Chinese Valentine’s day : Tango ( II )
Today is our Chinese Valentine’s day, Chinese calender 正月十五, 元宵節.
In the old days, Chinese would have a lantern festival to celebrate, not nowadays! But I think somewhere in China, they still have the celebration for today!
People will make lots of good food and dessert to celebrate, one of the most popular dessert is the ‘ Dango or Tangyuan syrup (湯圓糖水) ,made from mochiko (rice flour), related to mochi’ the meaning is all the family’s member gather together: ‘團團圓圓’! ♥
I remember that I made Dango or Tangyuan syrup (湯圓糖水), but today is valentine’s day, is a special day, why not I make it again, but I changed a little bit of the recipe: add two different fillings ( red bean paste & black sesame seed paste ); the pastry: I made five different colour pastries, those colour are natural ingredients not the artificial colouring.
** Pink colour: use beetroot juice ** Green colour: use matcha powder/ green tea powder ** Yellow colour: use carrot juice ** Black colour: use black sesame seed powder ** White colour: just plain, don’t need to add anything
Chinese Valentine’s day : Tango II
For the black sesame seed paste filling : ( 麻蓉餡 )
- 50g Black sesame seed, roasted
- 30g Icing sugar, more or less
- 10 ml vegetable oil
- 10g corn flour or tapioca starch
- Milled the roasted black sesame seed in a coffee grinder mix with the other ingredients until it form a paste, chill it.
For the Red bean paste filling: ( 紅豆蓉餡 )
- Click in here
For the pastry Ingredient: ( to make one colour )
- 60g Glutinous flour 糯米粉
- 50ml Lukewarm water ( less or more )
- 1/2 tsp Vegetable oil
- Make one portion of this pastry with each colour, adjust the quantity of each colour by yourself, add a little bit at a time to combine all ingredients together, knead the dough until smooth, keep in a plastic bag and rest for half hour.
- Divide the pastry into few portions, I forgot to weight it, sorry! Make each pastry flat at the palm, and wrap in about 1/2 tsp of filing, roll into a little ball, repeat the remaining.
- Over medium to low heat, bring to the boil of one bowl of water in a saucepan, put few drops of oil with the water, put the tango into the hot water, let it boil and wait for all the tango float on to the surface, then put one cup of cold water in, and let it boil again, put one cup of cold water in and let it boil, repeat this step one more times, altogether add 3 times of cold water in and let it boil.
- Use a slotted spoon to take the tango into a bowl of cold water, set aside for later to use, this is the perfect way to keep the tango tender and chewy.
- Bring to the boil of another saucepan with water, add brown sugar and few slices of fresh ginger, I added few chinese red dates 紅棗 and dried longan pulp 桂圓肉 for extra flavour. Put all the cooked tango into the hot water and bring to the boil again, served!
- Put few drops of oil into the boiling water to prevent the tango stick to the bottom of the saucepan.
- Adjust the brown sugar by yourself. Ginger, red dates and dried longan pulp are extra, those are optional!
- You can put lots of different fillings to make ‘tango’, such as peanut butter, sesame seeds with sugar and chopped peanut…….