Peach Tangyuan 仙桃汤圆 Glutinous rice balls (steamed method)

I just like to make something difference from the usual Tang yuan (glutinous rice balls) , this Tang Yuan shape it to look like a peach, filling is red bean paste, and using steaming method instead of cooking in the sweet soup. Anyway, it still tasted like normal Tang Yuan or I would say it close to muachi..Chinese people like Peach or 仙桃 as it means Longevity长寿 and Prosperity幸福.

 

 

 

 

My son said I shaped them look more like a Hong Pi Ku (red butt) than look like a peach, LOL !!

 

Peach Tangyuan 仙桃汤圆 Glutinous rice balls (steamed method)

*makes about 10pcs 

150g glutinous rice flour

1tsp caster sugar

100g hot boiling water

 

100g red bean paste

Red food colouring

Matcha powder

 

Toothpicks

Butter knife 

 

Method

1. Add glutinous rice flour and sugar in a mixing bowl.

2. Slowly pour in hot boiling water, use a wood spatula to mix well, then knead till a smooth dough.

3. Take two small dough, one add in red colour and another add in matcha powder.

4. Weight red bean paste 10g each, roll into ball. Take plain dough, weight 15g, roll into ball. Pinch a small pink dough, roll into ball.

5. Brush water on the plain dough, then place the small pink dough at the centre, flatten to become a disc, wrap in red bean ball, shape into ball.

6. Use the butter knife, imprint a line to look like peach shape. Roll two small pieces of green dough then flatten it to look like leaf. Brush water on the dough, stick green leaf on the centre of plain dough, use a toothpick to make the few lines to look like leaf pattern.

7. Place them on a steaming plate that wrapped with cling film. Steam for 10mins.

8. Remove from steamer, immediately brush with some oil to prevent it stick to each other. 

Recipe inspired from here, by Sonia aka Nasi Lemak Lover

I would like to take this opportunity to wish all a Happy Dongzhi Festival 冬至快乐 !!