Winter Solstice · Tea break · Balanced
Pine nut and osmanthus tangyuan
Tangyuan at the Winter Solstice, finished with toasted pine nuts and osmanthus so they are chewy, fragrant and gently sweet.
- 37 min
- Serves 4
- Boil
- Easy
WarmingFestive and warmingFor the whole family
Why it suits you: Tangyuan are the Winter Solstice treat, a symbol of the family together. For a neutral constitution, pine nuts and osmanthus are enough — lightly sweet, chewy, and fine for everyone at the table.
Method
Prep 25 min · Cook 12 min- 1Add the warm water to the flour a little at a time and knead a smooth dough that does not stick, then roll small balls.
- 2Toast the pine nuts in a dry pan over low heat until just golden, then leave to cool.
- 3Dissolve the sugar in the water, slide in the balls and boil for 2 minutes after they float.
- 4Lift them out, spoon over the syrup and scatter with pine nuts and osmanthus.
Cautions
- Eight to ten balls is plenty — glutinous rice is slow to digest.
Chef's tips
- If the dough is dry, add a few drops of warm water; if wet, dust in a little more flour.
The TCM view
Glutinous rice is sweet and warm, supporting the middle and warming the stomach; pine nuts are sweet and warm, moistening dryness; osmanthus is pungent and warm, waking the appetite. It suits neutral types as a solstice snack.
