Making Tangyuan yourself
I haven’t met anybody that makes it themselves – instead everybody buys the frozen balls filled with peanut, sesame, or green bean at the food market. Or they buy it in a restaurant, which similarly probably purchases the balls from the food market.
Now I know why. The outer coating has to be constructed around the filling iteratively – at least 10 times for each ball. Even compared to making jiaozi, it is slow. But maybe I can have a tangyuan-making party in the future like I have done with jiaozi. That way I can experiment with fillings other than the ones I can usually find in the market. For example, I think Durian Tangyuan might taste quite nice…