Sweet Rice Dumpling Recipe (Valentine's Day Special)
Tangyuan (汤圆), glutinous rice ball, is a ceremony dessert that is served during the Lantern Festival. Today we are making the sesame version. The glutinous rice ball is smooth and sticky. The filling is sweet and packed with nuttiness. This is how it is supposed to taste and why it is a blessing dessert. May all of us have a smooth and perfect life. You and your partner are sweet to each other and always stick together just like these sweet and sticky rice dumplings - Happy lantern festival.
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INGREDIENTS (32 glutinous rice balls)
For the filling
130 grams of roasted sesame seeds (Amazon Link -
50 grams of granulated sugar
75 grams of unsalted and melted butter can be switched with coconut oil and pork lard
45 grams of honey (Amazon Link -
For the wrapper
300 grams of glutinous rice flour (Amazon Link -
160 grams of boiling hot water
75 grams of room temperature water
10-15 grams of glutinous rice flour to prevent sticking while kneading
To cook the tangyuan
6-7 cups of water
1 cup of sweet glutinous rice wine optional
1/2 cup of glutinous rice flour + 1/2 cup of water
1/2 cup of rose jam or another sweetener (Amazon Link -
INSTRUCTIONS
Blend the roasted sesame seeds and sugar with a blender until fine. If your sesame seed is raw, bake it in a 350°F oven for 12 minutes. If you are allergic to sesame, use a different nut, such as almond.
Thoroughly combine the sesame sugar powder with the melted butter and honey. Freeze for 30 minutes or until semi-frozen. For the vegan option, use coconut oil instead of butter.
To portion out the sesame filling, wet a small round measuring spoon (3/4 tsp or 1/2 tsp) to prevent sticking then scoop the filling just like how you scoop ice cream. The filling should ball up naturally. Roll it between your hand until round and smooth. Each filling should be 8 grams.
Freeze the sesame filling balls for 1 hour or until rock hard.
While waiting, you can make the wrapper. Bring 160 grams of water to a boil then pour into 300 grams of glutinous rice flour. Stir to mix well. Pour 75 grams of room temperature water in batches. mix until a rough dough forms.
Knead the rough dough for a few minutes until it becomes smooth and stretchy. Feel free to sprinkle some glutinous rice flour to prevent stickiness.
Roll the dough into a long even log. Then cut it into 30-35 even pieces. Cover with plastic wrap so they don’t dry out.
To wrap the glutinous rice ball, shape one small dough into a little bowl then put the filling in. Use your thumb and your forefinger to squeeze it around to push the wrapper up then pinch to close it. Roll the ball in between your hand until it is round and smooth. If you feel like the filling gets too soft while you are wrapping, stick it back into the freezer for 10-15 minutes and continue to wrap the rest.
To cook the Tangyuan, bring 6-7 cups of water to a boil. Drop in the glutinous rice balls and stir gently until the tangyuan float to the top of the water.
Mix 1/2 cup of glutinous rice flour and 1/2 cup of water. Pour it into the pot to thicken up the soup. Add rose jam and sweet glutinous rice wine as sweeteners. You can use honey, syrup, sugar, or even monk fruit extract.
Tong Yuan (Chinese Sweet Rice Dumplings) | Vegan Recipe
Tong yuan, or glutinous rice dumplings, are commonly enjoyed for Lunar New Year, also known to some as Chinese New Year, and especially for the Lantern festival. These rice dumplings are soft and chewy and swimming in a light ginger syrup.
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Links mentioned in this video:
Asian Grocery Store Haul:
Sweet Red Bean Paste:
Amazon link for Brown Cane Sugar:
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TONG YUAN RECIPE
Makes...a lot :-)
Printable recipe:
Ingredients(US)
For dough:
1 cup glutinous rice flour (also known as sweet rice flour)
1/2 cup water
about 1/2 cup your choice of fillings such as Chines brown cane sugar chunks, red bean paste, crushed peanut paste, or black sesame paste.
For ginger syrup (enough for about 9-12 dumplings, multiply ingredients if cooking larger batches of dumplings):
2 cups water
few slices of ginger
1/4 cup brown sugar or 1/2 bar Chinese brown cane sugar
Ingredients(Metric)
For dough:
200g glutinous rice flour (also known as sweet rice flour)
100ml water
125cc your choice of fillings such as Chines brown cane sugar chunks, red bean paste, crushed peanut paste, or black sesame paste.
For ginger syrup (enough for about 9-12 dumplings, multiply ingredients if cooking larger batches of dumplings):
473ml water
few slices of ginger
60cc brown sugar or 1/2 bar Chinese brown cane sugar
Directions
Prepare the ginger syrup. Combine all the syrup ingredients in a pot over high heat. Bring to a boil, then turn off the heat.
