Tang yuan! Even though I generally eat this dessert warm, it still feels oddly refreshing. The texture is so perfect – like a softer, lighter, chewier (bigger) version of boba? And then the lightly sweet ginger broth rounds everything out and makes a bowl of tang yuan feel so wholesome and satisfying. ♡
I make a batch at least once a year now, usually during lunar new year. This year they were extra special because I used a couple of the Chef Rubber fruit powders Mike got me for christmas to give them fun colors (although I didn’t use enough of the passion fruit powder and they ended up still looking white haha).
Recipe is by What To Cook Today – I made a big batch so that I could freeze them for later (the bowl pictured above is the last bit I had leftover from February haha). Lately I’ve kept frozen ginger in the freezer too, so I just simmer a couple pieces in water for a bit, throw in some rice balls, wait for them to float, add some honey and then enjoy! ♡
