Pochacco Tang Yuan (Glutinous Rice Balls)

Pochacco Tang Yuan

Tang yuan is a classic dessert for many, and why not take this classic and add an adorable twist. Let’s make Pochacco tang yuan!

Ingredients:

• 1 Cup of Glutinous Rice Flour

• 1/4 Cup + 1 Tbsp of Water

• 2 Tbsp of Glutinous Rice Flour

• 2 Tsp of Black Sesame Powder

• Black Sesame Seeds

• 1 Cup of Water

• 1/2 Cup of Brown Sugar + 1/4 Cup of Brown Sugar or 1/2 + 1/4 stick of Rock Sugar

• 2 Slices of Ginger

Steps:

1. Mix 1 cup of glutinous rice flour with 1/4 cup + 1 tbsp of water. The consistency should not be too dry, where it will crumble, but not too wet, where it will stick to your fingers.

2. Divide the glutinous rice balls into 10g.

3. I didn’t add any filling, but if you like filling, go ahead and add them in.

1. Mix 2 tbsp of glutinous rice flour with 2 tsp black sesame powder. Gradually add in water to get the consistency where it’s not too dry, where the dough will crumble, but not too soft, where the dough is too sticky.

2. Take small pieces of the black sesame powder dough and roll them horizontally or vertically into small pieces.

1. Dab a little bit of water to the base (part of the ear that attaches to the head) of Pochacco's ear and flatten the base when attaching to the head.

2. For Pochacco’s eyes and nose, we are using black sesame seeds. I highly recommend using a toothpick and gently pushing the sesame seeds into the tang yuan (this will help prevent them from falling off when boiling).

3. Turn your stove to high heat.

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

5. For the tang yuan soup, boil a cup of water, and add 1/2 cup + 1/4 cup of brown sugar and two slices of ginger.

6. Once ready, pour over your tang yuans, and enjoy your cute Pochacco tang yuans!