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Receta Dongzhi Tangyuan (Glutinous Rice Sweet Dumplings)
by Navaneetham Krishnan

Dongzhi Tangyuan (Glutinous Rice Sweet Dumplings)

Peanut stuffed dumplings in a palm sugar-pandan/screwpine flavoured syrup.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: China Chinese
Tiempo para Cocinar: Raciónes: 4 person

Va Bien Con: its a dessert

Ingredientes

  • For dough
  • 1 cup glutinous rice flour
  • 1 tbsp tapioca flour
  • 5 to 6 pandan leaves - blend with enough water to extract juice
  • (do estimate on how much to form the dough)
  • For filling
  • 1/2 cup crushed peanuts
  • 1/2 tbsp white sugar or as needed
  • 1 tbsp softened butter
  • A pinch of salt
  • For syrup
  • 3 cups water (more or less)
  • Palm sugar - as needed
  • 5 to 6 pandan leaves

Direcciones

  1. For the dough
  2. Combine the flours in a mixing bowl.
  3. Gradually add pandan juice and if needed more water to knead
  4. into a soft and smooth dough.
  5. Set aside for 10 minutes.
  6. For the filling
  7. Combine all ingredients and mix well.
  8. Chill for 1/2 hour or until firm.
  9. Shape into little balls and keep chilled
  10. To make dumplings
  11. Divide dough into small portions.
  12. (note: size to fit the rolled peanut balls)
  13. Flatten each portion and place a peanut ball in the centre.
  14. Wrap the dough around the filling and shape into a round
  15. dumpling.
  16. Place on a slightly damn cloth or on a flat surface lined with parchment paper.
  17. (note: the dumpling will stick on the surface of the plate/tray if
  18. you don't line it with the cloth or paper).
  19. Boil half a pot of water and cook dumplings until they float.
  20. Remove and and soak them in ice-cold water to stop the cooking.
  21. Next made the syrup: simmer all ingredients to dissolve palm sugar and to scent it with pandan /screwpine leaves.
  22. Serve the dumplings with the syrup.