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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