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 dessert
• 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.
• 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.
• 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.
• Dust the surfaces of the balls lightly with tapioca starch to avoid them sticking together. ^{(note 2)}.
• 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.
• 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!