Tablea Tang Yuan in Toasted Milk
Equipment
Ingredients
Chocolate Filling
tablea chocolate discs (whole)
6 discs
cream (liquid)
240 ml
brown sugar (granulated)
30 g
butter (solid)
14 g
Base Dough
glutinous rice flour (powder)
120 g
water (liquid)
80 ml
Toasted Milk Soup
milk powder (powder)
20 g
milk (liquid)
240 ml
Instructions
Prepare chocolate filling
Melt tablea chocolate with cream to create a rich chocolate ganache base.
Thicken chocolate mixture
Add brown sugar and butter to create a thick, glossy chocolate filling.
Shape chocolate filling
Cool and chill the chocolate mixture, then shape into small balls and freeze briefly.
Prepare glutinous rice dough
Mix glutinous rice flour with water to form a soft, pliable dough.
Fill and shape tang yuan
Flatten dough pieces, add chocolate filling, seal, and roll into smooth balls.
Cook the tang yuan
Boil the filled dumplings until they float, then cook for an additional 1-2 minutes.
Prepare toasted milk soup
Toast milk powder until golden, then add milk to create the fragrant soup base.
Serve
Serve the cooked tang yuan in the toasted milk soup while warm.
Original recipe
Storage
Store cooked tang yuan and soup separately. Reheat gently to avoid breaking the dumplings.
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