Sticky Mifan

An easy recipe to make delicious tangyuan on New Year’s Day!! By using pre-made pastes for our filling, this cuts down the time it takes to make and roll them.

Ingredients

• 1 cup sweet rice flour + more for dusting (aka glutinous rice flour)
• 1/2 cup warm water
• Black sesame and red bean pastes (can buy these in your local Asian grocery store)

In a big bowl, portion our your sweet rice flour, next add the 1/2 cup of warm water to the flour and mix well. Once combined, a nice soft dough should form. Making sure that your dough is neither too dry nor too wet, but sticks to it’s self well. Next, take your pastes and a spoon, take out a small spoonful of paste. Now grab dough just enough to cover the paste, placing the filling inside the dough, wrap and roll in between your hands to form a ball shape.

The round shape symbolizes wealth, family and togetherness. Like that of a family sitting together around the table sharing food and stories. After you have formed all of your round tangyuan, boil a pot of water adding in the tangyuan. The tangyuan will be done when the outer dough is silky and smooth, you can also tell they are done when they start to float to the top. In a bowl, you can add some brown sugar to make a sweet broth that the tangyuan will bathe in. Scoop out the tangyuan, adding a little bit of the water into the bowl as well and you’re done! Now you have a sweet bowl of warm and chewy tangyuan with a flavorful center. If you have any leftover tangyuan, you can put them in an air tight container and freeze them until you want to eat more next time.

Another way you can cook tangyuan is by frying them in a pan. This method is great if you love a crispy outside with a chewy inside. Grab a pan and oil it up! Next get your extra tangyuan out and place them into the pan on medium heat (note you do not have to boil them as you will cook them by frying them instead). Fry each side until golden brown, you can also add a little bit of water and them let them steam until done. That’s all! I hope you tryout this recipe and let me know how you enjoy eating your tangyuan!