This bowl of dessert is a bowl of healthy ingredients. Barley, jujubes and adzuki beans are good sources of fiber and packed with nutrients.
So what is tangyuan?
The literal translation of the Chinese word tāngyuán is "soup ball". It is made of glutinous rice flour and water that is formed into a dough. After the dough is kneaded, it is divided into smaller pieces and shaped into small balls. Tangyuan can either be unfilled or filled with sweet or savory fillings.
The word tāngyuán sounds like tuányuán which translates to union. In Chinese culture, tāngyuán symbolizes togetherness or unity. This dish is traditionally served on Lantern Festival, weddings, family reunions and winter solstice.
Although this dish is more commonly served as a dessert, my family loves eating it for breakfast especially on cold winter mornings.
Ingredients :
For the tangyuan
1 cup glutinous rice flour
5 tablespoons hot water
3 tablespoons room temperature water
For the soup
½ cup adzuki beans (soaked in water overnight)
½ cup pearled barley
8 jujube (red or Chinese dates)
4 tablespoons brown sugar
4 cups water
Make the tangyuan : Gradually add hot water to the glutinous rice flour while stirring. Add room temperature water. Knead until smooth. If dough is too dry, add a little bit of water. If it's too wet and sticky, add a little bit of glutinous rice flour. Dough should hold its shape. Divide and shape into balls (about ½ inch in diameter). Cover with plastic wrap and set aside. Dust the plate with some flour so the rice balls won't stick. This can be done days ahead and can be frozen.
Make the soup : Put water, soaked and drained adzuki beans, jujubes and barley. Simmer for 1 hour or until beans are tender. Turn the heat on medium high. Add rice balls and sugar. Add more or less sugar depending on how sweet you want it to be. Once the rice balls float, they are cooked. Serve warm.
Happy cooking!
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