Tang Yuan (Glutinous Rice Balls)
Tang Yuan Recipe
This recipe uses pre-made fresh tang yuan dough sold at local wet markets in Singapore during dong zhi and yuan xiao period. To make tang yuan from scratch, check out this recipe.
- 2 packets (roughly 200 grams each) tang yuan dough white and pink
- 80 grams ginger bruised
- 80 grams chunk of gula melaka (to taste) may substitute with rock sugar or brown sugar; however gula melaka will be more aromatic
- 2 pandan (screw pine) leaves dried ends cut, tied in a knot
- any tang yuan fillings of choice e.g. peanut, sesame or gula melaka morsels
- For unfilled tang yuan, simply shape the dough into even-sized balls.
- For filled balls, after shaping to a ball which is ideally at least 3.5 cm (1.5 inches) in diameter, flatten it in your palm using your thumb, put filling in center, cup the edges to the center and roll into a ball.
- Bring a pot of water (enough water to submerge the dumplings completely) to boil. Add the tang yuan into the boiling water and cook until they float to the surface. Transfer them immediately to a large bowl of room temperature water until cooled.
- To cook the sweet soup (糖水), add 1 litres of water, pandan leaves, gula melaka and ginger to a pot. Bring to a boil and reduce heat to a simmer until the sugar is fully melted.
- To serve, add tang yuen to a serving bowl and ladle the sweet soup over.