Tang Yuan with Matcha Lava Filling
Tang Yuan, or sweet glutinous rice balls, are often enjoyed with traditional fillings like black sesame or peanut, which have always been some of my favorites. However, this year, I wanted to try something different and use up some leftover ingredients from my Airy Nama Chocolate experiment. The result is a delightful new creation: Tang Yuan with Matcha Lava Filling. After numerous trials to perfect the water-to-powder ratio for the filling, I’ve simplified the process so you can enjoy this fun and easy recipe without the hassle.
In this version, rather than the traditional cane sugar soup, I’m pairing the Tang Yuan with a Ginger Matcha soup base. The subtle bitterness of the matcha combined with the aromatic warmth of ginger creates a balanced flavor profile that offsets the sweetness of the lava filling, making the dessert feel lighter and more refreshing. For those with a sweet tooth, you might also consider serving these Tang Yuan with a red bean soup for an extra touch of sweetness.
What is Tang Yuan?
Tang Yuan, also known as glutinous rice balls, is a traditional Chinese dessert made from glutinous rice flour. The dough is typically filled with sweet or savory fillings, such as black sesame paste, red bean paste, or ground peanuts. The rice balls are often boiled in water or sweet broth and are commonly enjoyed during special occasions like the Mid Autumn Festival and Winter Solstice.
The dough used for Tang Yuan is soft and chewy, with a slightly sticky texture, and the fillings can be sweet or savory, adding a burst of flavor to the mild rice dough. Tang Yuan is celebrated for its symbolic meaning of family unity and togetherness.
Tang Yuan with Matcha Lava Filling
Equipment
- Chopsticks or a fork
Ingredients
Matcha Lava Filling
- 50 g baking white chocolate recommend using Hershey's white chocolate chips or Baker's White Chocolate
- 1 tsp matcha powder
- 20 g whipping cream
- 6 g unsalted butter
Skin for Tang Yuan
- 100 g glutinous rice flour
- 30 g hot water
- 47 g cold water
Matcha Soup Base (double the portion for 2 bowls)
- 1 tsp matcha powder or ginger matcha powder
- 1 tsp brown sugar
- 75 mL hot water
Instructions
Prepare the Matcha Lava Filling:
- In a medium mixing bowl, combine white chocolate chips and matcha powder. If using white chocolate blocks, chop them into small pieces for easier melting. Set aside.
- In a small saucepan, heat the whipping cream and unsalted butter over medium-high heat until bubbles appear at the edge, but do not let it boil. This should take less than 30 seconds. Remove from heat as soon as the butter is fully melted.
- Pour the hot cream mixture over the white chocolate and matcha powder. Stir with a spatula until the white chocolate is completely melted and smooth.
- Transfer the mixture to a piping bag.
- 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.
Prepare the Tang Yuan Skin:
- In a medium mixing bowl, add the glutinous rice flour. Gradually add the hot water while stirring with chopsticks or a fork until the mixture forms small crumbs.
- Add the cold water slowly and continue stirring until the dough absorbs all the water. Use your hands to knead the dough until smooth and not too sticky. If the dough is too dry, add water 1/2 teaspoon at a time until the desired consistency is reached.
- Divide the dough into 8 equal portions, each approximately 22 grams. Cover with plastic wrap or a damp towel to prevent drying out.
Assemble the Tang Yuan:
- Remove the matcha filling from the freezer. Each piece should be solid and ready to use.
- Take one portion of dough and flatten it into a circle about 2 inches in diameter. Place a piece of the matcha filling in the center.
- Carefully fold the dough around the filling and roll it into a smooth, round ball. Place the assembled Tang Yuan on a tray and cover with a damp cloth. Repeat with the remaining dough and filling.
Cook the Tang Yuan:
- Bring a pot of water to a boil. Add the tang yuan, stirring immediately to prevent them from sticking together. Cook until the balls float to the surface, then continue cooking for an additional minute.
- While the tang yuan are cooking, prepare the matcha soup base. In a bowl, combine matcha powder, brown sugar, and hot water. Whisk until smooth and well combined.
- Serve the cooked tang yuan in the matcha soup base. Enjoy your delicious and unique tang yuan with matcha lava filling!
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