Tang You Guo Zi (Sichuan Brown Sugar Glazed Glutinous Balls)
Coating brown sugar in oil! Golden Mochimochi Dumplings Stuck in a Skewer
Description
A beloved traditional snack on the corners of Chengdu, Sichuan. Glutinous rice balls are slowly deep-fried in a wok filled with oil AND melting black sugar. The sugar naturally coats the balls in a glass-like caramel shell while the inside stays fiercely chewy. Eaten on a bamboo skewer.
Restaurants serving Tang You Guo Zi (Sichuan Brown Sugar Glazed Glutinous Balls)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Glutinous rice flour
- Rice flour
- Hong Tang(Black sugar chunks)
- Veg oil(for frying)
- White sesame
Instructions
- [Authentic Recipe & Differences]
- (Dough) Blend glutinous rice flour and regular rice flour, knead with warm water until earlobe-soft, and roll into ping-pong balls. (*Traditionally, absolutely no filling is inside).
- [The Ultimate Pro Trick]: Pour generous oil into a wok and drop 'massive chunks of Hong Tang (black sugar)' DIRECTLY into the oil.
- Turn on low heat, slowly melting the sugar within the oil.
- As the oil warms and sugar melts, drop the dough balls in.
- Fry slowly on low heat, stirring gently and constantly to prevent sticking and burning.
- The balls puff up from the heat, and the melted caramel naturally glues itself evenly to the surface, forming a beautiful 'amber/red-brown' shell. Remove from oil.
- Toss heavily in white sesame while piping hot, and thread 4-
- onto a bamboo skewer.
Learn more Spice, substitutes, tips
Key spices
Intense roasted aroma of charred black sugar、Sesame scent
Substitutes at Japanese supermarkets
(Fry Shiratama mochi and toss in black sugar syrup)
Pairing
Jasmine Tea / Spicy skewers(alternating savory/sweet)
Trivia
[Trivia] Beautifully nicknamed 'Swan Eggs'. Heating oil and pure sugar together makes it a violent calorie bomb, but it is engraved in the souls of Chengdu locals as the ultimate 'sweet palate cleanser' while eating extreme spicy Sichuan food.
Eating tips & etiquette
[Unique Eating] Bite them piping hot off the skewer. The outside is 'crispy and shattering' like candy glass, while the inside is slightly hollow, 'chewy, and fluffy'. The profound sweetness of the black sugar spreads, making it a supreme street sweet.
Allergen
Sesame