Friday, September 22, 2006

Tang Yuan (Glutinous Rice Balls)

Tang Yuan ( 汤圆) or tangtuan (汤团), is a Chinese food made from glutinous rice flour. Glutinous rice flour is mixed with a small amount of water to form balls and is then cooked and served in boiling water.Tangyuan that has been filled with sweet or savory fillings are collectively known as Yuan Xiao (元宵). Filled tangyuan (Yuan Xiao) can be filled with a wide variety of ingredients including red bean paste, chopped peanuts and sugar, sesame paste (ground black sesame seeds mixed with lard and sugar), rock sugar (which would create a hot, melting caramel-like filling), etc.

Most Penang people will make their own Tang Yuan during MidWinter Season(冬至). I could still remember during childhood, all the family members would gather together to prepare the Tang Yuan. Nowadays most busy Penang local do not have time to prepare their own, so mostly we would just buy outside.

Now we do not need to wait until MidWinter Season(冬至). We can eat Tang Yuan any time we want. Many people will tend to eat Tang Yuan after watching the TVB series A Life Made Simple (Ah Wong II). I will not introduce Mango Tang Yuan but a delicious and simple frozen Tang Yuan from KG Pastry. Their slogan is "So Easy, So Yummy". It's very true!




















You can buy this frozen Tang Yuan from TESCO or from others Hypermarket. There are two types, one bigger size and the other smaller but both also same prize. It is just the matter of quantity. I love the one with peanut butter fillings.
















Prepare the ginger and brown sugar for the soup.

















Most people's house should have these two ingredients, so just prepare a pack of KG PASTRY Tang Yuan in your freezer. You can have your Rice Ball anytime you like.

It is easy and simple, boiled a bowl of water and put the ginger and brown sugar inside to cook the yummy and simple soup.

Remember to remove the frozen Rice Ball from freezer but do not defrostthem. Then put the Tang Yuan into the boiling soup. Be careful and make sure to push the Rice Ball with the back of laddle to prevent breakage and sticking. It is ready to serve when the Rice Ball float.



















Note : If you dislike brown sugar and ginger, you can try white sugar with pandan leaves. It is also not bad! Posted by Picasa

4 comments:

Rasa Malaysia said...

Hello Ho Jiak,

Greetings from another fellow Penang food blogger. Found your site through Masak Masak. I can check out your site now when I crave Penang food :)

Talking about Tang Yuan, when I was home, I went to a new Shanghainese restaurant near Queensbay, their ginger flavored sesame Tang Yuan are very good. Their Shanghainese Crab Meat Xiao Long Bao are soupy and awesome! Just another makan place to check out. The name of the shop is called "Shanghai's Ding Tai Feng."

colline said...

Hi,

Would like to enquire as i bought the same brand of glutinous rice ball that you shown : KG Pastry. Everytime i cook it breaks. Some originally they are cracks before i put them in the water. any tips in cooking these?

Anonymous said...

Hi,

Would like to enquire as i bought the same brand of glutinous rice ball that you shown : KG Pastry. Everytime i cook it breaks. Some originally they are cracks before i put them in the water. any tips in cooking these?

Ho Jiak said...

hi Colline,

I think you over cook your glutinous rice ball. u may boil the soup first, then put the rice ball in and turn to low fire for few minutes. after that you can have your delicious dessert. another tip is u should not defrost the glutinous rice ball. cook it immediately after u bring it out from the freezer. hope this help.

Hojiak (Best Asian Food, Home Cooks, Recipes)

All Rights Reserved | © 2006 Hojiak.blogspot.com