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Easy Mochi or Tang Yuan in Ginger Brown Sugar Soy Milk Broth

No matter how you like to call them, these cutesy little "balls" are a dream dessert! They're soft, chewy, bouncy, and have just the right amount of subtle sweetness. Biting them is like your teeth sinking into a dream... I also made a warming and sweet ginger brown sugar soy milk broth to make them an even more comforting treat for winter.


These glutinous rice balls or very similar versions are called so many different names in different cultures, in China, you have Tang Yuan, which are usually made with either a sweet filling with black sesame or peanuts or a savory filling with meat and vegetables; 


In Japan, of course, you have Mochi and Dango, which are slightly different believe it or not, and they are made in so many different colors and flavors, with or without fillings; and then in Thailand, you have Bua Loy, which is colorful glutinous rice balls in a sweetened coconut milk broth. And those are just the ones I know!


It's not a coincidence that they're so popular in many regions and countries, they are literally a dream! So tender and soft like baby's cheeks, bouncy, chewy, but NOT STICKY! Of course, they have a chewy gooey texture but no they would not stick to your teeth!


I flavored them with vanilla ice cream protein powder and chocolate peanut butter protein powder from Vedge Nutrition. They contain 0 added sugar but their taste is truly worth their name - vanilla ice cream and chocolate peanut butter, literally! They used organic bananas as a sweetener which is so genius. And 1 single scoop packs 25 grams of protein! You can use my code "VEGANBUNNY" for a discount on any order! ^^


Watch the video below for the process and please read through the written recipe for measurements and details! And if you try the recipe or have any additional questions come hang with me on Instagram and Tiktok ^^


INGREDIENTS:

1 cup glutinous rice flour, divided in two
1 tablespoon cacao powder
1/2 cup of hot water, divided in two
Cinnamon for dusting, optional
*if you're not using protein powder, add some sweetener or seasoning of choice

For the ginger brown sugar soy milk broth -
1 1/2 cup soy milk
1 inch fresh ginger, thinly sliced
1 tablespoon brown sugar

TO MAKE:

- In a bowl, combine half the glutinous rice flour, vanilla protein powder, mix evenly;
- Slowly pour in 1/4 cup of hot water, while you stir the mixture to combine with the water, little flour clumps should start to form and start mixing and kneading them together to form a dough ball;
- If this is your first time making mochi, you can use a silicone spatula to mix the flour so it doesn't stick to it easily;
- Once a dough ball forms, knead till it's smooth, it should be soft but not tacky;
 
- Please note that different brands of glutinous rice flour absorbs water differently, so if your dough is too wet, add a touch more flour, if it's too dry, do NOT start pouring it more water, instead, wet your hands then continue to knead, work in more moisture little by little;
- Do the same with the chocolate flavor, but add the cacao powder and chocolate peanut butter protein powder;
- Cover both dough balls with plastic wrap and let them rest for 20 minutes;
- When the dough balls are ready, roll it into a long strip of the thickness you want the balls to be, then cut into small cubes, and roll each cube into a ball in your palms;
- Bring a pot of water to boil, gently drop each mochi ball into the water, cover with lid, and bring to a boil again;
- Once they are floating on the surface, remove the lid and let them cook for another 5 minutes;
- Prepare an ice water bath, once the mochi balls are done cooking, strain and drop them into the ice water immediately, this is to prevent them from sticking together;
- Peel the ginger with a spoon and thinly slice it, add soy milk, ginger, brown sugar to a milk pot, bring to a very gentle boil and cook over low heat for 20 minutes to get all the flavors from the ginger;
- You either put the mochi back into the milk pan to warm them up a little or just serve the mochi in the milk broth, dust with cinnamon, enjoy!

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