served at during winter solstice festival or Chinese new year.
When you are taking a bite out of this ball will give you a surprisingly mouthful of fragrant.
It's a beautiful orange colour made with Sweet potato, rice flour, wheat starch and coconut sugar.
# If you sprinkled over shredded coconut on top once is cooked,
It's called Sweet Potato Glutinous Rice Balls 番薯流心糯米糍,
Also known as Onde-Onde and Sweet Potato Mochi.
(my favorite snack of all time)
Makes 16 Glutinous Rice Balls
1 cup glutinous rice flour
¼ cup wheat starch
2 sweet potatoes, about 250g
(cooked and peeled)
1 tablespoon corn oil
60ml warm water
1 pieces coconut sugar 75g
shredded coconut, for coating
For Coconut Syrup:
1 piece coconut sugar 75g
1 1/2 cups water
2 strips pandan leaves, fresh or frozen
1. Breaking up coconut sugar with a pestle & mortar.
2. Wash the sweet potatoes in running water.
Put the potatoes into a saucepan,
Cover with cold water and bring to a boil over high heat.
Once boiling, reduce the heat to medium-low and
simmer until the potatoes is tenderness.
Once cooked, Peel the potatoes and mash them without mercy.
3. In a large bowl, add 1 cup glutinous rice flour and ¼ cup wheat starch,
fold in mashes potato while is still warm.
4. Use your spatula to mix well until just combined.
Slowly pour 60ml warm water and keep stirring until smooth,
Add 1 tbsp corn oil, knead into a dough.
Allow to sit and store in refrigerator for overnight.
5. In a saucepan, Add the 2 strips pandan leaves and
bring 1 1/2 cups water to a boil.
After a few minutes, add 1 piece coconut sugar,
turn the heat down and simmer until the sugar is completely dissolved.
Taste and add more sugar if desired and Set aside.
6. Roll and cut the dough into 16 equal portions, filled and wrapped with
some chopped coconut sugar. Shaped into a small balls,
Repeat this step with the remaining dough.
7. Bring a pot of water to boil.
Gently drop the rice balls into the boiling water and
cook until they float to the surface.
8. Drain out the balls, transfer them immediately
to a bowl and served in a coconut syrup.
Enjoy and Happy cooking!
1. Let the dough sit in the fridge overnight,
It seems like gives this glutinous rice balls flavour and a delightfully chewy texture.
2. You might need to add a little water though if your dough is very dry.
There are so many different types and coloured varieties of sweet potato to choose.
3. Put the uncooked Tangyuan in freezer bags zip slide or
container and can be frozen within 1 to 3 months for best flavor and quality.
4. Do not soaks the cooked Tangyuan in hot coconut syrup longer than
10 minutes. It will make the Tangyuan less tasty!