What is Tangyuan?

Very popular dessert in China, tangyuan consists of filled or unoccupied balls made of sticky rice flour. These chew dumplings are very popular refreshments and are consumed in large numbers during festivals. They are traditionally served during the Lantern Festival and Dong Zhi, which means the advent of winter. Tangyuan also served during the Chinese New Year can be found with a number of exotic fillings. The pile version of this dessert can also be found in the frozen food parts of supermarkets in some parts of Asia. The ruler at the beginning of 1910 was called Yuan Shikai, so there was a change to avoid insulting. This dessert is still called its original name in some parts of northern China.

This traditional food has a lot of signs for many Chinese. For many, it represents happiness and symbolizes family cohesion. It is assumed that the shape of the rotunds of dumplings and the bowls in which they are served have contributed to its importance. This once festive meal is ODHe was eaten together with family members and is for many Chinese, both for local and abroad, a daily dessert.

Made of rubber dough composed of sticky rice flour, this dessert is also served as a victim to the gods. Although it is usually consumed with sweet syrup, it can also be found in soup and consumed as part of the main course. Filled rice balls can have either sweet or salty fillings. Various types of sweet fillings are chopped peanuts with sugar, rock candy cane and osmanthus flowers. The most common sweet filling is a sesame paste made of black sesame seeds, sugar and lard.

Cases, chestnuts, pecans, pecans, and almonds can be used instead of sesame. The nuts are baked, ground and mixed with sugar and lard to fill. Bean pastes like Red Azuki are also popular. Some exotic fillings include pink petals, jujube paste and mandarinsthe bark that was sweetened. Tangyuan Savory is produced with fillings as pork or other types of minced meat or vegetables or a mixture of two.

It can be easily made at home in less than half an hour. The dough is made by mixing water with sticky rice flour and conventional rice flour. Cook the knee mixture until the dough is less sticky.

colored thongyuans are made by separating the dough to portions and adding a small food color to each part. Chefs are brushed every piece until the color is evenly distributed. Then the dough shapes the desired size into the balls. At this stage, the chef adds the fillings and presents some of the small balls.

Furthermore, the chef drops the dumplings in the vessel boiling water. In about five or more minutes, the balls float to the surface. This means that they are cooked. Boiled dumplings are removed, thrown into cold water and exhausted after a while. They are then ready to serve in a sweet hot syrup made of brown sugar or rock candyand ginger.