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4 Serves
97 Mins
In a mixing bowl, combine glutinous rice flour with warm water to form a smooth, pliable dough.
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ThaiVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
41 µg / 400 µgCalcium
299 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
251 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
148 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
4 g / 28 gSugar
25 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Divide the dough into small portions and flatten them, then place a small amount of black sesame paste in the center and roll into a smooth ball.
Bring a large pot of water to a boil, adding ginger and sugar to create a light syrup.
Gently drop the rice balls into the boiling water and cook until they float to the surface, indicating they are cooked through.
Use a slotted spoon to transfer the Tang Yuan into serving bowls and ladle the warm syrup over them.
35
g10
g32
g
Cameroonian
Thai