We often pair Tang Yuan with black sesame or peanut fillings, and I got to admit these classic flavors are my all-time favorite. But this year, I decided to make a filling using the leftover ingredients from Airy Nama Chocolate – Tang Yuan with Matcha Lava Filling. I made numerous attempts to get the perfect water-power ratio, so you don’t have to do all the hard work. It is fun and easy to make!
Instead of the cane sugar soup, I am going to pair it with a Ginger Matcha soup base. The hint of bitterness will balance the sweetness from the lava filling, which makes this dessert less heavy. If you have a sweet tooth, I recommend pairing it with a red bean soup.
Tang Yuan with Matcha Lava Filling
- Silicone Spatula
- Plastic Wrap
- Tray (can fit in the freezer) or empty ice tray
- Chopsticks or a fork
Matcha Lava Filling
- 50 g baking white chocolate recommend using Hershey's white chocolate chips or Baker's White Chocolate
- 1 tsp matcha powder
- 20 g whipping cream
- 6 g unsalted butter
Skin for Tang Yuan
- 100 g glutinous rice flour
- 30 g hot water
- 47 g cold water
Matcha Soup Base (double the portion for 2 bowls)
- 1 tsp matcha powder or ginger matcha powder
- 1 tsp brown sugar
- 75 mL hot water
To prepare matcha lava filling:
- In a medium mixing bowl, add white chocolate chips and matcha powder. If you are using white chocolate blocks, make sure to chop beforehand. This allows the chocolate to melt easily. Set aside.
- In a small saucepan, heat the whipping cream and unsalted butter over medium-high heat, until bubbles start showing on the edge. The butter should be fully melted. This should take less than 30 seconds, so do not leave it unattended. Do not boil the whipping cream.
- Immediately pour the whipping cream into the white chocolate chips. Use a spatula to mix until the white chocolate is melted and fully incorporated with no clumps.
- Line the empty ice tray with plastic wrap. You can do it on a flat tray with parchment paper. Separate the melted chocolate into 8 equal portions. You can use two spoons to help. Place each ball slightly away from the other. Place in the freezer for at least 30 minutes.
To prepare skin for tang yuan:
- In a medium mixing bowl, add glutinous rice flour. Slowly add in the hot water and stir with chopsticks (forks work too!). It will start to form small crumbs.
- Slowly add in the cold water and stir with chopsticks/fork until it fully absorbs the water. Use your hand to knead and form it into a dough. The dough should not be too wet or sticky. It should look smooth. If the dough is too dry (powdery), you can add ½ tsp water at a time. Knead until it fully absorbs the water before adding more.
- Separate the dough into 8 equal portions, approx 22g each. Cover with plastic wrap or a damp towel.
- Take the matcha filling out from the freezer. It should now be solid and ready to use.
- Take one dough out and flatten it into a circle about 2 inches in diameter. Add the filling to the center, and close the dough over the filling.
- Roll the ball around in your hands until it’s smooth and round. Put it on a tray and cover it with a damp cloth (to prevent dry out). Repeat until all the fillings are gone.
To cook tang yuan:
- Bring a pot of water to a boil. Add the tang yuan and stir immediately to prevent them from sticking. When all the balls start to float on the surface, cook for one more minute.
- While waiting for the balls to cook, prepare a matcha soup base. In a bowl, add matcha powder, brown sugar, and hot water. Whisk until combined with no clumps.
- Add the tang yuan into the matcha soup base. Ready to serve.