Orange-Scented Tang Yuan with Ginger Syrup

@onegoodmeal.a.day

  • Prep Time: 1 hour
  • Cook Time: 15 minutes

Number of servings

Ginger Syrup Ingredients

  • 350ml / 1 ½ cup water
  • 20g / 1 ½” knob ginger, cut into large slices
  • 2 pandan leaves, knotted
  • 20g rock sugar (or light brown sugar)
  • Small pinch of salt
  • 1 strip of orange peel, from a Sunkist® late-Navel orange

Sesame-Walnut Filling Ingredients

  • 40g / ⅓ cup white sesame seeds, toasted 20g walnuts, toasted
  • 8g / 2 tsp sugar
  • 28g / 2 Tbsp butter, melted

Glutinous Rice Balls (Tang Yuan) White Dough Ingredients

  • 50g glutinous rice flour 40ml hot water (about 70°C)

Orange Dough Ingredients

  • Zest of 1 Sunkist® late-Navel orange 4g / 1 tsp sugar
  • 50g glutinous rice flour
  • 25ml hot water (about 70°C)
  • 15ml / 1 Tbsp Sunkist® late-Navel orange juice

To Assemble Ingredients

  • Half a Sunkist® late-Navel orange, cut into segments

Ginger Syrup

Directions

  1. Combine all the syrup ingredients in a pot. Bring to a gentle simmer and cook for 10 minutes.
  2. Turn off the heat, cover and set aside to keep warm.

Sesame-Walnut Filling

Directions

  1. In a food processor (or mortar and pestle), blend sesame and walnuts until they resemble wet sand. Stir in sugar and butter to form a paste.
  2. Spread mixture onto a parchment-lined tray and freeze until semi-solid, about 30 minutes.
  3. Divide the mixture into 18 equal portions (about 5–6g each). Roll into balls and freeze again.

Glutinous Rice Balls (Tang Yuan) White Dough

Directions

  1. Place glutinous rice flour in a bowl. Add the hot water and mix to form a rough shaggy dough.
  2. Using your hands, knead the dough until it becomes smooth, soft and pliable, not sticky nor crumbly — a bit like Play-Doh. Cover and set aside while you make the orange dough.

Orange Dough

Directions

  1. Combine orange zest and sugar in a bowl. Using your fingers, gently rub the sugar into the zest. This helps release citrus oils from the zest and brings out the most intense orange fragrance
  2. Place glutinous rice flour in a bowl. Add the hot water and mix to form a rough shaggy dough — it will be very dry at this point.
  3. Stir in the orange juice and sugar-zest. Using your hands, knead the dough until it becomes smooth, soft and pliable.


To Shape and Cook the Tang Yuan

Directions

  1. Roll each dough into a log and divide into 9 pieces respectively.
  2. Roll each piece into a ball. Make a deep indent with your thumb and add the frozen sesame-walnut filling. Pinch to seal and roll the ball in your palms until smooth and round. Transfer to a tray dusted with a little glutinous rice flour to prevent sticking.
  3. Bring a large pot of water to boil. Add the tang yuan and cook, stirring occasionally, about 4-5 minutes. They are done when they start to float.
  4. Strain and transfer to a bowl of cold water. The cold water bath shocks the tang yuan, halts cooking, removes excess starch, and helps them retain a bouncy chew.

To Assemble

Directions

  1. Drain and divide the tang yuan into serving bowls.
  2. Add a couple of orange segments and ladle over the warm ginger syrup.

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