Mugwort Sweet Potato Tang Yuan (Dango) with Mung Bean Filling
Ingredients
Tang Yuan Dough
- 240 g white or Asian sweet potato , fully cooked. 240g was a little less than 1 cup mashed
- 70 g tapioca, potato or arrowroot starch , about 4 ½ Tbsp
- 50 g mochiko flour, sweet rice or glutinous rice flour , about ⅓ cup
- 5 g mugwort powder , about 2 tsp
Filling Ingredients
- 14 tsp MUNG BEAN PASTE FILLING Read notes ** for alternative tang yuan filling ideas
Instructions
Prep the Filling
- First, prepare the filling by rolling the mung bean paste into teaspoon sized balls. Keep the filling in the freezer until ready to use.
Make the Dough
- Peel cooked sweet potatoes while still warm and mash with a fork until no chunks remain.
- In a large bowl, knead the sweet potato, tapioca flour and mochiko flour until the potato is well incorporated with the dry ingredients. Add the mugwort powder.
- Knead all the dough ingredients together until smooth and pliable, and no longer sticky.TIP: while no water was required, 1 or 2 Tbsp of water may need to be added depending on the brand of glutinous rice flour you use. The goal is to get a soft and pliable dough that is easy to work with and doesn't crack when shaping. On the other hand, if the dough is too sticky, you can always add more glutinous rice flour to adjust the consistency.
Assemble
- Take a small portion of the dough and flatten it in the palm of your hand.
- Place the prepared filling in the center of the dough and gently fold the edges of the dough over the filling, rolling it into a smooth ball.
- Repeat with the remaining dough and filling.
Cook the Glutinous Rice Balls
- Boil a quart or two of water in a large pot. Also, get a ice bath ready (such as a bowl of ice water)
- Carefully drop the prepared balls into the boiling water. If using a smaller pot, work in batches.
- Once the glutinous rice balls are done cooking they'll float towards the top (takes about 5 minutes). Once done, use a sieve or tea strainer to pull them out of the water
- Let the glutinous rice balls cool fully in the ice water.
- Remove from the ice water and transfer to a sweet or savory broth of choice.
- Enjoy!
Notes
*You can also use orange sweet potatoes, but you may need to add another 1-2 tablespoon of glutinous rice flour (or tapioca flour) to achieve this consistency, as they tend to have more water content. Keep in mind that orange sweet potatoes will affect the final color of the mugwort tang yuan.
**You can also use mung bean paste, black sesame paste, chopped peanuts and more! For more tang yuan filling ideas, check out my ULTIMATE LIST OF TANG YUAN FILLINGS post here.
Nutrition
Calories: 43kcalCarbohydrates: 10gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 8mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 2129IUVitamin C: 0.4mgCalcium: 6mgIron: 0.2mgZinc: 0.1mg***Net Carbs: 9g
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