Pink and Blue Tang Yuan (Chinese Sweet Dumplings) Recipe
As we step in to the Year of The Ox...
We want to thank you for following us on our website, social media and especially to those of you who have joined our cooking classes, it was such a pleasure to meet you in person!
Now that we have a larger cooking class space on the 16/F, please do visit us to say "hi" and possibly come and cook with us too :)
This year is a special year where (not only we are all stuck at home but..!!) CNY and Valentine's Day are all in one, so we wanted to share a recipe that will work for both events!
Tang Yuan (汤圆) is a Chinese sweet dumpling that you can find in supermarket's freezers or on a dessert menu of a Chinese dessert restaurant. It is a traditional dessert which the dough is made of glutinous rice flour and water, and the filling usually is a combination of ground nuts/seeds, sugar and lard.
I always loved the chewy wrapper with the sweet and runny filling - especially when its in a strong gingery sweet soup!
As it is with most foods, when we make this ourselves we can upgrade this to a healthier, higher vibration and CLOURFUL version of the store-bought ones!
The recipe is originally gluten-free so that is pretty healthy already and what we have changed is the sweetener using a low glycemic Coconut Flower Sugar ( and if you want to go lower in sugar, you can tone this down too!) and swapped the lard with coconut oil which is odorless (this is our go-to coconut oil!).
A truly raw coconut oil will not have a scent. This coconut oil is a cold processed extra virgin coconut oil which we use as a butter replacement in many of our recipes because it is so neutral that it will not clash with any other flavors. Its just amazing.
We have chosen sprouted walnuts for the filling because we are all about sprouting here at FoodCraft. For better digestion and less bitterness on the tongue! If you are still eating just raw nuts, please do try sprouting this year as it will make a huge difference for your body!
Remember, all nuts, seeds, legumes and grains have phytic acid which prevents the absorption of minerals such as iron, calcium, manganese, and zinc by binding to them before your body can absorb them.
And of course the coloring is fun but definitely not worth it if you need to use chemicals! Not to worry, we have you covered with all natural and beautiful colorings from Unicorn Superfoods :) 
We are sharing 2 types of fillings and 2 colors of wrappings but we want you to get creative and mix and match and maybe even make a marble Tang Yuan that is pretty, yummy and healthy!
The part that makes this Tang Yuan special for Valentines Day is the sweet soup which we made with coconut milk, hint of chocolate and Rose flavor! Close your eyes, take a deep breath in and inhale that romance! 😝
Last but not least, we are sharing a secret ingredient for the wrapper to make it soft, silky and tastier! Guess what...?
Yes, you've got it right. It's tofu. To be more specific, its silken tofu. Check out the recipe how this goes into the dough and please do try this recipe out to taste the soft and smooth texture of Tang Yuan made with tofu!! Its revolutionary! hehe ;)
Dear all the FoodCrafties out there, we are wishing you a Healthy year of the Ox!
💖🧧🏮Kong Hei Fat Choy🏮🧧💖
Pink and Blue Tang Yuan (Chinese Sweet Dumplings) Recipe
(PINK dumplings, makes 20 balls)
Ingredients - Filling
70g, Sprouted Walnuts
50g, Coconut Flower Sugar
25g, Freeze Dried Raspberries
70g, Odorless Coconut Oil
Ingredients - Wrapper
130g, Glutinous Rice Flour
1 tsp., Pink Pitaya Powder
3 Tbsp., Boiling Water
150g., Silken Tofu
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(BLUE dumplings, makes 20 balls)
Ingredients - Filling
70g, Sprouted Walnuts
50g, Coconut Flower Sugar
70g, Odorless Coconut Oil
1tsp., Turmeric Powder
4 drops, Ginger Concentrate
a pinch of Black Pepper
Ingredients - Wrapper
130g, Glutinous Rice Flour
1/2 tsp., Blue Spirulina Powder
3 Tbsp., Boiling Water
150g., Silken Tofu
For the Rosy Coconut Milk Soup
200ml, coconut milk from a can
400ml, water
2 Tbsp., Coconut Sugar
4 drops, Medicine Flower Rose Extract
4 drops, Medicine Flower Chocolate Extract
few drops of Lakanto Liquid Extract to add more sweetness (Optional)
(This will make 20pc of each color)
Instructions
- In a food processor, place the walnuts, raspberries and sugar blend till it becomes into fine powder. Add the coconut oil and blend till its runny. Place that into the fridge ( or freezer to speed up the process) to let it set so that its hard enough to shape into small balls.
- To prepare the wrappers, add the glutenous rice flour with the pink pitaya powder and mix well. Add the boiling water and mix. Add the silken tofu and mix well till the texture is smooth. The texture should be soft enough to mold the dough into a ball. If it is too hard (cracking) or too sticky adjust the texture by adding more water or rice flour to get the right texture.
- Separate the dough into 20 balls and set it aside.
- To wrap the filling, make a dent into the dough and place the frozen filling into the middle of the dough. wrap the dough around the filling and roll it around in your hand to finish off the shaping. Repeat that for all 20 balls.
- For the turmeric ginger filling for the blue balls, repeat step 1 with the blue dumplings filling ingredients.
- For the blue wrappers, repeat step 2 with the blue dumplings ingredients.
- For the wrapping the dumplings, follow step 4.
- To boil the dumplings, bring the water in a pot to boil and add the dumplings to the pot. Keep boiling till the dumplings float to the surface and let them boil for another minute of two. Place it in a serving bowl.
- To prepare the sweet soup, mix the ingredients in a pot and heat it up. once its hot pour over the dumplings to serve. Enjoy!
- To store the dumplings, freeze the uncooked dumplings in an airtight container and boil the frozen dumplings when ready to serve.
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