Tang Yuen marks the winter solstice and it is a tradition for the chinese to have glutinous rice balls in syrup to celebrate this occasion. Having its history in China, the chinese who now live in Malaysia and Singapore still practice this tradition. For my family, we make our own Tang Yuen rather than purchase them from the market or store.
Last year, my wife experimented by making a few Chocolate Tang Yuen and it was good. The bitter sweet taste of the melted dark chocolate filling complemented the natural aromatic sweetness of the gula melaka syrup. This time around, we tried the recipe again and we enjoyed it so much that there was not enough to go around. I think we need to make more next year.
This is my wife’s recipe for Chocolate Tang Yuen
- 300 grammes glutinous rice flour
- 1 bar of dark chocolate
- 1 piece gula melaka
- 5 pieces pandan leaves (knotted)
- 500 ml water
Gently rub a little bit of water gradually into the glutinous rice flour till it forms a dough. Take care not to add too much water as the dough will appear runny.
Cut dark chocolate into small pieces about the size of green peas. Alternatively, if you can find them, get Cadbury dark chocolate bits (used for decorating cakes). They are about the size of green peas or smaller.
Take a dough the size of a large marble and roll it into a ball. Gently press the center till it forms a small well. Place a piece of dark chocolate into the center and fold the edges of the dough over it. Roll it on your palms till it forms a ball. Continue with the rest till all completed.
To prepare syrup, melt the gula melaka in the boiling water with pandan leaves. Keep warm.
To cook the glutinous rice balls, cook the balls in rapid boiling water. The balls are cooked once it floats to the surface. Remove quickly and place them into a bowl of iced water. This helps to keep the tang yuen balls separate rather than sticking to one another. Moreover, it gives it a nice springy texture.
To serve, scoop desired number of balls into a serving bowl and pour warm syrup over it.
My Recommended Recipes