Oreo Tangyuan by @martinpraja

55 min

4 servings

🍪

10

Oreo

🧈

2 tbsp

Butter

🍚

120 g

Glutinous rice flour

🍬

2 tbsp

Granulated sugar

💧

80 ml

Hot water

🥛

150 ml

Evaporated milk

🥛

100 ml

Almond milk

  1. Mix
    • Oreo
    • Butter

    Put the Oreo into a chopper, and once the Oreo is fine, add the butter, then mix evenly.

  2. Shape

    Take about 15g portions, shape into balls, then rest in the freezer for 30 minutes.

  3. Mix
    • Glutinous rice flour
    • Granulated sugar
    • Hot water

    For the tangyuan, mix the glutinous rice flour with the sugar in a bowl, then pour in the hot water gradually while kneading, and knead until smooth.

  4. Cut
    • Oreo

    Cut the dough into about 17g portions, fill each with the previously frozen Oreo filling, shape into a ball, and repeat until the dough is used up.

  5. Boil
    • Hot water

    Boil the tangyuan in boiling water until cooked and floating.

  6. Serve
    • Evaporated milk

    Serve with the warmed milk broth.

Oreo Tangyuan by @martinpraja

55 min

4 servings

🍪

10

Oreo

🧈

2 tbsp

Butter

🍚

120 g

Glutinous rice flour

🍬

2 tbsp

Granulated sugar

💧

80 ml

Hot water

🥛

150 ml

Evaporated milk

🥛

100 ml

Almond milk

Preparation Steps

  1. Step 1/6

    Put the Oreo into a chopper, and once the Oreo is fine, add the butter, then mix evenly.

    🍪Oreo
    🧈Butter
    🔪Chopper

  2. Step 2/6

    Take about 15g portions, shape into balls, then rest in the freezer for 30 minutes.

  3. Step 3/6

    For the tangyuan, mix the glutinous rice flour with the sugar in a bowl, then pour in the hot water gradually while kneading, and knead until smooth.

    🍚Glutinous rice flour
    🍬Granulated sugar
    💧Hot water
    🥣Bowl

  4. Step 4/6

    Cut the dough into about 17g portions, fill each with the previously frozen Oreo filling, shape into a ball, and repeat until the dough is used up.

  5. Step 5/6

    Boil the tangyuan in boiling water until cooked and floating.

    🍲Pot

  6. Step 6/6

    Serve with the warmed milk broth.

    🥛Evaporated milk
    🥛Almond milk

Composition

Ingredients

Types

Sweets, Biscuits, Dairy, Grains, Liquids

Ingredients

Oreo, Butter, Glutinous rice flour, Granulated sugar, Hot water, Evaporated milk, Almond milk

Allergens

Gluten, Soy, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

220 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 32g, Fat: 9g, Fiber: 1g, Sugars: 13g

Nutritional Information

Minerals

Calcium: 110mg, Sodium: 110mg, Potassium: 140mg, Iron: 0.8mg

Vitamins

Vitamin A: 60mcg, Vitamin D: 0.3mcg, Vitamin B2 (Riboflavin): 0.1mg

Preparation

Time Information

Preparation

45 minutes

Cooking

10 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Chopper, Bowl, Pot

Appliances

Freezer

Type

Type

Type Of Dish

Dessert, Soup

Occasions

Winter Solstice Festival (Dongzhi), Everyday Dessert

Origin

Source

Platform

instagram

Original Creator

@martinpraja

Origin

Cuisine

Chinese

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Chewy, Sticky, Soft, Creamy

Flavors

Sweet, Creamy, Chocolatey, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Uncooked filled tangyuan balls : up to 1 month (store in freezer,keep in an airtight container or bag,boil directly from frozen, do not thaw first), Cooked tangyuan with milk broth : same day, best eaten fresh (serve immediately while warm,texture becomes firm and less chewy if refrigerated), Leftover cooked tangyuan (without broth) : 1-2 days (store in fridge in a sealed container,reheat gently in hot water or warm milk before serving)