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Photo of Tang Yuan - Sweet Rice Flour Balls by Vins Raj at BetterButter
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Tang Yuan - Sweet Rice Flour Balls

Nov-18-2016
Vins Raj
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Tang Yuan - Sweet Rice Flour Balls RECIPE

Tang yuan, a delicious Chinese dessert. This recipe is similar to our Desi Mothak/Kozhukatai.

Recipe Tags

  • Veg
  • Hard
  • Dinner Party
  • Chinese
  • Roasting
  • Blending
  • Boiling
  • Dessert

Ingredients Serving: 4

  1. For the dough:
  2. 1 cup Glutinous Rice flour
  3. 1 tbsp sugar
  4. Filling Ingredients:
  5. 1/2 cup coconut
  6. 1/4 cup Sesame Seeds
  7. 1 tbsp sugar
  8. For the Syrup:
  9. 1/2 Cup Brown sugar/Raw Cane sugar
  10. 2 inch ginger

Instructions

  1. Take the glutinous flour in a bowl, make a well at the centre, add in the oil and required water to make a dough. Pour in water in a small quantity to make the dough. Knead the dough for a while and keep it aside.
  2. Dry roast the sesame seeds and coconut separately. Remove the ingredients from the heat before it changes it's colour.
  3. Blend the sesame seeds and coconut along with sugar to form a coarse mixture.
  4. To prepare the sugar syrup, in a sauce pan, add in the sugar and 2.5 cups of water and bring it to a boil. Now add in the ginger slices.
  5. Take the rice dough, divide the dough in equal parts and roll it out into round shapes. Make a well at the centre as we do for mothak/kozhukattai, add in the filling and close the opening, make it even by rolling it between the palms.
  6. Now drop the balls one at a time into the sugar syrup. After dropping it into the syrup, flip the balls so that they don't stick at the bottom.
  7. The balls float on the top once they are cooked. It takes around 3-4 mintues to get it cooked depending on the size of the rice balls.
  8. To serve, transfer the balls to a bowl and add the required syrup on top of the balls. The dessert tastes good while it is hot.

Reviews (1)  

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Shalini Dubey
Nov-18-2016
Shalini Dubey   Nov-18-2016

looks appealing!

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