Frozen Mochi Tangyuan
A playful fusion dessert combining soft glutinous rice dumplings with the chewy texture of Japanese mochi. These pillowy treats are filled with sweet fillings, briefly boiled, then frozen for a delightful ice-cream-like consistency. Topped with freeze-dried fruit and coconut, they're a refreshing twist on traditional tangyuan.
Story
This recipe puts a fresh spin on classic tangyuan by transforming them into frozen treats. The secret to that perfectly chewy texture lies in the dough preparation technique—cooking a small portion before mixing it back in creates that distinctive mochi-like bite. Feel free to experiment with different fillings and toppings based on what's in your pantry.
Ingredients
glutinous rice flour
200g
warm water
180ml
homemade strawberry jam
4 tablespoons, frozen and cubed
black sesame paste
4 tablespoons
freeze-dried strawberries
4 pieces
fresh blackberries
8 berries
shredded coconut flakes
2 tablespoons
Instructions
1
Make the dough
Pour the glutinous rice flour into a large bowl. Slowly add warm water while stirring until a shaggy dough forms. Take a small piece about the size of a walnut, flatten it, and drop it into boiling water for 2 minutes until it floats. Remove, squeeze out excess water, and knead it back into the main dough until completely smooth and pliable.
2
Shape and fill
Divide the dough into 8 equal portions. Flatten each piece in your palm, place a spoonful of either strawberry jam cubes or black sesame paste in the center, then pinch the edges together and roll into a smooth ball. Repeat with remaining dough and fillings.
3
Cook and cool
Bring a pot of water to a rolling boil. Carefully drop in the filled dumplings and cook until they float to the surface, about 3-4 minutes. Use a slotted spoon to transfer them to a plate and let them cool completely at room temperature.
4
Freeze and finish
Arrange the cooled dumplings in a single layer on a baking sheet or in a container. Freeze for at least 2 hours until firm. When ready to serve, let them sit at room temperature for 5 minutes until slightly softened but still firm enough to hold. Cut a cross on top of each and tuck in freeze-dried strawberries or fresh blackberries. Sprinkle with coconut flakes and enjoy immediately.
