Pan-Fried Tang Yuan has a crisp and chewy texture, making them a delicious variation to the traditional boiled tang yuan.
Prep Time5 minutesmins
Cook Time7 minutesmins
Total Time12 minutesmins
Servings: 2people
EQUIPMENT
1 Non-stick pan
INGREDIENTS
8tang yuan
½teaspoonoil
40mlwater
Kinako, aka roasted soy bean flour, for serving (optional)
INSTRUCTIONS
Place tang yuan in the cold non-stick pan. Drizzle in oil and swirl to coat tang yuan with oil. Add in water.
8 tang yuan, ½ teaspoon oil, 40 ml water
Spread out the tang yuan to ensure they are not touching each other. Turn on the heat to medium and bring water to a simmer. Cover pan with a lid and cook for around 3 to 5 minutes, until the water has evaporated. The tang yuan will expand in size.
Remove lid and turn the heat down to low. (The oil may splatter a little so you may want to cover the pan with a splatter screen.) Flatten the tang yuan gently and slightly with a spatula.
Cook until the bottom of the tang yuan are golden and crispy, then flip and cook until the other side are golden and crispy as well. Turn off the heat.
Dust a serving plate with kinako. Gently transfer tang yuan onto the serving plate. Serve with kinako if desired.