How to Make Glutinous Rice Balls with Syrup
How to make the sugar syrup Tangyuan with sugar sauce Is it delicious? Actually, making tangyuan with sugar sauce is not complicated.Recipe Prepare the ingredients and tools for the tangyuan with sugar sauce as instructed in the following steps, and you will definitely be able to master its preparation and make your own delicious dish!
Tangyuan with sugar sauce Ingredients Introduction
Main ingredients:
Small glutinous rice balls (400 grams)(50 grams per ball) Sugar (30 grams)Auxiliary ingredients: Soybean oil (500 grams)
The steps to make tangyuan with sugar sauce:
1. First, prepare small glutinous rice balls (400 grams), 15 grams of sugar, and note that each rice ball weighs about 50 grams.
2. Cut the rice balls into four pieces on a cutting board using a knife; make them roughly the size of mahjong tiles as shown in the diagram.
3. Place the cut rice balls in a colander for use later.
4. Clean the wok and add 500 grams of soybean oil, then heat over high fire until it reaches about 60-70% hotness; carefully pour in the cut rice balls, using a spatula to gently stir-fry them without allowing them to stick together due to their tendency to adhere when heated. Continue frying as the exterior of the rice balls becomes firm.
5. When the fried rice balls turn slightly golden and float on the surface of the oil, they are fully cooked.
6. Remove the fried rice balls from the wok using a strainer and drain the excess oil, then set them aside to cool.
7. In another clean wok, add 50 grams of water and pour in the prepared sugar; heat over medium fire until the sugar melts into syrup.
8. Add the fried rice balls from step 6 into the wok with the melted sugar sauce; stir continuously with the wok to coat each rice ball evenly.
9. Once the syrup has fully coated all of the rice balls, remove them from the heat and serve in a plate.
This tangyuan with its sticky texture, sweet taste, and exceptional mouthfeel is now ready.
10. Finished productTips:
Ensure that the oil temperature for frying the rice balls reaches 60-70% hotness before adding them; if the temperature is too low, they will stick together.
1This must be remembered!
When frying the rice balls, once their exterior becomes firm, immediately reduce the heat to medium or low to prevent burning the outer layer and ensure thorough cooking inside. This must be remembered! When the tapioca balls become crispy, immediately turn down the heat to medium or low. If the fire is too high, the outer skin will burn while the inside will not cook through.
