This year Dongzhi festival is on 22nd December 2013. Tangyuan are eaten on Dongzhi because their roundness symbolizes family unity and harmony. Last year I made colourful tangyuan filled with chocolate. This year I am sharing oatmeal tangyuan. They might not so appealing but they are healthier. Adding oatmeal into the glutinous rice flour make these tangyuan easy to digest and increase the nutritious value too.
The texture of tangyuan depends on proportion of glutinous rice flour and oatmeal used. The more oatmeal used the more chewy texture to be. I prefer less chewy and softer texture. I used about 1/3 of oatmeal.
I'm serving these filled red bean paste tangyuan with milk instead of traditional clear, hot, syrup or soup. You can serve them with toasted oatmeal too.
Reference from 美食吧健康燕麦汤圆
Ingredients: yield 12 pieces
30g instant oatmeal
50g glutinous rice flour
1 teaspoon sugar
80ml warm water
120g homemade red bean paste (10g x 12pieces)
1. Weigh red bean paste into 10g each, shape into ball and keep in freezer for later used (about 30 minutes).
*Chilled filling help the wrapping process.
2. Add oatmeal, glutinous rice flour, sugar into mixing bowl. Stir to mix. Pour in warm water and mix till form dough.
3. Divide the dough into 13g each. Shape into ball and leave aside. Cover the balls with wet cloth to prevent dough from drying.
4. Flatten the ball and wrap with red bean filling. Repeat till all finish.
5. Bring a pot of water to rapid boiling. Place in the tangyuan and lower the heat to medium low. Cook till the balls floating to surface.
6. Remove and drain the tangyuan. Serve warm in milk or coat with toasted oatmeal.
Wishing all Happy Dongzhi Festival!