CAPODANNO CINESE, SNACK

CRYSTAL TANG YUAN: SWEET AND GLUTEN FREE TAPIOCA BALLS

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A soft and chewy Chinese dessert, one of the typical dishes for Chinese New Year

Un dessert morbido e dalla consistenza gommosa, uno dei tipici piatti del Capodanno Cinese

If you have had enough the Tang Yuan made of glutinous rice flour, it is time to try the crystal ones for a change! The transparent skin of the crystal Tang Yuan is super easy to make, which calls for only three ingredients: tapioca starch, sugar and water.

As for the filling, the options are various. Here are a few delicious fillings available on the blog: sweet purple potato, mixed nuts, and marmalade of red beans. In this recipe, I am sharing another easy and flavorful one: filling with custard cream.

Ripieno alla crema e patate viola dolci

Check out the video recipe: how to prepare the filling of custard cream

A GLUTEN FREE DESSERT, SUPER EASY TO PREPARE

To prepare the dough of tapioca, we first need to cook a small portion of the tapioca starch in boiling water. The cooked tapioca becomes super sticky, which can be used as glue to hold the rest starch together into a compact dough.

amido di tapioca senza glutine

Remember to wear the disposable kitchen gloves to avoid a crime scene in the kitchen!

WAYS TO ENJOY THE CRYSTAL TANG YUAN MADE OF TAPIOCA STARCH

You can enjoy the crystal Tang Yuan in many ways. Like the traditional Tang Yuan of glutinous rice flour, the crystal Tang Yuan can be served in the hot soup of ginger and sugar. Otherwise, you can enjoy them in sweetened cold milk or dip them into grounded nut.

CRYSTAL TANG YUAN: SWEET AND GLUTEN FREE TAPIOCA BALLS (水晶汤圆)

Recipe by Sasha WangCourse: SNACKCuisine: ChineseDifficulty: Media
Portion

20

Tangyuan
Preparation

1

hour 
Cooking

15

minutes

A soft and chewy Chinese dessert, one of the typical dishes for Chinese New Year

INGREDIENTS

  • The Dough
  • Tapioca starch: 70g (20g + 50g)

  • Sugar: 1 tbsp

  • Water: 80ml (30ml + 50ml)

  • Sunflower oil (optional): 1 tbsp

  • The custard cream filling
  • Milk powder: 60g

  • Wheat starch: 35g

  • Sugar: 60g

  • Fresh milk: 160g

  • Eggs: 3

  • Butter: 50g

  • Utensils:
  • Disposable kitchen gloves

  • Scrapper

Preparation

  • The filling (note 1)
  • Put the milk powder, wheat starch, sugar and fresh milk in a bowl and mix them together.
  • Break the eggs in another bowl and whisk them using a fork. Then add the eggs into the mixture prepared in the previous step.
  • Sift the new mixture into a nonstick-pan. Add in the butter.
  • Heat up the pan on low heat. Continue to stir the mixture in order to heat it up gradually and evenly.
  • After 2-3 minutes, the mixture should have a more solid and compact texture. Take the pan off from the heat and leave the custard cream aside to let it cool.
  • Divide the custard cream into small portions each around 5g. Roll each into a ball and put them in freezer for 4-5 hours.
    Check the video recipe: how to prepare custard cream for Chinese dessertcome preparare il ripieno alla crema per dolcetti cinesi
  • The tapioca dough
  • Put 20g tapioca starch, the sugar (and the sunflower oil) in a bowl. Add in 30ml water and mix everything together. In the meanwhile, boil the rest 50ml water in a pan.
  • Once the water starts to boil, lower the fire and slowly pour the mixture (prepared in previous step) into the pan. Keep stirring.
  • Continue to stir until the liquid turns condensed. The condensed mixture should be semi-transparent and with a super sticky consistency.
  • Lay the rest 50g tapioca starch on a smooth platform. Put the condensed tapioca starch above.
  • Cover the condensed starch with the raw starch with the help of a pasta scrapper. Then start to knead them into a dough until you get a compact and smooth dough. Remember to wear the disposable glove during the kneading process.Come preparare l'impasto di tapioca per i Tangyuan cristallo
  • Cover the dough with plastic wrap and leave it in the fridge for 40 minutes.
  • Assembling the crystal Tang Yuan
  • Dust lightly the working surface with the tapioca starch. Roll the tapioca dough into a long sausage shape, then cut it into small pieces with each weights 7-8g.Infarina la superficie leggermente con amido di tapioca. Arrotola l'impasto formando una lunga salsiccia, poi dividilo in piccoli pezzi ognuno di 7-8g.
  • Flatten a piece on your palm then enlarge it. Take out the filling from the freezer. Place one portion of the filling at the center of the flattened dough and close it inside. Roll the ball between your palms to smooth the surface.Come chiudere i Tangyuan cristallo con l'impasto di tapioca
  • Dust the surfaces of the balls lightly with tapioca starch to avoid them sticking together. (note 2).2. Puoi prepararli anche in grandi quantità e congelare quelli che non mangi subito. Quelli congelati li puoi mangiare successivamente seguendo i passi ne
  • Cooking
  • Boil some water with 3 slices of ginger and 1 tbsp of brown sugar. Put the Tang Yuan gently into the boiling water.
  • Lower the heat and cook the Tang Yuan for 10 minutes.Come cuocere i Tangyuan cristallo fatto con impasto di tapioca
  • Turn off the heat and cover the lid. Leave the Tang Yuan in the hot water for 5 minutes.
  • Serve the crystal Tang Yuan in a bowl with the cooking water/ sweetened milk/ coconut milk, etc. Or sprinkle some grounded nuts on top and enjoy!Tangyuan cristallo con ripieno di patate viola dolci

VIDEO RECIPE

NOTE

  • 1. Consider preparing the filling the day before to be more time efficient.
  • 2. You can prepare the Tang Yuan in big quantity and store them in freezer. Whenever you would like to have some, just take them out and cook them following the steps in “Cooking”.

I wish you the best of the best in the year of rabbit! Thank you so much for the support. Wish the Tang Yuan, a symbol of reunion and sweetness, can bring joy and happiness to your family!

puoi gustare i tangyuan cristallo in un latte freddo zuccherato o inzuppare in un mix di noccioline tritate.

Check out my eBook for more lucky dishes for the Chinese New Year.

ebook: piatti della fortuna per il capodanno cinese 2023
https://cinaintavola.com/prodotto/ebook-piatto-della-fortuna-capodanno-cinese-2023/

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

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ebook piatto della fortuna per capodanno cinese 2023