Which one is better, Yuanxiao or Tangyuan? What is the difference between Tangyuan and Yuanxiao?

In my country, many regions eat glutinous rice balls during the Lantern Festival to pray for a smooth year and a happy family reunion. So, which one is better, glutinous rice balls or glutinous rice balls? What is the difference between glutinous rice balls and glutinous rice balls? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. Which one is better, Yuanxiao or Tangyuan?

2. What is the difference between glutinous rice balls and Yuanxiao?

3. Should we use hot water or cold water to mix the dough for making glutinous rice balls?

Which is better, Yuanxiao or Tangyuan?

It depends on personal taste. Yuanxiao is a traditional food in the northern region. Generally speaking, northerners prefer Yuanxiao. Southerners are used to eating glutinous rice balls since childhood. People living in the southern region are more accepting of the taste of glutinous rice balls. Whether it tastes good or not is a subjective factor. You can choose according to your taste.

What is the difference between glutinous rice balls and Yuanxiao?

1. Look at the size of the packaging: Judging from the glutinous rice balls and Yuanxiao bought on the market, the glutinous rice balls you buy are generally smaller than the Yuanxiao. These frozen soups are usually packaged products, and Yuanxiao is mainly eaten on the Lantern Festival, so most of the ones you buy are freshly made in bulk.

2. Look at the roundness: Tangyuan is made by mixing glutinous rice flour with water and then wrapped by hand. Its appearance is smooth and shiny. Yuanxiao, on the other hand, is made by mixing the fillings first and then rolling them out in a machine. The glutinous rice flour on the surface is dry powder, so the finished product will be relatively dry, with a bumpy surface and not round enough.

3. Taste: Glutinous Rice Balls and Yuanxiao use different fillings and taste different. In addition, Glutinous Rice Balls have moisture on the surface when they are made, while Yuanxiao is made of dry powder and is relatively lacking in water. Once the two are boiled, they can be easily distinguished based on the turbidity of their soup. The soup of Glutinous Rice Balls will be clearer than that of Yuanxiao.

When making glutinous rice balls, should we use hot water or cold water to mix the noodles?

When making glutinous rice balls, it is best to use hot water to knead the dough, or more precisely, warm water, which should not be too hot or too cold. If you use cold water to knead the dough, the dough will not be elastic. If you use warm water, the dough will be more elastic and it can also prevent the skin of the glutinous rice balls from cracking after being boiled.

In addition to buying glutinous rice balls in supermarkets, some families also make them by themselves. However, if you are a novice, it is worth considering whether to use hot water or cold water when kneading the dough.

Generally speaking, warm water is used when making glutinous rice balls. If cold water is used to knead the dough, the dough will not be elastic and will be very easy to break even after it is made. If warm water is used, the dough will be softer and the glutinous rice balls will be more elastic. It can also prevent the skin from breaking after being cooked.

In addition, when kneading the dough, if you feel that the dough is too sticky, do not add too much glutinous rice flour immediately. You can let it sit for a while before making it. This will make the surface softer and more elastic, and at the same time avoid wasting too much glutinous rice flour.