Want to try a new way to enjoy tang yuan? Why not give pan-fried tang yuan a shot! I’ll guide you through the process of making this unique and delicious dish.
Enjoying Tang Yuan Anytime
Ever since I learned how to make tang yuan, they’ve become a staple in my freezer. Whether on a busy workday or a leisurely weekend, I can always take some out and cook up a batch whenever the craving strikes.
Homemade tang yuan are made with quality ingredients and can be tailored to my family’s preferences. Sometimes we have the classic black sesame filling, other times it’s the sweet red bean paste. There’s also the rich and creamy peanut tang yuan, with every bite filling your mouth with a burst of peanut flavor. And then there’s the golden, sweet pumpkin tang yuan, with each mouthful full of natural pumpkin sweetness.
My Love for Pan-Fried Tang Yuan
The most common way to cook tang yuan is by boiling them in water until they’re fully cooked. However, tang yuan can also be paired with various ingredients for different delicious variations. For example, the Mango Glutinous Rice Balls recipe blends the sweet flavor of mango, while Glutinous Rice Balls in Ginger Soup combines the spicy warmth of ginger with the sweetness of tang yuan.
Personally, I love pan-fried tang yuan. The crispy exterior and soft, chewy interior create a rich and unique flavor that’s truly unforgettable.
One time, when my husband tried pan-fried tang yuan for the first time, his eyes instantly lit up, and his face was full of surprise and satisfaction. He exclaimed, “This is incredible! These pan-fried tang yuan are a hundred times better than the boiled ones!”
The pan-fried tang yuan has a golden, crispy exterior that crunches with each bite, while the inside remains soft and sweet, bursting with rich filling. In comparison, boiled tang yuan has a much simpler, plainer taste.
Ingredients:
- 19 tang yuan (glutinous rice balls with sesame filling, store-bought or homemade)
- 1 tablespoon cooking oil (I use peanut oil)
- 1 tablespoon water
Instructions:
Prepare the Tang Yuan:
- No need to defrost the tang yuan. Place them directly into a pan.
Add Oil and Water:
- Add 1 tablespoon of cooking oil to the pan. Swirl the pan to coat the tang yuan evenly in the cold oil.
- Add 1 tablespoon of water to the pan.
Cook:
- Turn the heat to medium-low and cover the pan with a lid. Let the tang yuan cook for 3-4 minutes.
Flip the Tang Yuan:
- Carefully flip each tang yuan over and cook for another 2 minutes.
Check for Doneness:
- The tang yuan should have a crispy exterior. Be careful not to fry them for too long, as the filling might burst out.
Serve:
- Remove the tang yuan from the pan and serve immediately. Enjoy the crispy exterior and the delicious sesame filling.
Tips for Success:
- Ensure all tang yuan are evenly coated with oil before starting to cook.
- Cook on medium-low heat to avoid burning the tang yuan.
- Keep an eye on the tang yuan to prevent the filling from bursting out.
- Use a wooden or silicone spatula to gently flip the tang yuan. Avoid using a metal spatula, as it can easily break them.
Pan-Fried Tang Yuan Recipe
Ingredients
- 19 tang yuan glutinous rice balls with sesame filling, store-bought or homemade
- 1 tablespoon cooking oil I use peanut oil
- 1 tablespoon water
Instructions
Prepare the Tang Yuan:
- No need to defrost the tang yuan. Place them directly into a pan.
Add Oil and Water:
- Add 1 tablespoon of cooking oil to the pan. Swirl the pan to coat the tang yuan evenly in the cold oil.
- Add 1 tablespoon of water to the pan.
Cook:
- Turn the heat to medium-low and cover the pan with a lid. Let the tang yuan cook for 3-4 minutes.
Flip the Tang Yuan:
- Carefully flip each tang yuan over and cook for another 2 minutes.
Check for Doneness:
- The tang yuan should have a crispy exterior. Be careful not to fry them for too long, as the filling might burst out.
Serve:
- Remove the tang yuan from the pan and serve immediately. Enjoy the crispy exterior and the delicious sesame filling.
Nutrition
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