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Glynn Purnell’s Tang Yuan

Category: Desserts

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


For the Glutinous Rice Balls:

140g glutinous rice flour

1 tsp muscavado sugar

1 tsp grated ginger

A pinch of chilli powder

Food colouring (optional)

1 tbsp peanut butter

100ml water

For the Stock Syrup:

700ml water

115g / ½ cup brown sugar

2 star anise

1 stick of cinnamon

1 bay leaf

1 tbsp chopped coriander

Cooking Method

Step 1

For the Glutinous Rice Balls:

Step 2

1. Mix together all of the ingredients to make a paste and then shape into 2 cm balls

Step 3

2. Bring a pan of water to the boil and blanch the balls for 2 minutes

Step 4

For the Stock Syrup:

Step 5

1. Heat the water in a pan and add the sugar, star anise, cinnamon and bay leaf and boil.

Step 6

2. Place the rice balls in a bowl, sprinkle with coriander and then pour the sweet stock over the balls.

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