Pumpkin Corn Tangyuan (Glutinous Rice Balls)

Pumpkin Corn Tangyuan

　　Pumpkin Corn Tangyuan

　　　Although the ingredients used in this dish are grains and cereals, the selection of materials is quite particular.

　　The pumpkin should not be young but slightly more mature. It also needs to have a relatively high sugar content, so that the final result has a natural sweetness.

　　Although it’s called “corn tangyuan,” it’s not your ordinary glutinous rice ball. When you try it for the first time, the texture is smooth, as if some ingredient like glutinous rice flour has been added—otherwise, generally speaking, cornmeal is hard to shape into balls. Yet, the owner told me that the only ingredient is corn. It’s truly surprising.

　　After asking around, I learned that these “corn tangyuan” are made using fresh corn—corn that has just been picked and still contains moisture—directly ground with a stone mill. What comes out is not a powder but a thick, viscous paste. The paste is hand-shaped into balls and then boiled in the pumpkin soup until cooked, ready to be served.

　　The younger the corn used in the ingredients, the smoother the texture will be. If slightly older corn is used, coarse fibers will affect the mouthfeel and make it harder to shape. However, taste is subjective—everyone can choose what they prefer.

　　On the plate, aside from the sweetness of the pumpkin and the aroma of the corn, there is also a faint hint of laozao (fermented glutinous rice) flavor. It’s very refreshing to eat during hot summer days.