How to make a pliable rice dough - Glutinous Rice Balls

TANG YUAN (PRONOUNCED “TAHNG YOU-EHN”) are doughy balls of glutinous rice flour stuffed with sweet fillings and served in a lightly sweetened broth. Call them Chinese mochi; they have the same tender-yet-chewy texture thanks to the use of glutinous rice flour, and molten fillings like chopped peanuts or black sesame seeds burst into your mouth when you bite down.

Sweet rice ball ingredients:
For making about 25 sweet rice balls

Dough
200 g Glutinous rice flour
153 ml Water OR carrot juice
Take 25 g dough, and cook for 3 minutes
Peanut fillings:
150 g Roasted peanut, crushed
30g Sugar OR brown sugar
45g Peanut butter
BROTH
1Tbsp cornstarch
50g sugar
1Tbsp sweet (glutinous) rice wine
1 egg white, beaten
The broth tang yuan is traditionally served in is made withsugar, threads of egg white, and a hint of rice wine—but not Shoaxing rice wine; this is a sweet version, almost like Japanese mirin, made from glutinous rice. You can find it in the refrigerated section of Chinese grocery stores, but if it’s not available, mirin is a decent substitute. You can also skip the broth altogether and serve these tang yuan in a little of their cooking liquid OR ginger syrup.

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