This Tang Yuan recipe is a delicious take on a classic Chinese dessert, and Michelin-starred chef Glynn Purnell recreated it to celebrate summertime. This traditional, rice-based dessert was created to share with family, and it’s thought to represent unity and togetherness. Plus, it tastes delicious!
Ingredients (serves 2)
For the Tang Yuan:
140g glutinous rice flour
1tsp muscavado sugar
1tsp grated ginger
A pinch of chilli powder
1tsp food colouring (optional)
1tbsp peanut butter
100ml water
For the sweet stock
700ml water
115g brown sugar
2 star anise
1 stick of cinnamon
1 bay leaf
1tbsp chopped coriander
Method
Mix together all of the ingredients to make a paste and then shape into 2cm balls.
Bring 100ml water to the boil and blanch the balls for two 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.
Recipe courtesy of Wing Yip, which has four superstores located in Birmingham, Cricklewood, Croydon and Manchester selling more than 4,500 genuine, authentic products from the Far East.
For more authentic recipes from Wing Yip, visit wingyipstore.co.uk
