Pumpkin Tang Yuan recipe

Pumpkin Tang Yuan takes the traditional tang yuan to a new level by incorporating the rich, earthy flavor of pumpkin. This recipe will show you how to achieve the perfect balance of sweetness and texture, making each bite a moment of joy.

Pumpkin Tang Yuan: A Flavorful and Colorful Twist

Tang Yuan is a sweet, glutinous rice ball typically served in a warm, sugary syrup or broth. It’s often enjoyed during special occasions like the Lantern Festival or family gatherings. The outer layer is made from glutinous rice flour mixed with water to form a soft, chewy dough.

Pumpkin Tang Yuan is a variation where pumpkin is used to add flavor and color to the dough. The pumpkin gives the tang yuan a subtle sweetness and a beautiful golden color, making it a visually appealing and delicious twist on the traditional recipe.

In this recipe, I used the classic black sesame paste filling, just like in the Black Sesame Tang Yuan Recipe. For the dough, I followed a similar method, mixing warm glutinous rice flour with pumpkin puree to form a dough that initially lacks elasticity. Then, I cooked two small pieces of the dough in boiling water until they floated and kneaded them back into the main dough, creating a dough with good elasticity and preventing the tang yuan from cracking.

For the Filling:

• 60g roasted black sesame seeds
• 30g roasted peanuts
• 35g white sugar
• 50g melted lard or butter
• 35g water

For the Dough:

• 250g pumpkin
• 300g glutinous rice flour

Instructions

 Prepare the Filling:

• Grind the roasted black sesame seeds, roasted peanuts, and white sugar into a powder using a grinder.
• Pour the mixture into a bowl, then add the melted lard and water. Mix well.
• Refrigerate the mixture for about 30 minutes, then shape it into 10g balls.

Prepare the Dough:

• Wash and peel 250g of pumpkin. Cut it into small pieces and steam until tender, about 15 minutes.If there is any water from steaming, discard it.
• Mash the steamed pumpkin and mix it with 300g of glutinous rice flour to form a smooth dough.
• Take two small pieces of dough, about 50g each, and cook them in boiling water for 3 minutes or until they float.
• Knead the cooked dough back into the rest of the dough and continue kneading until smooth. This step improves the dough’s elasticity and prevents cracking.

Assemble the Tang Yuan:

• Roll the dough into long strips and cut into equal pieces, approximately 15g each.
• Take one piece, flatten it, and shape it into a small bowl. Place one black sesame filling ball in the center.
• Gather the edges of the dough around the filling and pinch to seal. Roll gently between your palms to form a smooth ball.
• Repeat the process for all the dough and filling.

Cook the Tang Yuan:

• Boil a pot of water. Once boiling, gently add the prepared tang yuan and stir gently with a spatula to prevent sticking.
• Cook until the tang yuan float to the surface, then continue cooking for an additional minute to ensure they are cooked through.

Serve:

• Remove the tang yuan from the water with a slotted spoon.
• Serve warm and enjoy the sweet, creamy filling encased in a soft, tender dough.
  

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  Pumpkin Tang Yuan recipe

  Pumpkin Tang Yuan takes the traditional tang yuan to a new level by incorporating the rich, earthy flavor of pumpkin. This recipe will show you how to achieve the perfect balance of sweetness and texture, making each bite a moment of joy.

  Course Dessert

  Cuisine Chinese

  Prep Time 40 minutes minutes

  Cook Time 10 minutes minutes

  Servings 4

  Calories 543kcal

  Ingredients

  For the Filling:

  • 60 g roasted black sesame seeds
  • 30 g roasted peanuts
  • 35 g white sugar
  • 50 g melted lard or butter
  • 35 g water

  For the Dough:

  • 250 g pumpkin
  • 300 g glutinous rice flour

  Instructions

  Prepare the Filling:

  • Grind the roasted black sesame seeds, roasted peanuts, and white sugar into a fine powder using a grinder.
  • Pour the ground mixture into a bowl, then add the melted lard (or butter) and water. Mix well until fully combined.
  • Refrigerate the mixture for about 30 minutes to firm up. Once chilled, shape it into 10g balls.

  Prepare the Dough:

  • Wash and peel 250g of pumpkin. Cut it into small pieces and steam until tender, about 15 minutes.If there is any water from steaming, discard it.
  • Mash the steamed pumpkin and mix it with 300g of glutinous rice flour to form a smooth dough.
  • Take two small pieces of dough, about 50g each, and cook them in boiling water for 3 minutes or until they float.
  • Knead the cooked dough back into the rest of the dough and continue kneading until smooth. This step improves the dough's elasticity and prevents cracking.

  Assemble the Tang Yuan:

  • Roll the dough into long strips and cut into equal pieces, approximately 15g each.
  • Take one piece, flatten it, and shape it into a small bowl. Place one black sesame filling ball in the center.
  • Gather the edges of the dough around the filling and pinch to seal. Roll gently between your palms to form a smooth ball.
  • Repeat the process for all the dough and filling.

  Cook the Tang Yuan:

  • Boil a pot of water. Once boiling, gently add the prepared tang yuan and stir gently with a spatula to prevent sticking.
  • Cook until the tang yuan float to the surface, then continue cooking for an additional minute to ensure they are cooked through.

  Serve:

  • Remove the tang yuan from the water with a slotted spoon.
  • Serve warm and enjoy the sweet, creamy filling encased in a soft, tender dough.

  Nutrition

  Calories: 543kcal | Carbohydrates: 78g | Protein: 10g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 401mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5634IU | Vitamin C: 6mg | Calcium: 178mg | Iron: 3mg