Tang Yuan and QQ Ball - Tulip Recipe

Serve up the perfect mix of refreshing and chewy in a single bowl! This special dessert combines chewy black sesame-filled Tang Yuan, purple sweet potato QQ Balls with a melted dark chocolate center, assorted jellies, and a sweet, creamy sauce over crushed ice. It's a perfectly refreshing treat to satisfy your sweet tooth 

Black Sesame Filling

110 gram Tulip White Compound

90 gram Black Sesame Paste

10 gram Sun Flower OIl

Instructions:

• Melt the Tulip White Compound
• Add in the black sesame paste and sun flower oil, mix well.
• Put in the piping bag and pipe the filling into the mould and freeze it.
• Take out and dust it with a bit of tapioca or glutinous rice flour.
• Put it in the air tight container to keep it frozen.

Tang Yuan Dough

100 gram Glutinuous Rice Flour

20 gram Tapioca Flour

1 gram Salt

90 gram Warm Water

Instructions:

• Mix the dry ingredients in a bowl.
• Add in the warm water, knead the dough until mix well.
• Prepare some boiling water
• Take some of the dough around a quarter or half and boil the dough and mix the cooked dough with the raw one until smooth. This technique called Yudane, where you mixed some cooked dough with the raw one, to make it more chewy.
• Wrap the dough to prevent it from drying.

Dark Chocolate Filling

50 gram Tulip Dark Chocolate Filling

Instructions:

• Heat the Tulip Dark Chocolate Filling for 10-20 seconds.
• Put in the piping bag and pipe the filling into the mould and freeze it.
• Take out and dust it with a bit of tapioca or glutinous rice flour.
• Put it in the container to keep it frozen.

QQ Ball

220 gram Steamed Purple Sweet Potato

20 gram Sugar

60 gram Tapioca Flour

Instructions:

• Blend the purple sweet potato until smooth.
• Add in the sugar (make sure it’s still hot).
• Add in the tapioca flour and knead the dough until mix well.
• Do the Yudane technique. Mix until smooth.
• Wrap the dough to prevent it from drying.

Dark Chocolate Pudding

250 gram Water

65 gram Milk

2 gram Agar-Agar

2.5 gram Jelly Powder

20 gram Tulip Cioccolato Chocolate Drink Powder

30 gram Tulip Dark Chocolate Compound

Instructions:

• ix water and milk in the pan.
• Add in the agar-agar and jelly powder, whisk it.
• Turn on the stove and whisk it
• Before it shimmering add in the Tulip Cioccolato Chocolate Drink Powder, whisk it well.
• While shimmering add in the Tulip Dark Chocolate Compound, keep stirring.
• When it’s boiling, pour into the silicon mould.
• Chill it in the fridge until it ready to use.

White Chocolate Jelly

180 gram Water

15 gram Sugar

3.75 gram Jelly Powder

1.5 gram Agar-Agar

75 gram Tulip White Compound

Instructions:

• Mix water and milk in the pan.
• Add in the agar-agar and jelly powder, whisk it.
• Turn on the stove and whisk it
• While shimmering add in the Tulip White Compound, keep stirring.
• When it’s boiling, pour into the silicon mould.
• Chill it in the fridge until it ready to use.

Creamy Sauce

350 gram Evaporated Milk

70 gram Whipping Cream

40 gram Condensed Milk

Instructions:

• Mix all the liquid together.

Sugar Syrup

(to submerge the Tang Yuan and QQ Ball prevent it to sticking together)

300 gram Water

60 gram Sugar

Instructions:

• Make a sugar syrup and submerge the cooked Tang Yuan and QQ Ball.

Assemble:

• Tang Yuan with Black Sesame Filling

• QQ Ball with Dark Chocolate Filing.

• Dark Chocolate Pudding

• White Chocolate Jelly

• Creamy Sauce

• QQ Ball (Purple Sweet Potato, Red Sweet Potato, and Cilembu Sweet Potato)

• Chrysanthemum Jelly

• Clear Boba

• Grass Jelly

• Sagoo Pearl
• Crashed Ice

Assembly:

• Scale around 10 grams of Tang Yuan Dough and add in the frozen Black Sesame Filling, close it tight into a ball. Lightly dust it with tapioca flour.
• Scale around 10 grams of QQ Ball and add in the Dark Chocolate Filling, close it tight into a ball. Lightly dust it with tapioca flour.
• Cook it in the boiling water and submerge in the sugar syrup.
• Prepare the bowl and fill it with crashed ice.
• Add in all the toppings on top of the ice.
• Pour the creamy sauce on top.