Tablea Tang Yuan in Toasted Milk
Traditional Filipino chocolate-filled glutinous rice dumplings in toasted milk soup
Silky chocolate ganache wrapped in chewy glutinous rice dumplings, served in warm toasted milk soup for a comforting Asian dessert.
Equipment
Ingredients
Chocolate Filling
tablea chocolate discs (solid)
6 piece
cream (liquid)
240 ml
brown sugar (granulated)
30 g
butter (solid)
14 g
Base Dough
glutinous rice flour (powder)
120 g
Soup
milk powder (powder)
15 g
milk (liquid)
240 ml
Instructions
Prepare chocolate filling
Melt tablea chocolate and cream together on low heat to create a smooth base.
Sweeten and thicken chocolate mixture
Add brown sugar and butter, stirring until the mixture becomes thick and glossy.
Cool and shape filling
Allow chocolate mixture to cool, then chill until scoopable. Shape into small balls and freeze briefly.
Make glutinous rice dough
Mix glutinous rice flour with enough water to form a soft, pliable dough.
Fill and shape tang yuan
Flatten small pieces of dough, add chocolate filling, seal edges, and roll into smooth balls.
Cook tang yuan
Boil the filled dumplings until they float to the surface, then cook 1-2 minutes more.
Prepare toasted milk soup
Toast milk powder in a dry pan until golden, then add milk to create the soup base.
Original recipe
Storage
Store cooked tang yuan and soup separately. Reheat gently to maintain texture.
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