Tang yuan, which directly translates to soup ball, are usually homemade and consumed on special occasions like weddings and Winter Solstice Festival. Delicious colorful glutinous rice balls can be filled with black sesame paste, peanuts or simply as is!
Let's start cooking!
Step 1 - Make ginger soup
In a pot, boil 1 L water with pandan leaves, rock sugar and ginger.
Let it simmer on medium heat for 15 minutes. Set aside.
Step 2 - Make dough
In a microwave-safe bowl, mix glutinous rice flour and white sugartogether. Slowly stir in 235 ml water and mix well until smooth and no lumps. Cover bowl with plastic wrap.
Cook the mixture in the microwave on high (1000W), for 3 to 4 minutes. Leaving it covered, let the dough rest for 20 to 30 minutes until cool enough to handle.
On a clean flat working surface, sprinkle potato starch and place the cooled dough on the floured surface. Gently knead the dough for 2 minutes.
Step 3 - Color dough
- Divide the dough into 3 equal portions. Dip 1 drop of red dye in 1 portion, 1 drop of green dye in another portion and leave the last portion as is. Knead each dough until dye is evenly distributed. You should have 3 coloured doughs, pink, green and white.
Step 4 - Make tang yuan
Divide each colored dough into 4 even balls. Coat each ball with potato starch and form it into a flat round disc.
Fill each disc with 1 tsp bean paste filling and seal it by rolling into a ball.
Step 5 - Cook tang yuan
To the boiling ginger soup, gently place the tang yuan in.
When tang yuan starts floating in the water, let it cook for another 1 minute before removing from pot. This will take 3 to 5 minutes.
Ladle and serve!
Ladle colorful tang yuan and ginger soup in serving bowl and serve hot.