Tang Yuan (汤圆) Glutinous Rice Ball

Tang Yuan (汤圆) is usually eaten during Dong Zhi festival (冬至) where family to 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, come to symbolism the family togetherness. Different colors also represent different positive meaning. I still remember my mother and grandma would stay in the kitchen chit-chatting while rolling the dough into balls. I would then play with it and it was so much fun!

Tang Yuan (汤圆) Glutinous Rice Ball

2014-11-11 13:48:36

Serves 3

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Ball

1 cup of glutinous rice flour
½ cup of water (For making the dough)
Red colouring
Green colouring

Soup

4 cups of water
Few stalk of pandan leaves (also known as Pandanus amaryllifolius)
½ cup of white sugar

Instructions

In a large bowl, add in flour and water together and roll it into dough. If the dough is too soft, add more flour. If the dough is too hard to press, wet your hands with water and continue to press, this will soften the dough.
Continue to knead the dough for a few minutes.
Divide the dough into 3. (Mine weigh about 250grams, so each about 80 grams)
In 1 of the 3 dough, add in red food coloring using disposable stick/chopsticks. Knead till the color is spread evenly. (If the dough is too hard, wet your hands)
In another 1 of the 3 dough, add in green food coloring using disposable stick/chopsticks. Knead till the color is spread evenly. (If the dough is too hard, wet your hands)
Leave 1 parts of the dough white.
Roll into balls. (I prefer mini) (If the dough is too hard and kept breaks apart, wet your hands)
Wash pandan leaves and tie.
In a pot high heat, add in water and pandan leaves, bring it to a boil. Simmer for a minute.
Remove pandan leaves, reduces the heat to medium-high. Add in sugar and ball.
Simmer until all the balls has cooked and floated. Bring it to a boil and shut of the heat.
And now it's done!

Notes