Date: 02/08/2025 02/09/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Fruit Tangyuan (Glutinous Rice Balls in Fruit Soup)
Summary:
This is a light, refreshing, and chewy dessert where soft glutinous rice balls are paired with a naturally sweet and tangy fruit soup, making it a perfect festive or everyday treat.
Ingredients:
Tangyuan (Glutinous Rice Balls):
Glutinous rice flour 200g
Warm water 160ml (added gradually)
Granulated sugar 1 tablespoon (optional, for sweetness)
Fruit filling (optional): Strawberry puree, banana puree, or mango puree
Fruit Soup Base:
Coconut milk or water 500ml
Rock sugar 2 tablespoons (or white sugar)
Orange 1 (peeled and cut into chunks)
Kiwi 1 (peeled and diced)
Strawberries 4 (sliced)
Apple 1/2 (diced)
Lemon juice 1 tablespoon (optional, for a refreshing touch)
Instructions:
1. Prepare the Tangyuan:
In a large bowl, mix glutinous rice flour with warm water, adding gradually while kneading until a soft, non-sticky dough forms.
Take small portions and roll them into smooth balls. Optionally, fill each with fruit puree before sealing and rolling into a ball.
Place the finished rice balls on a plate dusted with glutinous rice flour to prevent sticking.
2. Make the Fruit Soup:
In a pot, pour in coconut milk or water and add rock sugar. Heat until fully dissolved.
Add apple chunks and orange pieces, simmering over low heat for 3 minutes to infuse the flavors.
Turn off the heat and stir in kiwi cubes, strawberry slices, and lemon juice.
3. Cook the Tangyuan:
In a separate pot, bring water to a boil. Gently add the tangyuan, stirring occasionally to prevent sticking. Once they float, cook for another 2 minutes, then transfer to the fruit soup.
4. Serve and Enjoy:
Ladle the fruit soup and tangyuan into bowls. Let cool slightly and enjoy the chewy texture with the naturally sweet and tangy fruit flavors.
