You can bulk make Tangyuan ahead of time and freeze them up to three months. Tangyuan is gluten-free and an easy dessert that is perfect for summer or winter.
Tangyuan is a popular dessert that you can find at Taiwanese Night markets.
In the summer, tangyuan is served on top of shaved ice or with cold tofu dessert. In the winter, tangyuan is served with red bean soup or ginger syrup. If you never tried Tangyuan, it has a chewy mochi-like consistency, but it becomes super soft when served hot.
All you need to make Tangyuan is glutinous rice flour, sugar, and water.
My grandma’s secret tip to give you that EXTRA chewiness is to boil a piece of dough, add it back to the rest of the dough, and knead until it becomes super soft. This extra step will give you might market quality tangyuan that will make a world of difference.
Make Tangyuan in bulk so you can have it ready in less than 5 minutes.
Place the Tangyuan on top of a parchment-lined tray and freeze for 1 hour. Once the rice ball is no longer soft, you can place it into a plastic bag and freeze it for up to 3 months. When you are ready to eat, boil for 4-5 minutes or until it floats.
Do you want more Taiwanese Street Food recipes? Here are some of my favorite!!
Taiwanese Honey Castella Sponge Cake (Fail-proof)Taro and Sweet Potato Balls (4 Ingredients Only!)Popcorn Chicken (EXTRA CRISPY & JUCIY!)Deep Fried Milk (3 Ingredients ONLY!)
Ingredients
250g of Glutinous Rice Flour 100g of Sugar 140 ml of Water
