Oozy Matcha Tang Yuan (Glutinous Rice Balls)

A recipe for oozy matcha tang yuan, or matcha glutinous rice balls. Chewy in texture, with an oozy matcha milk jam filling on the inside.

Course Dessert

Cuisine Asian, Chinese

Prep Time 45

Cook Time 5

Total Time 50

Servings pcs

Calories 65kcal

Make the matcha filling a day before you want to make the tang yuan.
Using a small melon baller, scoop out small portions of Matcha Green Tea Spread and place them onto a plate lined with plastic wrap.
Put the plate into the freezer for a few hours to solidify the matcha fillings.

In a medium mixing bowl, add the glutinous rice flour, make a well, and pour in the hot water in the center.
Use a silicone spatula or a pair of chopsticks to mix together and form a dough. If the dough appears dry, add 1 tablespoon of water and keep mixing. Use your hands to feel the dough -- it should be able to form a ball without it being sticky. If the dough is too wet, add a little more glutinous rice flour.
Break off small chunks of dough, about the size of a small golf ball. Roll into a ball, and use your thumb to make an indent.
Remove the matcha filling from the freezer. Place one of the fillings in the center of the dough ball and enclose, pinching the dough together and roll gently so it forms a round sphere. Place onto a plate lined with plastic wrap. Repeat with the remainder.
Note: Tang yuan can be frozen at this stage. Place into a freezer-safe container (be sure to leave some space between the spheres or they will stick together) for up to 3 months.

Fill a small pot with water. Bring to a boil over high heat. Gently drop in the tang yuan and let them simmer for 2-3 minutes, until they float to the top. Reduce the heat a little so that they don't explode.
Carefully scoop out the glutinous rice balls with a slotted spoon and place into a bowl.
Serve warm with ginger sugar syrup.

Tang yuan is best served warm. The texture of the glutinous rice balls will become hard when chilled. Reheat in simmering water prior to serving.