Pumpkin Tang Yuan

One of my favourite ways to enjoy tang yuan is actually not in soup but covered in peanuts & sugar. Here is a simple recipe to make these cute pumpkin tang yuan!

Ingredients:

Pumpkin Dough:

• 80g Glutinous Rice Flour

• 4 Tbsp Carrot Juice

• 52ml Water

Stem Dough:

• 1/8 Tsp Matcha Powder

• 5g Glutinous Rice Flour

• 4ml Water

Peanut/Sugar Mixture:

• 50g Peanuts

• 20g Sugar

Steps:

1. Take your food processor or blender to crush your peanuts into granular sand.

2. Take your crushed peanuts and mix them with sugar. Evenly spread the mix onto your plate.

3. To make your pumpkin dough, mix glutinous rice flour with carrot juice and water. The consistency should not be too dry, where it will crumble, but not too wet, where it will stick to your fingers.

4. Divide the glutinous rice balls into 10g and roll them into a ball.

5. Take a knife or a piece of thread to create the patterns on the pumpkin. Do a line going from top to bottom. Left to right, as well as 2 diagonal lines. You can look at the picture below for reference.

1. To make the Pumpkin stem. Mix glutinous rice flour with matcha powder and water. The consistency should not be too dry, where it will crumble, but not too wet, where it will stick to your fingers. Create little stems.

2. Take your stem and stick them onto your pumpkin.

3. Turn your stove to high heat.

4. Once the water starts boiling, turn your stove to low heat. Slowly add in your tang yuans. Once they float, they are fully cooked.

5. One by one, drip off any excess water of your tang yuan and then place it on top of your peanut/sugar mix. You can place them however you’d like.

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