Oatmeal Tangyuan

Wong Han Siang Brandon

For tangyuan:
- 30g Quaker Instant Oats
- 50g glutinous rice flour
- Red food colouring
- 80ml warm water  

For soup:
- 5-6 pandan leaves
- 8 slices old ginger
- 4 tablespoons coconut flower sugar
- 300ml hot water  

Optional: 120g red bean paste (10g x 12pieces)


1. Weigh red bean paste into 10g each, shape into ball and keep in freezer for later use (about 30 minutes). Chilled filling help the wrapping process.  

2. Blend the oats and glutinous rice flour into fine flour. Pour in warm water and mix till dough forms. Use the tip of a toothpick to add in red food colouring, kneading after each addition until a light pink dough forms.  

3. Divide the dough into 13g each. Shape into ball and leave aside. Cover the balls with wet cloth to prevent dough from drying.  

4. Flatten the ball and wrap with red bean filling.  

5. Bring a pot of water to boil. Add in pandan leaves, ginger and coconut flower sugar. Keep at a low simmer for approximately 10min.  

6. Add in the tangyuan and keep the heat at medium low. Cook till the tangyuan floats to surface.  

7. Serve warm in soup or coat with toasted oatmeal.

Adding oatmeal into the glutinous rice flour make these tangyuan easy to digest and increase the nutritional value too. Tip: The texture of tangyuan depends on proportion of glutinous rice flour and oatmeal used. The more oatmeal used, the chewier the texture will be.

Coconut flower sugar is a healthier substitute for refined sugar with many amazing health benefits given its low fructose content and low glycemic index.

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