Production steps Lai Tang Yuan Pi is mainly made of glutinous rice. The glutinous rice is soaked in clear water. In different seasons, the soaking time required for making Lai Tang Yuan is different, and the water should be changed during soaking. The stuffing of Lai Tangyuan is mainly black sesame seeds. Stir-fry the black sesame seeds with low fire, remove them, add flour and sugar, stir them evenly, and then make them into spherical stuffing. The process of wrapping dumplings with the prepared glutinous rice skin and black sesame stuffing can be cooked in a pot after being wrapped, and the excess dumplings can also be stored in the refrigerator.
Precautions when making: Because the stuffing of Lai Tangyuan is made of black sesame seeds, if the black sesame seeds are fried for too long, the boiled dumplings will have a bitter taste. The correct method should be to stir-fry black sesame seeds with a small fire and turn them frequently, and carefully pick out the impurities doped in them. In the process of cooking dumplings, a certain amount of cold water should be added at an appropriate time to prevent them from tumbling out of the pot, and the dumplings made in this way are more sweet and soft.
The origin of Lai Tangyuan The earliest origin of Lai Tangyuan can be traced back to 100 years ago. At that time, Mr. Lai Yuanxin, the founder of Lai Tangyuan, often sold it on the streets of Chengdu. The dumplings he made had the characteristics of airball and were very sweet and delicious, which was very popular at that time, and Lai Tangyuan also originated from his name. After that, Mr. Lai developed many different flavors of glutinous rice balls and eating methods, which became more and more popular. In the long run, Lai glutinous rice balls became his signature and one of the most popular snacks in Chengdu.