Chewy black sesame ball TANG YUAN!
Tang Yuan Wijen Hitam Kuah Susu Jahe
Black Sesame Tang Yuan in Ginger Milk
Bahan
Kulit tang yuan:
Kuah susu jahe:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai wijen hitam dan wijen putih bersama sampai harum dan agak kecoklatan.
- Setelah tidak terlalu panas, blender wijen dengan gula dan garam sampai menjadi bubuk.
- Tambahkan mentega tawar leleh, lalu blender sebentar sampai menjadi pasta.
- Tuang pasta wijen ke cetakan bulat, lalu simpan di freezer sampai keras.
- Untuk kulit, campur tepung ketan, gula halus, dan garam hingga rata.
- Tuang air mendidih ke tepung, aduk dengan spatula, lalu uleni dengan tangan sampai adonan licin.
- Timbang adonan 20 sampai 22 g per bagian dan tutup dengan kain basah agar tetap lembab.
- Bulatkan dan pipihkan adonan, isi dengan bola wijen beku, tutup rapat tanpa ada udara, lalu bulatkan lagi.
- Rebus di air mendidih sampai mengapung, tunggu 30 detik lagi, lalu angkat dan rendam di air.
- Untuk kuah, masak susu dengan daun pandan, jahe geprek, gula, dan sedikit garam sampai mendidih.
- Sajikan tang yuan disiram kuah jahe susu dan taburi wijen di atasnya.
Ingredients
Tang yuan dough:
Ginger milk soup:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the black and white sesame seeds together until fragrant and lightly golden.
- Once no longer too hot, blend the sesame seeds with sugar and salt into a powder.
- Add the melted unsalted butter and blend briefly into a paste.
- Pour the sesame paste into a round mold and freeze until hard.
- For the dough, mix the glutinous rice flour, powdered sugar and salt well.
- Pour boiling water into the flour, stir with a spatula, then knead by hand until the dough is smooth.
- Weigh the dough into 20 to 22 g portions and cover with a damp cloth to keep them moist.
- Roll each portion into a ball and flatten it, fill with a frozen sesame ball, seal tightly with no air inside, then roll into a ball again.
- Boil in boiling water until they float, wait 30 more seconds, then lift out and soak in water.
- For the soup, heat the milk with the pandan leaf, bruised ginger, sugar and a little salt until it boils.
- Serve the tang yuan with the ginger milk soup poured over and sesame seeds sprinkled on top.
Cook Mode
Chewy black sesame ball TANG YUAN!
Chewy black sesame ball TANG YUAN!
Bahan
Kulit tang yuan:
Kuah susu jahe:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai wijen hitam dan wijen putih bersama sampai harum dan agak kecoklatan.
- Setelah tidak terlalu panas, blender wijen dengan gula dan garam sampai menjadi bubuk.
- Tambahkan mentega tawar leleh, lalu blender sebentar sampai menjadi pasta.
- Tuang pasta wijen ke cetakan bulat, lalu simpan di freezer sampai keras.
- Untuk kulit, campur tepung ketan, gula halus, dan garam hingga rata.
- Tuang air mendidih ke tepung, aduk dengan spatula, lalu uleni dengan tangan sampai adonan licin.
- Timbang adonan 20 sampai 22 g per bagian dan tutup dengan kain basah agar tetap lembab.
- Bulatkan dan pipihkan adonan, isi dengan bola wijen beku, tutup rapat tanpa ada udara, lalu bulatkan lagi.
- Rebus di air mendidih sampai mengapung, tunggu 30 detik lagi, lalu angkat dan rendam di air.
- Untuk kuah, masak susu dengan daun pandan, jahe geprek, gula, dan sedikit garam sampai mendidih.
- Sajikan tang yuan disiram kuah jahe susu dan taburi wijen di atasnya.
Ingredients
Tang yuan dough:
Ginger milk soup:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the black and white sesame seeds together until fragrant and lightly golden.
- Once no longer too hot, blend the sesame seeds with sugar and salt into a powder.
- Add the melted unsalted butter and blend briefly into a paste.
- Pour the sesame paste into a round mold and freeze until hard.
- For the dough, mix the glutinous rice flour, powdered sugar and salt well.
- Pour boiling water into the flour, stir with a spatula, then knead by hand until the dough is smooth.
- Weigh the dough into 20 to 22 g portions and cover with a damp cloth to keep them moist.
- Roll each portion into a ball and flatten it, fill with a frozen sesame ball, seal tightly with no air inside, then roll into a ball again.
- Boil in boiling water until they float, wait 30 more seconds, then lift out and soak in water.
- For the soup, heat the milk with the pandan leaf, bruised ginger, sugar and a little salt until it boils.
- Serve the tang yuan with the ginger milk soup poured over and sesame seeds sprinkled on top.
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