By Margarita Lee
Ingredients for Filling
5 salted egg yolk
80g fine sugar
60g milk powder
- Steam the salted egg yolk for 5 -8 minutes and mash it through a sieve
- Combine sugar, milk power and cornflour
- Stir in melted butter and milk
- Keep in the refrigerator for minimum 2 hours
- After 2 hours, take out from the refrigerator, shape into ball (8g each)
- Freeze for at least six hours or overnight
Ingredients for Pumpkin Dough
100g glutinous rice flour
30g tang starch/ wheat starch
45ml hot boiling water
100g steam pumpkin (without skin)
10 ml Lard or corn oil
Prepared the Pumpkin Dough
- Steam the pumpkin for 10 minutes and then mash it while it’s still hot.
- Add the hot pumpkin mash into the glutinous rice flour .
- Bring to boil 45 ml of water and stir in the wheat starch. Stir vigorously with a spatula to make a soft ball.
- Stir to combine with a spatula. When it’s not too hot to handle, use your hand to knead into a smooth dough, cover with clean moist towel to prevent from drying
Ingredients for White Dough
130g glutinous flour
100 ml warm water ( 50c)
30g tang flour / wheat starch
45ml hot boiling water
10 ml lard / corn oil
- Mix the glutinous flour with warm water gradually to form a dough, leave aside
- Bring to a boil 45 ml of water and stir in the wheat starch, stir vigorously with a spatula to make a soft ball.
- Combine the cooked wheat starch with the prepared glutinous flour dough, knead well and add 10 ml of corn oil to form a smooth dough. Cover with clean moist towel to prevent from drying
Filling and moulding the Tang Yuan
- Divide into 21 equal pieces and keep them covered to prevent drying out. Work with one dough piece at a time ( 12g -14g each ball )
- Get one dough piece and roll into a ball. Use your thumb to make an indentation, deep and wide enough for the filling. Add the filling, then combine the rim of the dough to seal into a smooth, seamless round ball.
- Continue with the rest until you run out of dough and filling. Cover with a moist cloth or plastic wrap.
Boil the Tang Yuan
- Bring a large pot of water to a boil. Add the tang yuan, cook with medium heat until the tang yuan floats on top, add 1/4 cup of cold water, then cook for another minute.
- Use a slotted spoon to remove water and immerse in a bowl of cool water to prevent the yuan tang from sticking.
Coconut Broth Ingredients
3-4 Pandan leaves (tied into knots)
250ml Coconut milk
50g Granulated sugar
1/2 tsp Salt
Prepared the Coconut Syrup
- Boil the water with sugar, salt, and pandan leaves. Once boiling, quickly reduce the heat to the lowest setting and pour in the coconut milk simmer for five more minutes. Do not let this come to a hard boil as the coconut milk will curdle. Turn off heat, discard the pandan leaves and set aside.
- Use a slotted spoon to dish out the cooked tang yuan and transfer them into the coconut syrup pot.
- Garnish with some sesame seeds and serve.
You can decorate your yuan tang with your favourite design. Always add water gradually, if the dough is too wet, add more glutinous flour, if the dough is too dry, add more water to knead until smooth.