Tang Yuan (Tong Yun/汤圆) in Mung Bean-Sago Dessert Soup

Tang Yuan is a dish of glutinous rice balls served in a sweet broth. In Southeast Asia Chinese culture, it is traditionally served on Dong Zhi or known as winter solstice. We welcome the winter by eating Tang Yuan and become one year older.



















Ingredients:

Mung Bean and Sago Dessert Soup:

1/2 cup mung bean
5 ½ cups water
1/2 cup brown sugar or to taste
1 ½ tbsp sago

Tang Yuan:

5 cups water
3/4 cup glutinous rice flour
1 ½ tbsp sugar
2 tbsp hot boiling water
1/3 cup water
dust of pink food coloring

Method:

Boil mung bean in water covered for about 40 minutes or till softened and cooked thoroughly (I use rice cooker).

Add-in sugar, stir to dissolve (adjust the taste accordingly).

Spread-in Sago and stir continuously for another 15 minutes or till sago is transparent.

Turn off the heat and set aside covered till cool completely.

To prepare the Tang Yuan, line a big tray with kitchen towel; set aside.

Bring 5 cups of water to boil (I use rice cooker again).

Dissolve sugar in 2 tbsp hot boiling water.

In a large bowl, mix flour with the prepared sugar syrup.

Gradually, pour-in 1/3 cup water while kneading till achieve soft and smooth dough (add more water if the dough become too dry to handle or continue the kneading process if the dough appears to be too wet).

Divide dough into two portions.

Dust-on food coloring powder to one portion, knead till the color is fully incorporated but remain it soft and smooth texture (sprinkle-on little bit water to ease the color spreading process).

With both hand palms, roll each dough to long strip shape (diameter about 1 ½ cm).

Divide strips into small cubes (length about 1 ½ cm).

With both clean hand palms, shape the cubes into Tang Yuan balls and drop on to the prepared tray (avoid balls from touching each other).

Drop all the Tang Yuan balls into boiling water.

Once Tang Yuan balls float up, drain well and run with cool water (best with ice cooling water) till completely cool down.

Add the drained Tang Yuan into mung bean-sago dessert soup and it is ready to serve.