Crystal purple sweet potato tangyuan are visually stunning and delicious, combining the natural sweetness of purple sweet potatoes with a chewy glutinous rice flour wrapper. Here’s a simple guide to making them.
Ingredients:
- 200g purple sweet potatoes, steamed and mashed
- 250g glutinous rice flour
- 50g wheat starch (for a crystal-like texture)
- 50g sugar (adjust to taste)
- 150ml warm water
Steps:
1. Prepare the filling: Mash the steamed purple sweet potatoes until smooth. Mix in sugar and set aside.
2. Make the dough: In a bowl, combine glutinous rice flour and wheat starch. Gradually add warm water, stirring until a soft dough forms. Knead for 5 minutes until smooth, then divide into small balls (about 10g each).
3. Shape the tangyuan: Flatten each dough ball, place a teaspoon of sweet potato filling in the center, and seal the edges by pinching and rolling gently into smooth balls.
4. Cook: Bring a pot of water to a boil. Add tangyuan and cook until they float (about 5-7 minutes). Stir gently to prevent sticking.
5. Serve: Remove with a slotted spoon and enjoy plain, or in a warm ginger syrup for extra flavor.
These tangyuan are not only easy to make but also packed with nutrients, perfect for festivals or a cozy dessert!
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