Friday, December 21, 2012

Tang Yuan (汤圆) Glutinous Rice Ball - DongZhi Festival

Tang Yuan (汤圆) is usually eaten during Dong Zhi festival (冬至) where family get together. Tang Yuan can be either large or small, filled with paste or non-fill depending on personal preference. The round shape of the ball symbolise the family togetherness. 

Uncooked  Tang Yuan Balls 

Tang Yuan (汤圆) Glutinous Rice Ball

Rice Ball:
1 cup of glutinous rice flour
½ cup of water (For making the dough)
Red colouring
Sweet Soup:
4 cups of water
2 pandan (screw pine) leaves, tied in a knot
80g Ginger bruised
½ cup of brown sugar (may substitiute with rock sugar or gula Melaka morsels)

1.   In a large bowl, add in flour and water together and roll it into a dough.
2.   If the dough is too soft, add more flour.
3.   If the dough is too hard to press, wet your hands with water and continue to press. This will soften
      the dough.
4.   Continue to knead the dough for a few minutes.
5.    Divide the dough into 2.
6.    In one of the dough, add in red food coloring. Knead till the color is spread evently.
7.    Leave 1 part of the dough white.
8.    Roll into balls. Simply shape the dough into even-sized balls.
9.    Bring a pot of water (enough water to submerge the rice balls completely) to boil. Add the tang
       yuan into the boiling water and cook until they float to surface. Transfer them immediately to a
       large bowl of water until cooled.
10. To cook the sweet soup (糖水), add 4 cups of water, pandan leaves, brown sugar and ginger to a  
       pot. Bring to a boil and reduce heat to simmer until sugar is fully melted.
11. To serve, add tang yuen to a serving bowl and ladle the sweet soup over.

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