Prepare your fillings. If using sweet bean, nut or sesame paste, form it into small balls, about a quarter to a half inch in diameter. Chill in the freezer for a few minutes to firm up. If using Chinese cane sugar, break the into small chunks.
Prepare the dumpling dough. Combine the rice flour with water. Mix well, using hands to knead to form a smooth dough.
Taking small pieces of dough form balls about 1 to 1 1/2 in diameter (2.5 - 4 cm). Set aside.
Fill the dumplings. Press your thumb into the center of a dough ball to form a well. Place a piece of filling inside and pinch up the dough to enclose it. Roll it between your palms to smooth dumpling. Continue with the rest.
When the dumplings are filled, set aside the ones you want to cook and eat right away apart from the ones you want to freeze for future use.
To freeze, space out the dumplings on a baking sheet or freezer-safe dish. Place in the freezer for an hour or until the dumplings are solid. Then remove from the baking sheet or plate and store in a freezer bag with the air pressed out.
To cook the dumplings, bring your ginger syrup back up to a boil. Lower the temperature so that it continues to boil but gently.
Add the dumplings to the syrup, spacing them out so that they don't stick together. Do not crowd them.
Cook for 5 minutes or until the dough becomes a bit translucent looking and they float to the top.
If cooking from frozen, cook until the dumplings float.
Serve immediately with a little bit of the ginger syrup.
Enjoy!
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Traditional Goan Holle | Goan Sweet Rice Dumplings
Hol (pronounced 'haul'; plural: holle, pronounced 'haul-lae') is a traditional Goan steamed dumpling prepared to commemorate the harvest festival (marked by the Feast of the Assumption) that is celebrated on the same day as India's Independence Day which is the 15th of August. It is made essentially with coconut and jaggery filled within a moulded Jackfruit leaf that is lined with rice paste. The São João festival, calls for a similar sweet known as Patoleo or Patoley; the difference rests in the shape and the leaf used.
You can read the detailed recipe here:
Ingredients and requirements:
For the covering:
Washed and cleaned, fresh and firm Jackfruit leaves to form the moulds (not too large nor too small; weak leaves will not hold shape)
Thin sticks of wood (or toothpicks) for the leaf to hold shape
1 & 1/2 cups of Red rice, washed and soaked overnight or for 8 hours
Water (as per need)
1 teaspoon of Salt or as per taste
For the filling:
2 cups of freshly grated coconut
1 cup of Cane Sugar (yellow jaggery)
1/4 cup of Palm jaggery
1/4th cup Chana daal/Split Bengal gram (washed, soaked overnight and boiled)
Music: Farewell
Musician: Ilya Truhanov
URL:
Instant Pot ZONGZI 粽子 -- How to Make Cantonese-style Sticky Rice Dumplings FAST
#Zongzi, or joong as my brother and I called them growing up, are my FAVORITE and for years I have dreamed about making them, but feared the process to be too daunting. I've read that an #InstantPot can cook zongzi in a fraction of the time, so I guess it's time we do this! ????????
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Cantonese-style Zongzi or Joong
1 package of bamboo leaves
RICE
5 C. glutinous/sweet/sticky rice
2 T. low-sodium soy sauce
2 t. salt
1 t. msg
PORK BELLY
1 lb. pork belly, cut into 1x 11/2 pieces
2 t. low-sodium soy sauce
1/2 t. sugar
2 t. shaoxing wine
1/2 t. salt
1/2 t. white pepper
1/2 t.
1 t. oil
1/2 C. water, added during cooking
2/3 C. raw Chinese peanuts
3, Chinese sausages, cut into 1/2x 11/2 pieces
kitchen twine
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Chicken Sticky Rice Dumplings Recipe (Chicken Zongzi) 香菇鸡肉粽子 | Huang Kitchen
Ingredients list, step-by-step instructions & recipe notes, view full recipe here ▼
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This Chicken Sticky Rice Dumplings (香菇鸡肉粽子) recipe features a healthier version of sticky rice dumplings as chicken is used instead of pork. However, the taste is not at all compromised as the chicken meat is sealed with the marinate and seared to perfection before wrapping. These rice dumplings are just how I like them - soft, moist and flavourful sticky glutinous rice encasing a delicious mix of tender chicken and other ingredients which are infused with the aroma of the bamboo leaves.
Although the process of making these Chicken Sticky Rice Dumplings can be laborious, it will all be worth it in the end as these Chicken Zongzi are SO yummy delicious when homemade. Yes, they are way better than any store-bought or those available in the restaurants.
They really are a labor of love, so be sure to ENJOY!
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