Yet another dough ball recipe. All the recent glutinous rice ball recipes are my attempts to make Mochi. Ashley insists tang yuan (汤圆) <> Mochi. I wonder. Aren’t they all made from glutinous rice flour? Regardless, she has gobbled every one of the variations/look-alike I’ve attempted over the last few weeks. Unlike the usual peanuts/black sesame topping, this is the first chilled version of tang yuan I have tried. This recipe adds a refreshing touch of sweetness and tartness to the good old tang yuan (汤圆). I decide to call it Mochi this time.
- Prep time: 20 mins
- Cook time: 5 mins
- Serves: 4
- 110g glutinous rice flour
- 2 Tbs water
- 2 Tbs coconut milk
- 1 tsp sugar
- 1/2 tsp green tea powder for green mochi balls
- 1 mango, cubed
- 2 kiwis, sliced
- 4 strawberries, halved
- lychee-flavored coconut jellies, available at asian supermarket
- azuiki beans for garnish, available at asian supermarket
- Cut and prepare fruits as indicated. Keep refrigerated until ready to use.
- Mix glutinous rice flour, sugar, and water in a mixing bowl with a plastic spatula.
- Add coconut milk and knead into a smooth dough.
- Divide into two portions. Sprinkle 1/4 tsp over one portion of the dough. Knead until green tea is blended into the smooth dough.
- Divide both white and green dough into 24 portions and roll each portion into a smooth dough ball.
- Bring a pot of water to boil.
- Add the dough balls to the water, and stir to prevent the dumplings from sticking to the bottom of the pot.
- Continue boiling over medium-high heat until the dumplings floats to the surface.
- Transfer the dumplings with a slotted spoon into a bowl of ice-cold water, set aside.
- Fill the bottom of serving bowl with coconut jelly. Top with glutinous rice balls and fruits. Garnish with azuki beans.