Tang Yuan for Winter Solstice

December 21, 2020 -- winter solstice or dong zhi (冬至).
Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get-togethers (especially in the southern parts of China and in Chinese communities overseas) is the making and eating of tang yuan (湯圓) or balls of glutinous rice, which symbolize reunion.
Tang yuan are made of glutinous rice flour and are sometimes brightly colored. Each family member receives at least one large tang yuan in addition to several small ones. The flour balls are occasionally pink or green. They are cooked in a sweet soup or savory broth with both the ball and the soup/broth served in one bowl. Cantonese families like to add ginger to the broth as well.

Ingredients:

• 80 g black sesame seeds or peanuts (be aware of allergies)
• 2.5 tbsp sugar, or to taste
• 40 g softened lard , or 30g butter
• 130 g glutinous rice flour
• 3 tbsp boiling water
• 4 tbsp room temperature water, or beetroot juice

Instructions:
Prepare the filling

• Toast black sesame seeds and peanuts separately in a frying pan over low heat.
• In a food processor, grind cooled black sesame seeds, peanuts and sugar until they turn into a fine powder.
• Add lard (or butter). Mix to combine then keep refrigerated until the mixture is firm enough to handle.
• Divide into 20 portions. Shape each piece into a ball. Put them back in the fridge while preparing the dough.

Make the dough

• In a mixing bowl, pour hot water into glutinous rice flour while stirring with a spatula.
• Add room temperature water (or beetroot juice) little by little.
• Knead with your hand until a smooth, soft dough forms
• Divide and roll into 20 balls.

Assemble Tang Yuan

• Flatten a piece of dough into a round wrapper with your fingers.
• Place a ball of filling in the middle. Gently push the wrapper upwards to seal completely.

Cook Tang Yuan

• Bring a large pot of water to a boil. Gently slide in some Tang Yuan.
• Push them around with the back of a cooking spoon to prevent them from sticking to the bottom of the pot. Tang yuan will swell into larger balls. So add a few balls at a time.
• When all the balls start to float on the surface, cook for a further minute.
• Dish out (along with some liquid) and serve warm.

Store Tang Yuan

• Freeze Tang Yuan right after they are assembled.
• Firstly you need to lay them on a tray lined with parchment paper to freeze. Then put them in an air-tight bag when totally frozen.
• Follow the same cooking procedure (do not defrost).

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