Winter Solstice Special: Taro Yuan Xiao

Another one for the journal: Link

Taro filling* I had chilling in the fridge made this super easy to put together. Started boiling a pot of water and by the time the water boiled, the balls were ready to be cooked. Yuan Xiao is much easier to make than Tang Yuan, imo. 

Added some ground sesame and sugar on top of the cooked dumplings since my filling wasn't very sweet. If the filling is sweet, perhaps skip the sugar. Ground sesame is bomb diggity. 

The alternate way to serve this is in a sugary ginger syrup, but that takes more time to make too. Plus essentially I was making this for 1 since CC doesn't eat mochi... yet. ;) 

*Refer to Taro & Pork Floss recipe