Pumpkin Tang Yuan 金瓜汤圆
The Dōngzhì Festival, or Winter Solstice Festival, is one of the most important Chinese festivals and this year it falls on the 21st of December, that is today. Traditionally, tang yuan sweet soup (glutinous rice balls with sweet filling) is part of the celebration of this special day. Families get together and have homemade Tang Yuan (or store bought) sweet soup to celebrate family reunion, and turning a year older. This year for the Dōngzhì festival, I made pumpkin tang yuan yesterday with some leftover red bean paste and shaped them like little cute pumpkins for my family to enjoy as dessert after our reunion dinner.
- 90 – 100g pumpkin (without skin)
- ½ tbsp caster sugar
- 125g glutinous rice flour
- 100ml water (add according to the texture)
- 150g red bean paste, divide into small balls, about 8g each or smaller
- 1 litre water
- 4 pandan leaves, knotted
- 80g rock sugar
- Boil water, pandan leaves and rock sugar together and simmer for 10 minutes at low heat, set aside for later use.
- Steam pumpkin to soft for about 15 minutes. Mash cooked pumpkin together with the pumpkin water with a fork while it is still hot and combine with glutinous rice flour and sugar. Slowly add water and knead to a soft dough until not sticky to hand.
- Pinch a small knob of the pumpkin dough and knead with little matcha powder. Then divide pumpkin dough to small balls, about 15g each or smaller.
- Flatten the dough a little and wrap the red bean paste into it, then roll into round ball. Using a skewer to press a few lines on top. Then pinch off a little matcha dough and shape it into a small stem. Dip it with little water and stick on to the top of the shaped pumpkin.
- Bring a pot of water to boil and gently drop the pumpkin balls into it. Cook until they float to the surface. Transfer them immediately to a bowl of cold water.
- To serve, add a few pumpkin tang yuan into a serving bowl and pour some hot sweet soup over.
金瓜汤圆
材料：
- 90-100克 金瓜 （去了皮）
- 1/2汤匙 细糖
- 125克 糯米粉
- 100毫升 水
- 150克 红豆沙，分成20粒 小圆球
- 1公升 水
- 4片 香兰叶，打结
- 80克 冰糖
做法：
- 将水，香兰叶及糖一起煮滚，然后用小火焖煮10分钟，熄火备用。
- 将金瓜蒸软约15分钟。趁热用叉将南瓜,液体及细糖压成泥状后，加入糯米粉拌匀。慢慢加入适量的水揉至面团不沾手即可。
- 从揉好的金瓜面团捏出一小块约10克，参入少许抹茶粉，揉匀。剩下的金瓜面团分成小圆球粒约15克，按扁并包入红豆沙。
- 用竹签压出南瓜形状，接着捏出少许的抹茶面团，揉成南瓜梗，沾点水，黏在金瓜汤圆上即可。
- 烧开水，轻轻的放入金瓜汤圆下煮至浮起，捞起汤圆转入另一碗备好的（煮过）冷水中以免汤圆粘在一起。
- 捞出金瓜汤圆与加热糖水一起享用。
Happy Winter Solstice Festival
&
Merry Christmas and Happy New Year to everyone ！
祝大家冬至节快乐！ 圣诞快乐！
The post Pumpkin Tang Yuan 金瓜汤圆 appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/2016/12/pumpkin-tang-yuan.html
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