Chaozhou Sweet Tangyuan (Glutinous Rice Balls)
A classic Chaoshan dessert with soft, chewy glutinous rice balls in a sweet ginger yam soup, warming and comforting.
Ingredients
7 items- Glutinous rice flour 200 g
- Warm water 150 ml
- Chinese yam (shan yao) 100 g
- Red dates (jujubes) 10
- Goji berries 10 g
- Rock sugar 50 g
- Water 800 ml
Nutrition
Steps （7 steps）
Place glutinous rice flour in a bowl; gradually add warm water while stirring into clumps. Knead into a smooth, non-sticky dough. Cover and rest for 15 minutes.
Peel and slice Chinese yam into 0.3 cm thick rounds. Pit red dates and rinse goji berries. Set aside.
Roll the dough into a long rope, cut into 2 g pieces, and shape into 1 cm balls. Place on a floured tray.
In a pot, bring water, yam slices, and red dates to a boil. Lower heat to medium-low and cook for 10 minutes until yam is tender.
Add the tangyuan; gently stir to prevent sticking. Cook over high heat until all float, then cook 2 more minutes.
Add rock sugar and goji berries; stir until sugar dissolves. Cook for 1 minute then turn off heat.
Ladle into bowls and serve. Optionally garnish with dried osmanthus flowers.
Tips
Do not add all the water at once when kneading; adjust based on flour absorbency. Tangyuan are done when they float; overcooking makes them mushy. Slice yam thinly for even cooking.
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