Tang Yuan (汤圆) – Taiwanese Snack Series
Posted in Food and Drink, Taiwan on 01. Dec, 2009
With the onset of the cooler Winter months disorderly queues still form at Taiwan’s almost ubiquitous tea stands. Whilst a month earlier ‘pearl milk tea’ may have been the drink of choice, now the warming ‘Tang Yuan’ is a common option. Literally meaning ’soup rounds’ or ’soup balls’ Tang Yuan can either come in a savoury or sweet form.
Made from glutinous rice flour mixed with water the balls can come either unfilled or filled with a variety of flavours. Traditionally eaten during the annual Lantern Festival the chewy texture of the balls can be something of an acquired taste, one that until recently I didn’t appreciate. However, a taste of sesame filled Tang Yuan changed this, the oozing sweetness of the filling combining well with the chewy exterior.
It turns out that the preparation of Tang Yuan is rather straightforward, meaning I can add it to my ’sweet snack rustled up in a few minutes’ list. Here’s how it’s done:
Buy frozen Tang Yuan of your choice. Here's my favoured sesame Tang Yuan, available in most grocers in Taiwan. I've seen it in specialist Chinese food stores in the UK too.
Add the Tang Yuan to simmering water, enough to cover the balls.
Simmer gently with the lid on until the balls float - about 5 minutes. Then add a few teaspoons of sugar and simmer for another minute. Crank up the sugar levels if you are sweet-toothed.
Leave to stand covered in the saucepan for a few minutes before serving.
Sesame filling - makes it all worthwhile!
