Thursday, September 25, 2008
Tang Yuan (Plain)
Tang Yuan (Plain)
Balls:
120 g glutinous rice flour
100g water
2 drops of Food colouring
Sugar syrup:
400ml water
1 pandan leaf
Sugar (to taste)
Other important preparations:
Pot of boiling water for cooking tang yuan
Cool water for rinsing cooked tang yuan
Wet cloths for tang yuan preparation
Cooking method:
1) Prepare the sugar syrup one night before by boiling the water and pandan leaf together, adding the sugar to desired sweetness.
2) Mix the flour and water together until it forms a mouldable paste resembling clay.
3) Add the desired food coloring and mix well.
4) Divide the paste into smaller pieces and roll each one into a small ball.
5) Place each rolled ball onto a plate covered with a wet cloth to prevent sticking.
6) Bring a pot of water to boil and have the Tang Yuan boil in the water until it floats on the surface.
7) Scoop out the floating balls and place them in a small bowl of cool water to rinse.
8) Place them in the prepared sugar syrup. Serve.
9) Repeat this process for different coloured Tang Yuan, always cooking the lighter colors before the darker ones.
Note*: Tang Yuan dough hardens when exposed to air for long periods of time. Be sure to cover the dough with a wet cloth if not using.
