Next step: Mochi with vegan durian ice cream inside…mmmmm. Can anyone make this raw?
Durian Tang Yuan or Mochi (makes 7 to 8 balls)
Recipe from http://hungerhunger.blogspot.com
- 3/4 cup finest, freshest glutinous rice flour
- 1/4 cup room temp water
- 1/4 cup durian flesh, mashed with a fork and hard clumps removed & half-frozen
- Topping: fresh or desiccated coconut shavings
- Light gula melaka syrup, or any other sugar syrup (like maple syrup or agave)
1. Mix the flour with the water until the dough comes together. You may
have to add more flour or water. Divide into 7 or 8 small portions.
2. Dust your palms, roll one portion of dough into a smooth ball, then
press it into a flat circle (not too thin or the durian will seep
through) and put a teaspoon of durian flesh inside. Pinch the edges
together to seal and roll again into a smooth ball. Repeat until all the
dough is done. Place tang yuan into fridge to firm up, about 15
3. Bring a pot of water to boil. Take the tang yuan out from the fridge.
Dust your hands again with glu rice flour, roll the tang yuan between
your palms until round and smooth and drop them into the boiling water.
Immediately use a pair of chopsticks or slotted spoon to move the balls
so that they don’t stick to the bottom of the pot. Turn the heat to
medium. When the balls rise, they are done. I like to switch the fire
off, cover the pot and wait a couple of minutes.
4. Scoop the balls out with a slotted spoon onto a bowl. Sprinkle coconut shavings and drizzle with sugar syrup.