Photograph of the finished Tangyuan

China · Viên nếp nhỏ trong nước rượu nếp

Tangyuan

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 12.7 oz
  • Photograph of Rice wine starter Rice wine starter 8.5 oz
  • Photograph of Sugar Sugar 4.2 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Goji berries Goji berries 0.7 oz
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Knead the glutinous rice flour with warm water until it is soft like an ear; dry flour will crack when boiled.
  2. 2 Roll the mixture into small, pea-sized balls and leave no filling — this version gets its flavor from the glutinous rice wine, not from the black sesame filling.
  3. 3 Boil water with sliced ginger and sugar, then drop the meatballs in and cook until they float to the surface.
  4. 4 Add the fermented glutinous rice and cook for exactly 2 minutes; cooking it longer will cause the alcohol smell to dissipate.
  5. 5 Pour the beaten eggs in a circular motion, add the goji berries, and then turn off the heat immediately.
Start cooking