making small dumplings with wine

How to Make Tangyuan in Fermented Rice Wine: A Simple Guide

Tangyuan in fermented rice wine, or *Jiu Niao Xiao Yuan Zi*, is a sweet, comforting dessert perfect for cold days. Here’s a step-by-step guide to making this delightful treat.

### Ingredients

- For the tangyuan: 150g glutinous rice flour, 2 tbsp sugar, 80ml warm water.

- For the fermented rice wine base: 200ml fermented rice wine (jiuniang), 100ml water, 20g rock sugar, a few dried osmanthus flowers (optional).

- Garnish: Crushed peanuts, sesame seeds, or chopped osmanthus.

### Steps

1. Make the tangyuan: Mix glutinous rice flour and sugar in a bowl. Gradually add warm water, kneading into a smooth dough. Divide into small balls (about 2cm each).

2. Cook the tangyuan: Bring a pot of water to a boil. Drop in the tangyuan balls and cook until they float (about 3-5 minutes). Remove and set aside.

3. Prepare the base: In a separate pot, combine fermented rice wine, water, and rock sugar. Simmer over low heat until the sugar dissolves.

4. Combine: Gently add the cooked tangyuan to the wine base. Simmer for 1-2 minutes to let them absorb the flavor.

5. Serve: Ladle into bowls, garnish with peanuts, sesame seeds, or osmanthus. Enjoy warm!

This dessert balances the sweetness of tangyuan with the mild, aromatic tang of fermented rice wine, creating a harmonious and satisfying treat. Perfect for sharing or savoring alone!