Chewy Glutinous Rice Balls in 3 flavours (汤圆)
HTML-код
- Опубликовано: 7 июл 2024
- Hands down one of my favourite Chinese desserts to wrap up the Spring Festival and Lunar New Year festivities, sweet and chewy glutinous rice balls (tang yuan 汤圆)! Presenting three flavour combos I’d like to introduce to your palate: pistachio osmanthus, taro rose, and white sesame goji glutinous rice balls!
Full written recipe: jasmafusioncuisine.com/desser...
💕 SeLF pRoMO 💕
↳ Second channel: / @jasmaz
↳ Blog: jasmafusioncuisine.com/
↳ Instagram: / jasma_fusion_cuisine
↳ Pinterest: www.pinterest.ca/jasmafusionc...
↳ Business Inquiries: jasmafusioncuisine@gmail.com
-------
INGREDIENTS
Pistachio Osmanthus Filling:
55 g (1/3 cup) ground pistachio
25 g (1 ½ tbsp) osmanthus sugar syrup
1 tsp melted coconut oil
Pinch of salt
Wrappers:
65 g (1/2 cup) glutinous rice flour
55 g (4 1/2 tbsp) warm water (120°F/50°C)
Matcha powder
White Sesame Goji Filling:
45 g (1/3 cup) roasted white sesame seeds
15 g (2 tbsp) roasted walnuts
10 g (1 ½ tbsp) goji berries
Pinch of salt
20 g (1 tbsp) honey
1 tsp melted coconut oil
Wrappers:
65 g (1/2 cup) glutinous rice flour
55 g (4 1/2 tbsp) warm water (120°F/50°C)
Taro Rose Filling:
60 g (1/4 cup) taro, peeled and cubed
25 g (1 1/2 tbsp) rose sugar syrup
1 tsp coconut oil
Pinch of salt
Wrappers:
65 g (1/2 cup) glutinous rice flour
55 g (4 1/2 tbsp) warm water (120°F/50°C)
Beetroot powder
-------
食材
开心果桂花馅：
55 克（1/3 杯）开心果粉
25 克（1.5 汤匙）糖桂花
1茶匙 融化的椰子油
少许 盐
皮：
65 克（1/2 杯）糯米粉
55 克（4 1/2 汤匙）温水 (120°F/50°C)
抹茶粉
白芝麻枸杞馅：
45 克（1/3 杯）烤白芝麻
15 克（2 汤匙）烤核桃
10 克（1.5 汤匙）枸杞
少许 盐
20 克（1 汤匙）蜂蜜
1茶匙 融化的椰子油
皮：
65 克（1/2 杯）糯米粉
55 克（4 1/2 汤匙）温水 (120°F/50°C)
芋头玫瑰馅：
60 克（1/4 杯）芋头，去皮切块
25 克（1 1/2 汤匙）糖玫瑰
1 茶匙 椰子油
少许 盐
皮：
65 克（1/2 杯）糯米粉
55 克（4 1/2 汤匙）温水 (120°F/50°C)
甜菜根粉
-------
0:00 hi!
0:26 making the fillings
4:36 making the wrapper dough
6:09 assembly and cooking the tang yuan!
❓ FAQ
How old are you? currently 18
Where are you from? Canada!
What do you edit with? Final Cut Pro X
Watch this video to learn more about me! → • Kitchen fails, advice,...
♫ Music from Epidemic Sound
use my referral link if you want to sign up! → www.epidemicsound.com/referra...
🎥 Video filmed/视频录制 by Jasma and Mom (go watch Mama Fusion Cuisine!! / mamafusioncuisine卉妈厨艺 )
🎬 Editing and Graphics/后期 by Jasma Zhou 
Хобби
which flavour do you want to try first?
Taro and rose sounds absolutely delicious! I really like both separately and would love to try the combination.
