The Chinese dessert, Tang Yuan.
Michelin Starred Chef Glynn Purnell Recreates a Traditional Chinese Dessert in Celebration of Summer. Relish in the Summer months with an Oriental-inspired dish from Michelin starred Chef Glynn Purnell, a delicious way to enjoy the Summer bank holiday.
A traditional Chinese dessert created to share with family, Tang Yuan is thought to represent unity and togetherness.
The traditional sweet dish is a perfect addition to the bank holiday celebrations with family and friends this Summer.
With four Oriental superstores located in Birmingham, Manchester, Croydon and Cricklewood, as well as an online store, Wing Yip brings authentic Oriental cuisine to UK kitchens.
From fresh Oriental produce to delicious sauces and interesting spices, each store provides ingredients for inspiring Oriental recipes to cook at home.
The Chinese dessert, Tang Yuan:
ä Serves 2
For the Tang Yuan:
- 140g glutinous rice flour
- 1 tsp muscavado sugar
- 1 tsp grated ginger
- A pinch of chilli powder
- 1 tsp food colouring (optional)
- 1 tbsp peanut butter
- 100ml water
For the sweet stock:
- 700ml water
- 115g brown sugar
- 2 star anise
- 1 stick of cinnamon
- 1 bay leaf
- 1 tbsp chopped coriander
How To Make:
- Mix together all of the ingredients to make a paste and then shape into 2 cm balls
- Bring 100ml water to the boil and blanch the balls for 2 minutes
- To make the sweet stock, heat 700ml water in a pan and add the sugar, star anise, cinnamon and bay leaf and boil.
- Place the rice balls in a bowl, sprinkle with coriander and then pour the sweet stock over the balls to serve.
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