What many don’t know is that it is also part of the Mid-Autumn Festival, albeit with the addition of osmanthus wine.
The wine is consumed while very young, traditionally during the Mid-Autumn Festival together with delicacies like mooncakes, mini taro and water caltrop. The result is an amazingly fragrant infusion that makes this tang yuan different from the usual varieties. The trickiest part of making tang yuan is getting that springy texture. It takes a fair bit of kneading for the dough to develop enough gluten to make the rice balls al dente.
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