Stunning video, as always! 😍
Taro and Rose was really excellent as a moon cake, but I think I'd try the osmanthus one first, just because I've never heard of it before.
taro and roses, because I thought it would smell like roses, just thinking about it makes me feel good🥰
I'm going to try Pistachios first because I have a bag that is getting a bit old... I also wonder if I could use the filling in Mooncakes. Actually I'm going to make 30-40g tang yuans, press them like mooncakes then steam them. I'll tag you on Instagram if I do!
osmanthus, then rose, and last but not least pistachio!
好開心寶貝公主做湯圓
3 unique flavours. Love to try them one day. 👍
Beautifully shot as always!
the taro rose looks so cute and so delicious, def gonna try!
ooh so pretty and i just so happen to have pistachios and osmanthus flowers too!
好正，見到都想食
These tangyuan fillings are so fancy! I want to make them at home now too 😊
Mmmmm the taro and rose....first it was great to make your own tong yuen since I've been buying frozen forever and the dough always falls apart. But now I'm not limited to the standard flavors of red bean, black sesame, and peanut.
You are so talented
thank you❤️
I’m going to attempt the rose and taro tonight! If it works out well, I’ll make it an Instagram story and tag you! I’ve had these but never knew how to make.
Best 👏🏼 RUclips 👏🏼 channel 👏🏼 ever 👏🏼!!! Thanks, Jasma!
Can I use dragon fruit powder for pink colour?
很有創意，內容物豐富、多元。應該向妳多學習，讚👍
I always love your flavor choices. I haven’t heard of these before, I may have to try them. I love glutinous rice desserts.
thank you!!
how do you cook the frozen ones? do u boil them whilst frozen or wait till they defrost? also i love ur recipes they always work out soo well for me
I remember having these once but I forgot what they were called!
ahh glad you found it☺
Olá Jasma , adoro suas receitas , são maravilhosas e deliciosas , muito obrigada ! Estou mandando Feliz Ano Novo Chinês ! Caso tenha algum parente da China .
Olá , Pessoas maravilhosas da China , amoooooooo demaissss todos vocês , país lindo , perfeito ! Zù zhōngguó xīnnián kuàilè, xìng fú man man ! 🐇🍎🐇🍎🐇🍎🐇🍎🐇🍎🐇🐇🍎🐇🍎🐇🌼🌳🌺🌳🌺🌼🌸🌴🌻🌷🍁🌳🌺🌼🌸🍁🌳🌷🍁🌺🌼🌸🌴🌷🍁🌳🌺🌼🌸🌴🌷🍁🌳🌺🌼🌸🌴🌻🌸🌴🌷🌼🌳🌺🍁🌷🌴🌸🌻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🎂🎈🎉🎂🎂🎈🎉🎂🎈🎉🎂🎈🎉🎈🎉🎂🎈🎉🎂🎈🎉❤️♥️❤️♥️❤️♥️❤️♥️❤️♥️❤️♥️❤️♥️❤️♥️❤️♥️❤️♥️❤️❤️♥️❤️♥️❤️🐇🍎🐇🍎🐇🍎🐇🍎🐇🍎🐇🍎🐇🍎🐇🍎🐇🍎😍🤩😊🤗🎄❄️⛄🎀🎄❄️⛄🎀🎄❄️⛄🎀🎄❄️⛄🎀🎄❄️⛄🎄❄️⛄🎀🎄❄️⛄🎀😍😊🤩🤗😍😊🤩🤗
👍👍👍👍👍👍🌹🌹
❤️❤️❤️🇵🇭
beautiful. what soup is it?
I believe the “soup” is simply water used to boil the rice balls. Please note these are not the traditional fillings for glutinous rice balls.
Is the soup just the water you boiled them in?
for this one yes but it's common to pair the glutinous rice balls with flavoured and sweetened soups!
@@JasmaFusionCuisine Thank you for the response! I highly appreciate it since I love learning more and more about different cultural cuisine. ♡♡♡
hi 😀
我第一百個like 👍
This soup looks like water :d