Wednesday, December 21, 2016

Sweet Osmanthus Jiuniang Tang Yuan 桂花酒酿汤圆

It is winter solstice (冬至) today in lunar calendar, the tradition in my home is to have Tang Yuan, a type of glutinous rice ball cooked and served in sweet soup.

I made some Tang Yuan with my son A in the morning and made this Sweet Osmanthus Jiuniang Tang Yuan for breakfast, a hearty breakfast in below zero degree winter morning!



1 cup Glutinous rice flour
1/2 cup warm water 
1/2 tsp of Ang Chow  or a few drops of red food coloring
1 medium size egg
1/2 tsp of dried Osmanthus flower (桂花)
3 tbsp of Jiuniang (Chinese Fermented Sweet Rice)
Rock sugar/sugar to taste

1 杯 糯米粉
1/2 杯 温水
1/2 小勺 红糟 或 几滴 红色素
1 只 中型 鸡蛋
1/2 小勺 桂花干
3 大勺的 酒酿/醪糟
冰糖/糖 适量

1. Knead the flour with warm water to form a soft dough, cover with clean cloth.

2. Divide the dough in half, add half tsp of Ang Chow to one of the portion and knead into pink/red color dough. divide the dough into small portions and roll into small balls to the size of your liking.

3. Bring a half pot of water to boil, add some brown sugar/sugar/rock sugar. Add the dried Osmanthus in to cook for 2-3 minutes.

4. In another pot, bring a half pot of water to boil, drop the rice balls into the water and cook for 3-5 minutes or until the rice balls started floating on water. 

5. Lightly beat the egg, just a spatula to stir the Osmanthus syrup in circular motions to form swirls, with the help of a fork, drips egg into the syrup to make egg drops.

6. Take the cooked rice balls out and place into the syrup, add 3 tbsp of Jiuniang into the soup, serve warm.

1. 把糯米粉和温水和成一个软粉团后把粉团分成两半。在一半的粉团里加入半勺的红糟揉成粉红色的粉团。

2. 把粉团分成小份揉成小丸子,也可以两色混合做成混色的。

3. 在一口锅里把半锅水煮滚,加入冰糖/糖调味后加入桂花煮一会儿。

4. 用另一口小锅煮滚半锅水把汤圆入锅煮至浮在水面就熟了。

5. 把鸡蛋打散,把桂花糖水用个汤勺快速把滚热的糖水搅圈圈,把鸡蛋慢慢倒入成蛋花后把汤圆捞出加入桂花糖水里,熄火加入酒酿/醪糟趁热吃。


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