Salted Egg Yolk Lava Tangyuan

Name: Salted Egg Yolk Lava Tangyuan
Total time: 6 h 15 min
Ingredients: 10 Salted egg yolk; 30g Cheese powder; 60g Powdered sugar; 70g Butter; 160g Milk; 130g Boiling water; 200g Glutinous rice flour; 75g Milk powder

A trendy twist on a Lantern Festival classic, these tangyuan swap the usual sesame filling for a rich, molten salted egg yolk lava center. Baked yolks are blended with butter, milk powder, cheese powder, and milk into a lusciously flowing custard, frozen solid for easy wrapping, then encased in a smooth, chewy glutinous rice dough. Boiled until piping hot, they yield a delightful, oozing bite that brings festive comfort to the table.

6h 15m

Medium

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Story

I haven't spent the Lantern Festival at home in years—school always seemed to start right before it, and work only made it harder to get back to my parents. When I was little, my mom would take me to wander the lantern displays, and afterward we'd head home to wrap tangyuan together. I was terrible at it, but she'd just smile and tease my clumsy hands. Now, when I think of the holiday, what I miss most is that steaming bowl from her kitchen. This year, I'm skipping the usual sesame filling for something different: a trendy salted egg yolk lava version. That rich, golden center flows beautifully the moment you bite through the chewy skin, bringing a fresh twist to a deeply missed tradition.

Ingredients

Salted egg yolk 10

Cheese powder 30g

Powdered sugar 60g

Butter 70g

Milk 160g

Boiling water 130g

Glutinous rice flour 200g

Milk powder 75g

Instructions

Step 1

Line a baking pan with a layer of parchment paper and place the egg yolks on it; you can also spray a small amount of high-proof white liquor to sterilize and remove the fishy smell.

Step 2

Put it into the oven and bake at 160 degrees for 15 minutes, until the surface is golden and oozing oil.

Step 3

Then take it out and pass it through a sieve once, or you can directly crush it in a food processor; doing this will make the resulting salted egg yolk filling finer, and the texture will be better.

Step 4

The butter must be melted over hot water beforehand; once it has completely melted into a fine, flowing liquid, it is OK. Pour it into the egg yolks and mix well.

Step 5

Then add milk powder, cheese powder, and powdered sugar; the cheese powder can make the color of the egg yolk filling look better, and the powdered sugar is simply to season the filling. Mix everything evenly, then pour in the milk and mix it evenly with the egg yolk. This state is still relatively thin, and the fluidity is also quite high.

Step 6

Then I will pass it through a sieve once to make the texture more delicate; the flowing state of this filling is what creates the flowing custard effect of the tangyuan later. If you feel it is slightly too runny, you can appropriately reduce the amount of milk and adjust according to your needs.

Step 7

Cover with a layer of plastic wrap and put it in the freezer overnight; if you are in a hurry, it needs at least 6 hours.

Step 8

After freezing, take it out and roll it into small balls, each egg yolk filling should be about 10g. Once all the fillings are portioned, throw them back into the refrigerator to continue freezing; the harder the filling is frozen, the easier it is to wrap. While it is freezing, you can make the tangyuan skin.

Step 9

If you have a mold, it is best to fill it tightly, then put it in the freezer to freeze overnight.

Step 10

Next, let's make the chewy tangyuan outer skin. Take the glutinous rice flour and prepare 130~150g of boiling water, pouring it into the flour little by little while stirring with chopsticks. If it cannot form a dough, add a little more water; as long as it can form a dough, that's fine. The brand of glutinous rice flour I often use is Erawan, because the elasticity of this brand's glutinous rice flour is the best I've ever used, and I also recommend it to you~

Step 11

Then directly use your hands to knead it into a smooth and fine dough. Don't be lazy; only by kneading the dough thoroughly will our tangyuan be less likely to leak its filling when boiled.

Step 12

The completely cooled and set egg yolk filling will be quite hard when pressed, which means you can directly start wrapping the tangyuan; once the filling is frozen hard, it is very easy to wrap.

Step 13

For this glutinous rice dough, I take out 20g per portion; you can refer to my amount to shape the dough into a ball, then press a small round indentation, wrap the frozen egg yolk filling inside, slowly tighten it using the web of your hand, seal the opening and roll it into a round shape again, wrap it tightly to prevent the filling from leaking out~

Step 14

You can coat them with some glutinous rice flour to prevent the tangyuan from sticking to each other; putting them in the freezer can also preserve them for about three months.

Step 15

Once everything is done, cover the tangyuan with plastic wrap and put them in the freezer for about half an hour (the salted egg yolk lava tangyuan must be frozen solid before going into the pot).

Step 16

Finally, prepare a pot of clean water, bring it to a boil, and drop the tangyuan in to cook through. Everyone should know how to do this, right? The smooth and chewy tangyuan are served piping hot out of the pot.