Wednesday, March 9, 2011

Glutinuous Rice Ball (Tang Yuan)

I totally forgot all about this dessert which we made on the 15th day of chinese new year. Mom said if we were to really follow the chinese tradition, we best make this simple dessert and everyone just need to take one or two of the tang yuan (if you dislike the dessert). And with that, hubby just took 1 miserable pathetic piece of ball to show his cooperation. It's good I have red coloring in my baking box and thus we were able to have at least an auspicious color for the occasion. Bascially, the dessert requires just water, ginger (we threw in lots), sugar (we used molasses, thus the dark color), pandan leaves and the glutinuous rice ball.

Method :
1. Boil water with ginger and pandan leaves for at least 20 mins.
2. Turn fire to medium heat and add in the glutinuous rice balls.
3. When the balls surface up in the water, it means they are cooked. Then add in the sugar/molasses. Stir well and it's ready to be served.

My cooking tips : To make the rice ball, you knead the rice flour with water and roll into balls. Before you cook in the water, chill the balls in the fridge for about half an hour. This will prevent the balls from cracking too much in the boiling water.

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