🤤 Dad's CHEWY Sesame Tangyuan! (Sweet Glutinous Rice Balls 甜湯圓)
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元宵节快乐
Wow, this is the first time I've seen ginger in a sweet food setting (and that's not my sicktime tea lol). I hope I can make this someday, I don't have access to black sesame sadly but could this work with regular sesame seeds? The peanut butter sounds so appetizing 😋
Thanks for sharing this! I'm still deciding between running out to get some frozen ones last minute or trying my hand at making my own!
My aunt used to make a mild version of this with less sugar and no filling.
I never cease to be amazed with the sheer diversity in tang yuen recipes. In my not-Chinese mind, it's like an ice cream sundae, where you can go classic or swap out ice cream flavors and toppings accordingly (and that's not even taking the savory versions into account). I can't even pick a favorite filling, but the most decadent is definitely the pure peanut butter ones that I saw on an old episode of Yan Can Cook, no joke. This new year, I already made and froze my little stockpile of black sesame tang yuan, but I'm going to try this milky soup because that's a new variation for me!
💕 we have similar dish in Vietnamese, but the filling is with mung beans, and the sauce or syrup is with brown sugar, ginger and coconut milk on top
Thanks for the introduction of Canto-Mando course and sponsorship 👍👍👍👍👍👍👍👍
First of all, thank you so much for the recipe! I'm super excited to try making the black sesame filling, it's my favourite and sometimes the store bought versions aren't as nice. Secondly, I'd just like to say my family uses something called 冰糖 (rock candy???) and Idk, to me it just tastes nicer than just plain white sugar. I know some that use brown sugar too but I haven't tried that myself.
Third and lastly, can you please show us a photo,, maybe on your IG, of the tang yuan filling after it's been cooked??
Anyways, really glad for this video and I'm super excited to make it, thank you and your parents so so so much for the recipe as well as their stories and anecdotes.
Love from Malaysia.
This looks bombbbbbb
劉師父。祝福你們團團圓圓。身體健康。賞心悅目。一家人平安快樂。
Hi Randy, love your channel. Can you clarify if the recipe uses 10 or 15 oz of glutinous rice flour? Your dad said 15oz in Cantonese.
Is it possible to make from the rice? How similar is it to mochi? We make mochi with our bread machine. Looks interesting and delicious!
This isn’t some thing I would usually like but it looks like fun and it’s interesting.
看煮湯圓的視頻，這集視頻很特別，尤其個糖水，來自香港，巳点赞👍
Does the dad speak any English? Because the mom has good English the frozen one I eat is made in China.
In Singapore, we make with pandan leaves
Appreciate so much tips and skills on making and cooking this tang yuan.
About to make our own tang yuan tomorrow. Lucky to see this video tonight. Too bad we already buy the ingredients for coconut tang yuan but I will make use of the tips given in this video to make mine.
So great that you and your dad are working together to bring these wonderful recipes to your fans. Your dad obviously has a wealth of chef experience under his belt. I am 70 years old and just started cooking Chinese style dishes after my wife bought me a wok for my birthday. I love that your dad's recipes are quick and simple and well presented. Thanks!
This is the first time I've seen a youtuber be sponsored by/ promote another youtubers product!! Don't know why it's so exciting but I feel like this should be the spirit of this site ♡
I really, really loves to watch & learn Chinese cooking. I been doing well with making Asian food. Thanks so much!! 💕 💕 💙 💙 😋 😋 👍 👍 😃 😃
Nice video New subscriber here from Pakistan
🤣 I just saw the crown princess in a Chinese period drama eat this. The sweet version in a liquid. Unfortunately in the Drama, her dumpling broth was laced with saffron, which was supposed to cause miscarriage!!(DRAMA). But they looked soo delicious and I have never heard of the sweet version, so thank you for this video! I will try to make my own!!
What type of portable butane stove does your dad use?? I see him use it all the time. Brand, model??
Is this simmilar to "dango" ?
Nice 👍 your dad’s a pro!
I love these at breakfast with my coffe the seasme is soooo good. Awesome channel guys!
One of my favourite desserts and I did not know how to prepare it, so thank you 🙂
When I see Daddy Lau cook it warms my heart. I grew up in the restaurant industry and I know all the hard work, long hours and physical demands of the Chinese kitchen. My mom's fingers are deformed from cooking with the heavy wok for 28 years. So when I see Papa Lau's hands I can also sense all the hard work he has put in to raise his family. He must be so proud of you and your wife for bringing his recipes to the world. I also love his vest! Total Chinese papa vibes haha. Keep up on the incredible work Lau family!
As an Indian this reminds me of Rasagolla.. white chewy spongy paneer balls in sugar syrup
Dear Daddy Lau & Junior,
I have to say that the most lovely things for all the cooking clips that you shown us are using the imperial measuring system. I came from old generation and I feel much fed up with the metric system at all. US fought for their independence from UK, though, they still keep lots of the old tradition for which I am so thankful, to be honest.
Thank you so much for your channel! My family is Vietnamese and based off your dad’s recipes, our cuisine and ingredients are very similar. I’ve been using your channel to recreate so many of the food that I ate growing up. I’m so thankful I get to share these dishes with my husband and siblings; as well as make them for my mom in return now.