QQ Glutinous Rice Dumplings

Happy  DongZhi to all of you.

Tomorrow is Chinese Winter Solstice Festival or called  "DongZhi" （冬至）which symbolises reunion and a year older by eating the tang yuan.

The main ingredient for the tang yuan that you normally have is glutinous rice flour and water only, just combine and knead into a dough.  But this year I give it a change.  I add bean curd and fruit jam into glutinous rice flour .  Very curious and interested to know the result of the end products? So do I!.So I without any hesitation, gathered all the ingredients to start it off.

The texture of the tang yuan is very smooth and fine, and  bouncy. Nice, nice. I like.

Recipe:

You can make many colourful tan yuan from the natural colouring  of vegetable and fresh fruits. It is a good news for those people who do not like artificial colouring. The method is very easy, just combine the ingredients and knead into  a smooth and fine dough.  Divide into small portion, roll round, cook them in a pot of boiling water.  When they are afloat on the surface, dish up and serve with sweet soup or syrup water.

Strawberry tang yuan: 
 30 g glutinous rice flour
10 ~ 15 g bean curd ,( eg. unicurd brand)
20 g strawberry jam

Mango tang yuan:
30 g glutinous rice flour
10 ~ 20g bean curd
20 g mango jam

Pumpkin tang yuan:
30 g glutinous rice flour
25 ~30 g bean curd
25 g pumpkin puree
5 g fine sugar

Black sesame tang yuan:
30 g glutinous rice flour
30 ~ 40g bean curd
1/2 teaspoon black sesame paste (from supermart)

Green Tea tang yuan:
30 g glutinous rice flour
30 ~ 35 g bean curd
1/4 green tea powder (dissolved with 1/2 tsp hot water)

And many others, you can go and modify yourself.

Serve tang yuan in sweet soup.

I adapted the recipe from this book.

Golden Seafood Bean-curd 黄金海鲜豆腐

Made from simple ingredients bean-curd, prawns and egg, the humble golden seafood bean-curd packs more flavour than it looks. Its crispy skin is all but a disguise for the soft filling inside. Consume while hot and crispy in order to taste the full texture and flavour of this dish.

 Tip: In the market, there are 2 types of tofu - with and without salt. If you are using the former, please reduce the salt addition.

Recipe

Ingredients:
5 pieces of bean-curds  (mashed)- about 700g
150g nett prawns (shelled, deveined and minced)
50g shredded carrots
1 tablespoon spring onions (cut into small pieces)
1 tablespoon coriander leaves (cut into small pieces)
2 tablespoon tapioca flour
1 tablespoon plain flour

Seasoning:
2 eggs
2 tablespoon soy sauce
1.1/2 teaspoon salt
2/3 teaspoon fine sugar
Dash of pepper
1/2 teaspoon sesame oil

For coating: Some corn flour

Method:
1) Place all the ingredients in a big mixing bowl, mix well. And add in seasoning  and  mix well.
2) Pour (1) into a greased 8"x8' square mould.  Steam for 10-15 minutes. Remove from heat. Leave to cool.
3) Cut no. (2) into desired shapes, coat with corn flour and deep-fry till golden brown. Serve with Thai chilli sauce or mayonnaise.

材料：
豆腐　　５片 （大约700克），搅烂
150克       净虾（剁碎）
50克         红萝卜丝
1汤匙       青葱切成碎粒  （随意）
1 汤匙      芫荽切成碎粒　（随意）
２汤匙　木薯粉
１汤匙　普通面粉

调味料：
２粒　　　鸡蛋
２汤匙　　生抽
１个半(1.1/2) 茶匙幼盐
2/3茶匙　幼糖
胡椒粉　　少许
半茶匙　　麻油

粘料：玉米粉／粟米粉

做法：
１）将全部材料放在一个大碗里，加入调味料一起搅拌均匀。
２）把（１）倒入一个涂油的８ｘ８的方摸，隔水蒸１０至１５分钟，取出待冷。
３）将（２）切成喜欢的形状，裹上粘料，放入油锅炸至金黄色，沥干油即可享用。

注：在菜市场有两种豆腐，有咸的和淡的。假如买咸的豆腐要减盐的分量，