Make the tang yuan dough according to the recipe instructions.
- Prepare the filling and shape the tang yuan as directed, ensuring they are tightly sealed to prevent filling leakage.
- Cook the Tang Yuan:
- Boil a pot of water with ginger slices and oil as per the recipe instructions.
- Cook the tang yuan until they float to the surface, indicating they are done.
- Remove the cooked tang yuan from the boiling water and transfer them to a bowl of cold water to stop the cooking process and prevent sticking.
- Coat the Tang Yuan:
- Prepare the coating mixture as directed in the recipe.
- Coat the cooked tang yuan with the caramelized sugar and toasted ingredients.
- Allow the coated tang yuan to cool completely.
- Storage:
- Once the tang yuan are completely cooled, transfer them to an airtight container.
- Store the tang yuan in the refrigerator for up to 2-3 days.
- Reheating:
- When ready to serve, gently reheat the tang yuan by briefly dipping them in hot water or warming them in a microwave for a few seconds until heated through.
- Serve immediately with your choice of accompaniments.
By following these steps, you can prepare crunchy golden tang yuan ahead of time and enjoy them conveniently when desired. Just remember to store them properly in the refrigerator and reheat them gently before serving to preserve their texture and flavor.
STORAGE & REHEATING
To store crunchy golden tang yuan and reheat them properly, follow these instructions:
Storage:
- Allow the tang yuan to cool completely after cooking and coating.
- Transfer the cooled tang yuan to an airtight container, ensuring they are not stacked on top of each other to prevent sticking.
- Seal the container tightly and store it in the refrigerator for up to 2-3 days.
Reheating:
- When you’re ready to enjoy the tang yuan again, remove them from the refrigerator.
- To reheat, you have a few options:
- Microwave: Place the desired number of tang yuan on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Microwave on high for 20-30 seconds, or until heated through.
- Boiling Water: Bring a pot of water to a gentle boil. Carefully add the tang yuan to the boiling water and heat for 1-2 minutes, or until heated through. Use a slotted spoon to remove them from the water.
- Steaming: Place the tang yuan in a steamer basket lined with parchment paper or banana leaves to prevent sticking. Steam for 3-5 minutes, or until heated through.
- Once reheated, serve the crunchy golden tang yuan immediately with your preferred accompaniments, such as sweet syrup, coconut milk, or ice cream.
By following these storage and reheating instructions, you can enjoy your crunchy golden tang yuan while preserving their texture and flavor.
RECIPES FAQS
Can I use regular rice flour instead of glutinous rice flour?
No, regular rice flour will not yield the same chewy texture that glutinous rice flour provides. Glutinous rice flour is essential for making tang yuan.
Can I freeze tang yuan?
It’s not recommended to freeze cooked tang yuan as they may become mushy when thawed. It’s best to store them in the refrigerator for a few days or enjoy them fresh.
Can I make tang yuan ahead of time?
Yes, you can make tang yuan ahead of time and store them in the refrigerator for up to 2-3 days. Reheat them gently before serving.
How do I prevent tang yuan from sticking together?
After cooking, transfer the tang yuan to a bowl of cold water to stop the cooking process and prevent sticking. When storing, make sure they are not stacked on top of each other.
Can I use other fillings besides peanuts?
Yes, you can use various fillings such as black sesame paste, red bean paste, or even chocolate. Be creative and experiment with different flavors.
Can I omit the sugar in the coating?
The sugar in the coating adds sweetness and helps create the caramelized texture. You can reduce the amount of sugar if desired, but omitting it entirely may result in a less flavorful coating.
How can I make tang yuan gluten-free?
Ensure that all ingredients used, including glutinous rice flour and fillings, are gluten-free. Be cautious of cross-contamination if you have gluten sensitivities.
Can I use other oils besides vegetable oil for coating?
Yes, you can use other neutral oils such as canola oil or light olive oil. Sesame oil can also add a nice flavor, but use it sparingly as it has a strong taste.
What should I serve with tang yuan?
Tang yuan can be served with sweet syrups, coconut milk, fruit compote, or ice cream. They also pair well with hot tea or dessert soups.
Can I adjust the portion size of the recipes?
If you want to reduce the portion size, you can use the same speed setting on your Thermomix®. Ensure that you adjust the serving size in the recipe card to your desired quantity. For double the portion. When doubling the portion, especially for dough, it’s recommended to separate the flour into halves during the mixing process. This ensures that the ingredients are properly mixed. The Thermomix® spatula can be helpful in assisting the mixing of the dough, especially when adjusting portion sizes. Use it to scrape down the sides of the mixing bowl and ensure thorough incorporation.
