Tang Yuan is a dish that’s very festive and celebratory. It is a bowl that cheers you up from the minute you see it on the dining table, to the minute you drop the spoon into an empty bowl after the meal is done.
Traditionally eaten during Dongzhi festival, consuming these chewy balls traditionally means a person is a year older.
These sweet Chinese dumplings look so cheerful, that you cannot help but wonder if you can try it out at home. With the right ingredients and tips, you definitely can enjoy this during the joyful Chinese New Year!
Here’s our 10 minute Tang Yuan recipe.
1. 1/3 cup brown sugar
2. 2 to 3 pandan leaves, tied into a knot
3. 1 ½ cups of water
4. A piece of ginger, peeled and pounded
1. 7 oz water
2. Red and yellow food colouring
3. 2 cups glutinous rice flour
1. Boil water in a pot, add the pandan leaves, and ginger, and bring to boil over medium heat.
2. Add sugar and let it simmer. Set aside after 15 minutes.
3. In another bowl, mix glutinous flour with water. Knead to form a dough.
4. Divide the dough into 3 portions. Add 2 to 3 drops of food colouring to each portion to make the dough yellow and red.
5. Roll the dough into small balls and set them aside on a slightly damp cloth.
6. Drop the dumplings into a pot of boiling water. As soon as they float, drop them into the syrup water.
Plate up and serve!
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