Si Xi Tangyuan

Si Xi Tangyuan

by 1 coarse tea and light rice 1

4.7 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

"Sixi Tangyuan" is one of the top ten specialty snacks in Yangzhou, because there are four kinds of fillings, and the shapes are also different. It tastes crispy and refreshing, sweet and salty, which means reunion, harmony, and beauty. . Local people usually cook and eat at the time of Chinese New Year and the lights are on, just like dumplings in the north.
In fact, the most distinctive feature of Sixi glutinous rice balls is the "crystal glutinous rice balls". Its filling is made by cutting pork suet oil and mixing it with sugar. After more than ten days of pickling, the finished glutinous rice balls look crystal clear. Clear and very beautiful. But due to the high calories, I did not dare to try. But today these four fillings taste really delicious.

Si Xi Tangyuan

1. Black sesame peanut filling method: http://www.meishij.net/zuofa/heizhimahuashengxian.html

Red bean paste method: http://www.meishij.net/zuofa/zizhihongdousha_12.html

Si Xi Tangyuan recipe

2. How to make peach crisp peanut filling: prepare 80g peach crisp (sweet), 35g cooked peanut kernels (peeled), 40g brown sugar

Si Xi Tangyuan recipe

3. Crush them separately, crush the peanuts into coarse particles, not too crushed, so that the taste is better

Si Xi Tangyuan recipe

4. After mixing the three ingredients together, pour 35g corn oil

Si Xi Tangyuan recipe

5. Mix well and set aside

Si Xi Tangyuan recipe

6. The method of shepherd's purse filling: wash the shepherd's purse, blanch it and put it in cold water to cool

Si Xi Tangyuan recipe

7. Squeeze the water and chop

Si Xi Tangyuan recipe

8. Add 2g salt, 5g minced ginger, 1g sugar, 20g lard and a little chicken essence

Si Xi Tangyuan recipe

9. Mix well and set aside

Si Xi Tangyuan recipe

10. Pour 150g glutinous rice flour and 150g sticky rice flour (that is, japonica rice flour, if not available, use glutinous rice flour) into the container, slowly add 200g of boiling water (depending on the water absorption of the flour), and stir into a flocculent

Si Xi Tangyuan recipe

11. When it’s not hot, knead it into a dough. If it’s sticky, you can use glutinous rice flour to save it.

Si Xi Tangyuan recipe

12. After kneading the glutinous rice dough into long strips, cut them into small pieces of even size and cover them with plastic wrap to prevent air drying. Use one to take one

Si Xi Tangyuan recipe

13. Take a small piece of dough, knead it into a small bowl with your hands, and add the filling

Si Xi Tangyuan recipe

14. After sealing, make a round, and use a tiger's mouth to make a small tail (to facilitate the distinction of various fillings)

Si Xi Tangyuan recipe

15. The other fillings were also wrapped in order and placed in a plate sprinkled with glutinous rice flour. In order to facilitate identification, I made rounds of different shapes: the peach crisp filling is with a small tail, the shepherd’s purse is oval, and the red bean paste The stuffing is in the shape of a small round cake, the black sesame peanut stuffing is round

Si Xi Tangyuan recipe

16. Pour more water into the pot. Bring the water to a boil and add the dumplings. When the pot is boiled again, turn to medium heat. Cook until all the dumplings rise. After cooking for a while, turn off the heat and remove them. Shake the pot a little bit to avoid sticking the pot), the fillings of the freshly cooked glutinous rice balls are still very hot, so be careful when you eat them, and don’t be anxious.

Si Xi Tangyuan recipe

Tips:

1. The peanut particles are bigger, the taste is good when you eat it, and it will be more crispy;
2. The peach cake is made by myself, if you find it troublesome, you can buy it and make it, but it must be sweet;
3. The blanched dough will be very sticky, so dry glutinous rice flour should be used to prevent sticking during the production process;
4. The shape and size of glutinous rice balls can be made according to personal preference;
5. Don't eat too much glutinous rice balls at a time, otherwise it will not be easy to digest.

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