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.
This recipes is compatible with which model of Thermomix®?
This recipes suitable for TM31 / TM5 / TM6
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Thermomix® TM6RM7,488.00
RECIPES VIDEO
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RECIPES CARD
Crunchy Golden Tang Yuan (Glutinous Rice Balls)
Crunchy golden tang yuan is a delightful twist on the traditional Chinese dessert, adding a crispy and flavorful coating to the tender and chewy glutinous rice balls. This recipe combines the richness of toasted peanuts, the sweetness of brown sugar, and the aromatic flavors of sesame seeds to create a truly satisfying treat.
Preheat oven to 170ºC. Line two baking sheets with baking paper.
Place a bowl on mixing bowl lid, weigh in peanuts. Spread peanuts in single layer on baking tray, bake on middle rack for 10-15 minutes (170°C) or until golden brown. Set aside to cool completely (approx. 20 minutes).
Insert the butterfly whisk into the mixing bowl. Add the cooled peanuts to the mixing bowl and use 15 sec | ⤺ Speed 3.5. to peel the peanut skin. Remove the butterfly whisk. Transfer the peanuts to the Varoma dish to separate the skin from the peanuts.
Put reserved peanut in mixing bowl and chop at 5 sec | Speed 5. Remove the peanut and set it aside. Clean the mixing bowl.
Place 125g water into mixing bowl, heat 2 min | 60°C | Speed 1.
Add glutinous rice flour, mix 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer dough into a bowl, divide the dough into small portions, rolling each portion into a ball about 10g. Slightly flatten each dough ball using your palm.
Bring a pot of water with ginger slices and drops of oil to a boil. Gently drop the tang yuan into the boiling water. Cook until they float to the surface (usually 2-3 minutes). Remove the cooked tang yuan from the pot using a slotted spoon, drain excess water, and put them into a bowl of cold water to rest.
In a dry pan, toast the sesame seeds over medium heat until golden brown and fragrant. Transfer to a plate to cool slightly.
In the same pan, add oil and sliced shallot. Saute until golden brown. Add sugar to the pan and heat until it melts and caramelizes. Once caramelized, add the cooked tang yuan to the pan. Stir quickly to coat evenly with the caramelized sugar. Add the roughly chopped toasted peanuts, black and white sesame seeds. Coat evenly.
Remove the pan from the heat and allow the mixture to cool slightly. Serve the tang yuan with more peanut topping if desired.
Ingredients
Directions
Preheat oven to 170ºC. Line two baking sheets with baking paper.
Place a bowl on mixing bowl lid, weigh in peanuts. Spread peanuts in single layer on baking tray, bake on middle rack for 10-15 minutes (170°C) or until golden brown. Set aside to cool completely (approx. 20 minutes).
Insert the butterfly whisk into the mixing bowl. Add the cooled peanuts to the mixing bowl and use 15 sec | ⤺ Speed 3.5. to peel the peanut skin. Remove the butterfly whisk. Transfer the peanuts to the Varoma dish to separate the skin from the peanuts.
Put reserved peanut in mixing bowl and chop at 5 sec | Speed 5. Remove the peanut and set it aside. Clean the mixing bowl.
Place 125g water into mixing bowl, heat 2 min | 60°C | Speed 1.
Add glutinous rice flour, mix 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer dough into a bowl, divide the dough into small portions, rolling each portion into a ball about 10g. Slightly flatten each dough ball using your palm.
Bring a pot of water with ginger slices and drops of oil to a boil. Gently drop the tang yuan into the boiling water. Cook until they float to the surface (usually 2-3 minutes). Remove the cooked tang yuan from the pot using a slotted spoon, drain excess water, and put them into a bowl of cold water to rest.
In a dry pan, toast the sesame seeds over medium heat until golden brown and fragrant. Transfer to a plate to cool slightly.
In the same pan, add oil and sliced shallot. Saute until golden brown. Add sugar to the pan and heat until it melts and caramelizes. Once caramelized, add the cooked tang yuan to the pan. Stir quickly to coat evenly with the caramelized sugar. Add the roughly chopped toasted peanuts, black and white sesame seeds. Coat evenly.
Remove the pan from the heat and allow the mixture to cool slightly. Serve the tang yuan with more peanut topping if desired.
