Sunday, December 22, 2013

Osmanthus Lollipop Tang Yuan (桂花棒棒糖汤圆)冬至快乐!

为了保留搓汤圆的传统习俗和乐趣,所以最后一分钟我决定搓汤圆了!
采用Ann家的食谱,做了这个三色棒棒糖的汤圆,还蛮有趣的!
汤圆很好吃,正如Ann说的QQ很弹牙,吃起来很像日式麻薯皮。赞哦!

To preserve this traditional cultural, I decided to make Tang Yuan at last minutes.
I followed Anncoo Journal original recipe with minor adjustment to make this "Lollipop" style Tang Yuan. I do agree with Ann's comment this tang yuan is bouncy and chewy tasted like the Japanese mochi, Simply delicious!

有像棒棒糖吗?
Do they look like Lollipop? :)

Osmanthus Lollipop Tang Yuan (桂花棒棒糖汤圆)

(Recipe source : adapted from Ann @Anncoo Journal with minor changes)
Ingredients:
     250g Glutinous rice flour
     1/2 cup Water for dough
     few drops of rose pink colouring

     1/2 tsp matcha powder    
    150g Black sesame tau sar , form into small round balls

     Osmanthus Sweet Soup
     2 slices Ginger  (thin slices)
     1 litre Water
     80g Rock sugar
     1 heapful tbsp Dried osmanthus flower


Method:
  1. To cook the osmanthus sweet soup, add ginger, sugar and dried osmanthus flowers to boil and reduce heat to simmer for 5-8 minutes. Cover with lid and set aside. Boil osmanthus sweet soup again before serving.
  2. Add flour into a large bowl. Gradually add water and knead the dough until soft, smooth, kneadable and the dough does not stick to the hands.
  3. Divide dough into three portions. Add 1 drops rose pink colouring into one portion and 1/2 tsp matcha powder into another portion and knead until colour is well distributed.
  4. Pinched off pieces of both dough (pink and white) together and form well. Flatten the dough a little with your thumb and wrap the black sesame tau sar into it,  then roll between palms of both hands to form round balls.
  5. Bring a pot of water to boil. Add the tang yuan into the boiling water and cook until they float to the surface. Transfer them immediately to a bowl of room temperature water until cooled or ready to serve.
  6. To serve, add tang yuan to a serving bowl and ladle the sweet soup over or place tang yuan on a serving plate and drizzle some osmanthus sugar syrup over it.


冬至快乐!
Happy Winter Solstice Festival!

20 comments:

  1. wow...they are so pretty! I am too lazy to make tangyuan this year..wish I could taste some of yours :-))
    Happy Holidays!

    ReplyDelete
  2. Awwwww"... Isn't this so sweet looking? Happy dongzhi... I'm bracing for the harsh winter now...

    ReplyDelete
    Replies
    1. Hope my Tang Yuan will give your body warm :) Happy Dongzhi to you and your family :)

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  3. Esther,冬至快乐。。 :)

    ReplyDelete
  4. hahaa...很像棒棒糖,真的是很可爱!
    冬至快乐!

    ReplyDelete
    Replies
    1. Ann,谢谢你的分享,冬至快乐 :)

      Delete
  5. 好棒的汤圆,这个我keep到明年才来换新口味,嘻嘻!
    冬至快乐!

    ReplyDelete
    Replies
    1. Eileen, 加了桂花的汤圆很香哦~明年煮时记得留一碗给我呀!呵呵!
      冬至快乐! :)

      Delete
  6. Colourful tang yuan makes it looks so inviting to ask for second.

    ReplyDelete
    Replies
    1. Mel, a bowl tang yuan is ready for you :)

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  7. Esther, 这个汤圆很像一粒彩色球, 很美。。。
    祝你冬至快乐!

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    Replies
    1. 谢谢May喜欢这个可以吃的彩色球。也祝你冬至快乐! ;)

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  8. 好漂亮的汤圆
    冬至快乐~

    ReplyDelete
    Replies
    1. Angie谢谢。迟来的祝福, 冬至快乐!

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  9. Hi Esther,

    Your Tang Yuen do looks like lollipop when you eat them without the "soup"... Very pretty and cute too!

    Have a happy Dong Zhi, Merry Christmas and Happy 2014!!!

    Zoe

    ReplyDelete
    Replies
    1. Zoe, , thank you. Wishing you Merry Christmas and happy new year too!

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