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.
