Red bean paste tang yuan or red bean rice balls is a beloved classic that combines warmth and sweetness in every bite. Get ready to make this delightful treat by gathering your ingredients and following along with me step by step.
Red Bean Paste Tang Yuan: A Classic Delight
Tang yuan, or glutinous rice balls, come in a delightful array of flavors that can be truly mesmerizing.
For example, peanut tang yuan is filled with a rich, nutty peanut paste, creating an indulgent treat with a smooth, creamy filling and a chewy exterior.
Black sesame tang yuan is a classic favorite known for its deep, savory flavor and aromatic sesame filling, which is both rich and comforting.
Pumpkin tang yuan offers a unique twist with its golden color and sweet, mellow pumpkin filling, making it both flavorful and visually appealing.
Crystal tang yuan stands out with its translucent appearance and delicate texture, often filled with sweet or savory fillings.
Today, I’m excited to introduce you to red bean paste tang yuan. This beloved variety features a luscious red bean paste encased in a soft, chewy glutinous rice shell, creating a perfectly balanced flavor profile that delights the taste buds, whether enjoyed during special occasions or as a comforting everyday dessert.
Red bean paste(The fillings)
Red bean paste is incredibly versatile and can be used to make a variety of delicious treats. For instance, you can use it to make red bean paste buns, including classic steamed red bean buns and baked red bean bread. It’s also great for making red bean sticky rice cake.
In traditional Chinese pastries, red bean paste can be used to make red bean paste green dumplings, where the soft and chewy green dumpling skin pairs perfectly with the smooth red bean paste. Additionally, red bean paste can be used to make red bean paste zongzi and mochi.
In this recipe, I’m using homemade red bean paste from my own recipe, as I prefer to control the sweetness and texture. However, you can also use store-bought red bean paste if you prefer.
The dough
For this red bean rice balls, I use the same dough method as in the Black Sesame Tang Yuan Recipe. Among the various dough-making methods I’ve tried, this one has proven to be the most successful. I mix warm water or room temperature water with glutinous rice flour to form a dough, which initially lacks elasticity.
Then, I cook a small piece of the dough in boiling water until it floats and knead it back into the main dough, which enhances its elasticity and prevents the tangyuan from cracking.
Ingredients
Fillings:
- 250g red bean paste (homemade or store-bought)
Dough:
- 200g glutinous rice flour
- 150g warm water
Instructions
Prepare the Filling:
- Prepare the Red Bean Paste: Use homemade red bean paste or store-bought. Shape it into 10g balls and store them in the refrigerator until needed.
Make the Dough:
- Mix the Dough: In a bowl, combine the glutinous rice flour with the warm water to form a dough.
- Cook a Test Piece: Take a small piece of dough (about 50g), flatten it with your hand, and cook it in boiling water until it floats. This step ensures the dough has the right consistency.
- Incorporate Cooked Dough: Knead the cooked dough back into the remaining dough to improve its elasticity and prevent cracking.
Shape the Tang Yuan:
- Form the Dough: Roll the dough into long strips and cut them into equal pieces of about 15g each.
- Shape the Tang Yuan: Flatten each piece of dough into a small bowl shape. Place a filling ball in the center, gather the edges around the filling, and pinch to seal. Gently roll the ball between your palms to smooth it out.
- Repeat: Continue shaping the remaining tangyuan.
Cook the Tang Yuan:
- Bring a pot of water to a boil.
- Add the tangyuan to the boiling water, stirring gently with a spatula to prevent sticking. Cook until the tangyuan float to the surface, then continue cooking for another minute.
Red Bean Paste Tang Yuan Recipe
Ingredients
Fillings:
- 250 g red bean paste homemade or store-bought
Dough:
- 200 g glutinous rice flour
- 150 g warm water
Instructions
Prepare the Filling:
- Prepare the Red Bean Paste: Use homemade red bean paste or store-bought. Shape it into 10g balls and store them in the refrigerator until needed.
Make the Dough:
- Mix the Dough: In a bowl, combine the glutinous rice flour with the warm water to form a dough.
- Cook a Test Piece: Take a small piece of dough (about 50g), flatten it with your hand, and cook it in boiling water until it floats. This step ensures the dough has the right consistency.
- Incorporate Cooked Dough: Knead the cooked dough back into the remaining dough to improve its elasticity and prevent cracking.
Shape the Tang Yuan:
- Form the Dough: Roll the dough into long strips and cut them into equal pieces of about 15g each.
- Shape the Tang Yuan: Flatten each piece of dough into a small bowl shape. Place a filling ball in the center, gather the edges around the filling, and pinch to seal. Gently roll the ball between your palms to smooth it out.
- Repeat: Continue shaping the remaining tangyuan.
Cook the Tang Yuan:
- Bring a pot of water to a boil.
- Add the tangyuan to the boiling water, stirring gently with a spatula to prevent sticking. Cook until the tangyuan float to the surface, then continue cooking for another minute.
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