daily activity (english version) #14

today after carrying out the mid test we continued the practice of the 2 rotation rotation menu and today is the 2.1 rotation menu section and this time I had the turn to make a dessert where the dessert this time is tang yuan sharing a bit of knowledge. round or tang yuan is traditional Chinese food with the original name Tāngyuán. The name Tangyuan is a metaphor for the tuányuán-read family reunion. Round made of sticky rice mixed with a little water and formed into balls, boiled, and served with sweet sauce.

actually we got 2 desserts, one of which was tang yuan and also thang zong, but we divided our group where male groups made thang zong and women's groups made tang yuan ... we divided groups into groups so that our work could be completed on time.

Today we only prepare but because the batter from Tang yuan cannot be stored for too long because it is feared that the supply will harden and damage the quality then after making the dough we just finished making the tang yuan so that the next day we just do the plating.

and as usual I will distribute recipe from tang yuan below.

INGREDIENTS
for black sesame filling
250gr toasted black sesame
250gr sugar or as needed
125gr lard or butter, melted
for tang yuan
500 grams of glutinous rice flour
250ml warm water
PROCEDURE
to make the black sesame filling:
1. black toast like pan or oven (and a detailed guide to it) and then ground them into powders. smaller particles can be accepted as the filling. or you might find them directly in store
2. in a bowl, mix black sesame powder with lard and sugar mix well.
to make dough
1. mix the glutinous rice flour and water to make the dough. keep kneading for a couple of minutes until the smooth; shape the right log so that you can make similiar pieces in the following step
2. Take one piece and shape it to a bowl carefully. then scoop arround 1/2 table spoon to 1 table spoon black sesame filling into the center. seal the rice dumpling completely.
3. the balls as round as possible gently
4. bring water to boiling in a pot (the water should be at least 2 cm higher than the balls). continue cooking for another 1-2 minutes after they float on surface
5. scoop out with the soup and serve with sugar, or sweet osmanthus or syrup.

after the tang yuan is cooked we put it in the tray and cover it with a plastic wrap and put it in the chiller because the tang yuan is served cold. after everything is OK we do GC before we go home. so for today and tomorrow I will return to tell the story of my life and below I will include a picture of the activity today.