Oozy Matcha Tang Yuan (Glutinous Rice Balls)
User Reviews
5
Oozy Matcha Tang Yuan (Glutinous Rice Balls)
Description
Oozy Matcha Tang Yuan features a chewy glutinous rice dough enveloping a matcha-flavored filling. The filling is prepared in advance and frozen in small portions to keep its shape while being wrapped in the rice dough. Mixing the dough involves pouring boiling water into glutinous rice flour, which produces a pliable texture that is neither sticky nor dry. Each dough piece is shaped and indented to hold the frozen matcha filling before sealing. When boiled, the rice balls soften and cook through while the matcha filling melts, creating a warm, oozy center. This dessert highlights the earthy bitterness of matcha balanced by the chewy rice exterior. It's traditionally served warm, as cooling hardens the texture, requiring reheating in simmering water prior to serving.
Ingredients
Filling:
- 1 batch matcha green tea spread vegan
Dough:
- 2 C glutinous rice flour
- 1 C water hot, boiled
Instructions
Make the matcha green tea filling:
- Make the matcha filling a day before you want to make the tang yuan.
- Using a small melon baller, scoop out small portions of Matcha Green Tea Spread and place them onto a plate lined with plastic wrap.
- Put the plate into the freezer for a few hours to solidify the matcha fillings.
Make the dough:
- In a medium mixing bowl, add the glutinous rice flour, make a well, and pour in the hot water in the center.
- Use a silicone spatula or a pair of chopsticks to mix together and form a dough. If the dough appears dry, add 1 tablespoon of water and keep mixing. Use your hands to feel the dough -- it should be able to form a ball without it being sticky. If the dough is too wet, add a little more glutinous rice flour.
- Break off small chunks of dough, about the size of a small golf ball. Roll into a ball, and use your thumb to make an indent.
- Remove the matcha filling from the freezer. Place one of the fillings in the center of the dough ball and enclose, pinching the dough together and roll gently so it forms a round sphere. Place onto a plate lined with plastic wrap. Repeat with the remainder.
- Note: Tang yuan can be frozen at this stage. Place into a freezer-safe container (be sure to leave some space between the spheres or they will stick together) for up to 3 months.
Cook the tang yuan:
- Fill a small pot with water. Bring to a boil over high heat. Gently drop in the tang yuan and let them simmer for 2-3 minutes, until they float to the top. Reduce the heat a little so that they don't explode.
- Carefully scoop out the glutinous rice balls with a slotted spoon and place into a bowl.
- Serve warm with ginger sugar syrup.
Notes
- Prepare and freeze the matcha filling in advance to facilitate assembly and maintain shape during wrapping.
- The dough consistency is key—adjust with small amounts of water or rice flour to achieve pliability without stickiness.
- Tang yuan is best eaten warm; chilling will cause the dough to harden.
- Reheat chilled tang yuan by simmering in hot water until softened before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18pcs
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
