Osmanthus Tangyuan
These soft, chewy glutinous rice balls are filled with a rich blend of ground peanuts, sesame seeds, and sweet osmanthus. Served warm in a rock sugar syrup and topped with a fragrant drizzle of osmanthus, they make for a comforting and aromatic dessert.
Story
The aroma of toasted nuts and floral osmanthus fills the kitchen as these delicate dumplings simmer until they float gently to the surface. Served piping hot in a sweet, clear broth, each bite offers a satisfying contrast between the tender skin and the nutty, fragrant filling.
Ingredients
Sesame seeds
40g
Peanuts
30g
Fine sugar
20g
Sweet osmanthus
30g
Glutinous rice flour
250g
Boiling water
220g
Rock sugar
80g
Instructions
1
Step 1
Make the tangyuan filling: Place the peanuts and sesame seeds separately into a food processor and grind them into a powder.
2
Step 2
Mix the peanuts, sesame seeds, fine sugar, and sweet osmanthus together, and knead into a dough.
3
Step 3
Divide the filling into 10g portions, roll them into balls, and set aside.
4
Step 4
Make the tangyuan wrapper: Pour the glutinous rice flour into a large bowl, add boiling water, and knead into a dough.
5
Step 5
Divide the tangyuan wrapper dough into 15g portions.
6
Step 6
Roll the wrapper dough into a ball, flatten it, place the filling inside, seal the opening, and roll it into a ball again.
7
Step 7
Boil water, then add the rock sugar.
8
Step 8
Once the sugar has mostly dissolved, gently place the tangyuan into the water.
9
Step 9
Turn off the heat once the tangyuan have mostly floated to the top.
10
Step 10
Serve a bowl, drizzle a spoonful of sweet osmanthus over it, and enjoy~
11
Step 11
Serve a bowl, drizzle a spoonful of sweet osmanthus over it, and enjoy~
