Eating tang yuan is, for me, the highlight of Chinese New Year Eve. Last year, I created Matcha Tang Yuan, which received a lot of positive feedback. This year, I aimed to elevate both its appearance and flavors by making Crystal Tang Yuan with Lava Filling, including purple yam, jasmine osmanthus, and oolong brown sugar. The main ingredient is tapioca starch, and I’ve included some tips and tricks to help you avoid any mishaps on your first attempt.

For the soup base, I prepared an Osmanthus Ginger soup. It’s hot and heartwarming, with a floral and light profile that pairs wonderfully with the tea-flavored tang yuan. If you prefer a more traditional approach, you can pair it with cane sugar soup.

What does Crystal Tang Yuan taste like?

Crystal tang yuan, made with tapioca starch, has a similar texture to regular tang yuan made with glutinous rice flour but with an even better chew. The texture is reminiscent of boba pearls, but larger in size, providing a delightful and satisfying bite.

Where Can I Buy Tapioca Starch?

With the rise in popularity of bubble tea, tapioca starch is now available in almost any supermarket. However, different brands may absorb water differently, making it tricky when preparing tang yuan. Here are a few types commonly found in Vancouver:

Erawan Tapioca Starch

Available in nearly every supermarket, this brand requires a specific and precise water temperature. I experienced many failures on the first step when making tang yuan skin with this brand.

Cock Brand Tapioca Starch

Although not as common, this brand can be found in T&T Supermarket, Walmart, and Pricesmart Foods. I found this brand easier to handle, making it a more foolproof option.

Crystal Tang Yuan with Jasmine Tea Lava Filling

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Freezing Time 1 day d

Total Time 1 day d 35 minutes mins

Course Dessert

Cuisine Chinese

Servings 12 balls

Equipment

• Saucepan
• Silicone mini ice ball mould
• Silicone spatula
• Plastic wrap

Ingredients

  

1x2x3x

Skin for Tang Yuan

• 50 g tapioca starch
• 43 mL water

Jasmine Osmanthus Lava Filling

• 1 tbsp jasmine green tea powder
• 20 g milk lukewarm
• 25 g whipping cream
• 28 g milk
• 2 tsp osmanthus honey
• 1 tsp corn starch

Osmanthus Honey Ginger Soup Base (double the portion for 2 bowls)

• 1 tbsp osmanthus honey
• 2 slices ginger
• 75 mL water

Instructions

 

To Prepare Jasmine Osmanthus Lava Filling:

• Sift jasmine green tea powder into a small bowl. Add lukewarm milk and whisk until combined. Set aside.
• In a small saucepan, combine milk (28g), whipping cream, osmanthus honey, cornstarch, and the jasmine tea mixture. Stir until smooth and free of lumps.
• Heat the mixture over medium-high heat until bubbles start forming at the edges, which should take less than 30 seconds. Do not leave it unattended.
• Reduce the heat to medium and stir continuously until the mixture thickens. Remove from heat immediately and set aside to cool.
• Transfer the mixture to a piping bag.
• Option 1: Line an ice cube tray with plastic wrap. Pipe the mixture into the tray and freeze for at least 2 hours or overnight.

  Option 2 (recommended): Pipe the mixture into a silicone mini ice ball mould, which is designed for making perfectly round fillings, each weighing 5g. Freeze for at least 2 hours or overnight.

  Option 3: Keep the mixture in the piping bag and refrigerate overnight. This method is recommended only if you are experienced with wrapping tang yuan.

To Prepare the Skin for Tang Yuan:

• Boil water in a small saucepan. Place the tapioca starch in a medium mixing bowl.
• Once the water is boiling, pour it directly into the tapioca starch. Use a silicone spatula to mix until the water is fully absorbed. The mixture should become slightly translucent and doughy almost immediately. It is crucial to use boiling water; hot water from a dispenser is not sufficient for cooking the tapioca starch.
• Use your hands to knead the mixture into a dough. The dough should be smooth and not too wet or sticky. Continue kneading until it reaches the desired consistency.
• Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• After removing from the fridge, dust the dough with a little tapioca starch and knead again until it becomes softer.
• Divide the dough into 5g portions and cover them with plastic wrap or a damp towel.

To Assemble:

• Remove the lava filling from the freezer. It should be solid and ready to use.
• Take one dough portion and flatten it into a circle about 2 inches in diameter. Place the filling in the center and fold the dough over it.
• Roll the dough ball between your hands until it is smooth and round. Dust with tapioca starch and place on a tray. Cover with a damp cloth to prevent drying out. Repeat until all fillings are used.

To Cook Tang Yuan:

• Bring a pot of water to a boil. Add the tang yuan and stir immediately to prevent sticking. Once all the balls float to the surface, remove the pot from heat.
• Cover the pot with a lid and let it sit for an additional 15 minutes.
• While waiting, prepare the osmanthus honey ginger soup base.
• Add the tang yuan to the sweet soup. Serve and enjoy.

To Prepare Osmanthus Honey Ginger Soup:

• In a saucepan, combine water and ginger. Bring to a boil to infuse the water with ginger flavor. Remove from heat and stir in the osmanthus honey.

Notes

For the Oolong Brown Sugar lava filling, replace the jasmine green tea powder with oolong tea powder and substitute the osmanthus honey with brown sugar.

Keyword Jasmine Tea, Oolong Tea, Osmanthus, Purple Yam, Tang Yuan

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