Crystal Tang Yuan with Jasmine Tea Lava Filling
Equipment
- Plastic wrap
Ingredients
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.
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