Sweet Green Tea Dumplings - Tang Yoon

(makes 50 dumplings)

Filling:

  • 2 tablespoons Lion Custard Powder
  • 2 cups non-dairy milk
  • 1/4 cup sugar, more or less to taste
  • 2 tablespoons green tea powder
  • 1 tablespoon coconut oil

Dough

  • 2 cups glutinous flour
  • 1 3/4 cup water

Syrup

  • 2 cups water
  • 1/4 cup brown sugar
  • 1 inch ginger, sliced

Directions

  1. In a pot, mix custard powder, sugar and non-dairy milk until there are no lumps. Heat over medium heat until thickened. Mix in green tea powder and coconut oil. Set aside to cool.
  2. Put custard mixture into a piping bag and pipe nickle-sized balls onto parchment paper. Put into freezer for 3-4 hours or until frozen.
  3. Prepare dough by mixing glutinous rice flour and water with hands.
  4. Pull out 1-inch pieces of the dough. Flatten with fingers and put frozen custard filling into the center. Seal the dumpling and roll in between hands until a ball forms. Place onto a sheetpan with parchment paper.
  5. Dumplings can now be cooked immediately or frozen for later. If cooking immediately, add dumplings to boiling water and boil for 1-2 minutes or until dumplings are floating. If cooking frozen dumplings, time will be about 5 minutes.
  6. To prepare the syrup, bring to a boil the water, sugar and sliced ginger. Turn off heat.
  7. Add dumplings to the syrup and serve.