For a Japanese twist on Tāngyuán, try making Mochi Tāngyuán using a food processor. The sticky rice flour is processed with glutinous rice flour in the food processor until well combined. Water is gradually added to form a smooth dough. The dough is divided, filled with a sweet filling of your choice, and shaped into balls. These Mochi Tāngyuán can be cooked in boiling water and served in a sweet soy sauce syrup for a unique and delicious dessert. The combination of the chewy mochi-like texture and the sweet filling creates a delightful contrast of flavors and textures.
