Pistachio Tang Yuan (Glutinous Rice Balls)
Pistachio Tang Yuan features soft and chewy glutinous rice balls filled with molten pistachio filling, served with warm roasted oolong milk tea. This pistachio variation is a delicious way to add a fun and unique twist to the traditional tang yuan.
Servings: balls
Ingredients
Pistachio Filling
- 1/2 cup (70 gr) roasted pistachios
- 1/4 cup (50 gr) granulated sugar
- A pinch of salt
- 1/4 cup (57 gr) unsalted butter, melted
Glutinous Rice Balls
- 1 2/3 cups (200 gr) glutinous rice flour, more for dusting
- 3/4 cup (180 gr) warm water, more or less
- Roasted pistachios, roughly chopped, for topping
Roasted Oolong Milk Tea
- 5 tbsp (25 gr) loose oolong tea leaves
- 1/4 cup (50 gr) granulated sugar
- 4 cups (1 litre) whole milk, room temperature
Instructions
Pistachio Filling
- In a food processor, blend roasted pistachios, granulated sugar, and salt until finely ground.
- In a medium bowl, add the ground pistachios and melted butter. Mix until well incorporated.
- Chill in the fridge for at least 30 minutes or until the filling hardens.
- Scoop 1 tsp of filling, about 8-9 gr. Roll into a round ball with your palms. Continue until you make 20 balls or until the filling is finished. If the filling becomes too soft to roll, transfer it back to the fridge to solidify it.
- Place the filling in the freezer until you use it.
Roasted Oolong Milk Tea
- Add oolong tea and sugar to the pan. Toast on low-medium heat, stirring occasionally until the sugar melts and caramelizes. Don't stir too much. Stirring the caramel too often will clump the sugar.
- When the sugar has caramelized to a golden color, add the milk and dissolve the sugar by stirring with a spatula. Bring to a simmer and turn off the heat. Let it infuse for 5 minutes.
- Strain out the tea leaves.
Glutinous Rice Balls
- In a large bowl, add glutinous rice flour. Add warm water little by little and mix with each addition. The dough will look dry at this time, but don't be tempted to add more water. Knead the dough until smooth and pliable. If it is too dry, you can add a bit more warm water. It should not be too wet either because it will not hold its shape.
- Dust your work surface with a little bit of glutinous rice flour. Transfer the dough onto the work surface. Divide the dough into 2 evenly. Return 1 dough to the bowl and cover with plastic wrap or damp towel when not using. Shape another dough into a log. Cut and divide into 10 even pieces. Shape into balls. Cover the balls with plastic wrap to prevent them from drying out.
- Take one ball and gently flatten the dough into a flat circle shape large enough to wrap around the filling. Add the pistachio filling to the center. Wrap the dough around the filling. Pinch to seal and roll the ball with your palms until smooth and round. Place the ball onto a tray that has been dusted with a little bit of glutinous rice flour. Cover the tray with plastic wrap. Repeat until 20 balls are made.
- Once you have shaped the balls, you can freeze them and cook them later. Or you can cook them immediately.
Assemble
- Bring a medium pot of water to a boil. Add the balls and cook until they float to the top.
- Transfer the balls to the serving bowls. Pour roasted oolong milk tea. Sprinkle with roughly chopped roasted pistachos. Tang yuan can be served warm or at room temperature.
Nutrition
Serving: 1ball | Calories: 137kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 22mg | Potassium: 117mg | Fiber: 1g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 0.2mg
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