Makes 22 tangyuan
Ingredients:
Dough:
1. 2/3 cup glutinous rice flour
2. 1/3 cup brown rice flour
3. 10g Matcha powder
4. 2 TBS condensed milk (optional)
3. 10g Matcha powder
4. 2 TBS condensed milk (optional)
5. 70-75ml water
Filling:
1. 1 cup black sesame seeds (100g)
2. 7 TBS sugar (100g)
2. 7 TBS sugar (100g)
3. 1 tsp cooking oil (if your blender is not powerful enough to blend it into a creamy sticky paste, otherwise you can do without adding the cooking oil)
Matcha tea soup:
- 1 tsp matcha powder
- 1 tsp condensed milk
- 1 cup hot water
Directions:
Filling:
1. Roast the black sesame seeds on a pan under medium heat until fragrant and let it cool down.
2. Blend the black sesame seeds and sugar together.
2. Blend the black sesame seeds and sugar together.
3. If the mixture looks a little dry, add in some cooking oil, mix and press together to make it more paste-like.
Tang Yuan:
1. In a mixing bowl, add glutinous rice flour, brown rice flour and matcha powder and mix well.
2. Add condensed milk (optional) and cold water and knead into a dough. You will find that the dough breaks easily, and that's alright, as you haven't added in the gluten yet.
3. Make your own gluten by taking a small amount of dough (approx. 10g) and roll it into a ball, then flatten it. Make another piece.
4. In a pot of boiling water, add the two flat dough pieces and boil until cooked. When they float on the water, it means they are cooked.
5. Drain the cooked dough and add them into the raw dough, knead and combine well. You will find that the dough doesn't break, much more elastic and easy to handle now (crediting my friend Da Jie who taught me this method of adding gluten into the dough and making it very elastic). If the dough sticks to your fingers, when you handle it, it means your dough is too wet. Adjust by adding a bit more glutinous rice flour or brown rice flour little-by-little and knead to combine well. When the dough no longer sticks to your fingers, it is good now.
6. Wrap the dough in food plastic and let it rest for 30 minutes (optional, the dough will be easier to work with after resting)
7. To make a tangyuan, weigh 8g of dough and roll it into a ball, then dig a hole with your little finger for the filling.
8. Fill it with the black sesame filling, fold and close it up into a ball and set aside. Repeat step 7-8 until all the dough or filling are used up.
Cooking the tangyuan:
1. Bring to boil a pot of water, add the tangyuan into the pot and cook. They are done once they float to the top.
To make the matcha milk tea as soup for the tangyuan:
1. Pour 1 cup of boiling water into a bowl with 1 teaspoon of matcha powder, stir and mix well.
2. Add in 1 teaspoon of condensed milk, stir and mix well.
3. Add in 5 tangyuans and serve.
Additional information:
J requested to make Matcha tangyuan a few days ago. Today is my one-to-one date with him, and we made this Chinese dessert with a Japanese twist. I use glutinous rice flour mixed with 33% brown rice flour and the texture is very chewy. J loves the chewiness.
To keep it healthier, I normally don't add condensed milk into the tangyuan. I only do so when I serve guests :-) J likes them even without the condensed milk.
We also made the matcha tangyuan with chocolate filling inside, but J didn't like it. He prefers the black sesame filling for his matcha tangyuan.
In general, the tangyuan can tolerate 20% - 33% brown rice and still tastes as good.
The sugar can be reduced to 80g for every 100g of sesame seeds.
References:
Above are the ingredients to make the pearls. From left: glutinous rice flour, brown rice flour, matcha powder and condensed milk (optional). You can buy brown rice flour and condensed milk from Føtex Supermarket.
Measure 1 cup sesame seeds
Roast the sesame seeds on a pan on low-medium heat (no. 5.5 to 6 on my stove until it is fragrant)
Blend the roasted sesame seeds together with the sugar
Black sesame filling done :-)
You can store the sesame filling in an air-tight jar with lid in the fridge for a couple of months.
In a mixing bowl, add 2/3 cup of glutinous rice flour.
Add 1/3 cup of brown rice flour.
Add 10g of matcha powder.
Mix well.
Add 2 TBS condensed milk (optional)
Add 90-100ml of cold water
Mix well.
Make your own gluten by taking a small amount of dough (approx. 10g) and roll it into a ball, then flatten it. Make another piece.
In a pot of boiling water, add the two flat dough pieces and boil until cooked. When they float on the water, it means they are cooked.
Drain the cooked dough and add them into the raw dough, knead and combine well.
Knead and mix well.
Wrap the dough in food plastic and let it rest for 30 minutes (optional, the dough will be easier to work on)
To make each tang yuan, weigh 10 g of dough and roll it into a ball.
Dig a hole for the filling with your little finger.
Fill it with the filling, fold and
wrap it up into a ball and set aside.
Repeat step 7-8 until all the dough or filling is used up.
Bring to boil a pot of water, add the tangyuans into the pot and cook.
They are done once they float to the top.
To make the matcha milk tea for the tangyuans, pour 1 cup of boiling water into a bowl with 1 teaspoon of matcha powder, stir and mix well. 2. Add in 1 teaspoon of condensed milk, stir and mix well.
Place 5 tangyuans in a small serving bowl.
Add matcha milk tea
Now it is ready to be served :-)
Some sweet memories making matcha tangyuan for the first time with J on 19 Jan 2023:
19 Jan 2023 (13Y): J and I made matcha tangyuan for the first time :-)
No comments:
Post a Comment