Indulge in the delightful flavors of traditional Chinese dessert with this easy-to-make jiu niang tang yuan soup recipe.
Combining the chewy texture of tang yuan with the sweet aroma of jiu niang, this dessert is sure to please your taste buds and warm your soul.
Follow my simple steps to create a bowl of warm and comforting tang yuan soup infused with the rich flavors of fermented rice wine.
A Sweet Tang Yuan Soup
After shaping and cooking the tang yuan, I often find myself with leftovers, which I conveniently freeze for later use.
This way, whenever the craving strikes, I can easily retrieve a portion of frozen tang yuan and whip up a comforting bowl of jiu niang tang yuan soup.
Freezing them ensures their freshness and allows me to enjoy this delightful dessert at any time without the need for extensive preparation.
About The Tang Yuan Soup Ingredients
- Tang yuan: I’ve prepared 10 homemade tang yuan using my recipe for glutinous rice balls, but feel free to use store-bought ones if you prefer.
- Jiu niang: Jiu niang, or fermented rice wine, adds a distinct sweet and tangy flavor to the tang yuan soup, enhancing its overall taste and aroma.
- Ginger slices: Ginger adds a warm and peppery kick to the soup. You can swap fresh ginger with ground ginger. Use 1/4 to 1/2 tsp ground ginger for every 1 tbsp of fresh ginger.
- Red dates: I used red dates, but you can also use black dates as an alternative. Red dates have a slight sweetness with a lovely caramel-like taste. On the other hand, black dates have a smoky taste and aroma. Remember, choose pitted or seedless red dates to make it less hassle to eat.
- Goji berries: These are sweet and sour, which is reminiscent of the taste of cranberry and cherry. I recommend adding this last and not at the beginning, or else the soup will take its sour taste.
Ingredients:
- Tang yuan, 10 (glutinous rice balls),
- Red dates, 30g
- Jiu Niang (fermented rice wine), 1 cup
- Fresh ginger, 3 slices
- Brown sugar, 30g (adjust to taste)
- Cornstarch slurry (1 tbsp of cornstarch and 2 tbsp of water)
- Goji berries, 10g
Recipe instructions:
Bring a pot of water to a boil and gently add the tang yuan and red dates. Stir them gently to prevent sticking to the pot.
Once the tang yuan floats to the surface, add the jiu niang, fresh ginger slices, and brown sugar.
Stir gently to combine and allow the flavors to meld together.
In a small bowl, mix the water and cornstarch until smooth and add it to the pot to thicken the soup slightly.
Finally, sprinkle in the goji berries for added color and nutritional benefits.
Serve the jiu niang tang yuan hot and enjoy the comforting flavors of this traditional Chinese dessert.
Jiu Niang Tang Yuan Soup Recipe
Ingredients
- Tang yuan 10 (glutinous rice balls),
- Red dates 30g
- Jiu Niang fermented rice wine, 1 cup
- Fresh ginger 3 slices
- Brown sugar 30g (adjust to taste)
- Cornstarch slurry 1 tbsp of cornstarch and 2 tbsp of water
- Goji berries 10g
Instructions
- Bring a pot of water to a boil and gently add the tang yuan and red dates. Stir them gently to prevent sticking to the pot.
- Once the tang yuan floats to the surface, add the jiu niang, fresh ginger slices, and brown sugar.
- Stir gently to combine and allow the flavors to meld together.
- In a small bowl, mix the water and cornstarch until smooth and add it to the pot to thicken the soup slightly.
- Finally, sprinkle in the goji berries for added color and nutritional benefits. Continue cooking for 30 seconds to 1 minute before serving.
