Traditionally eaten on the last day of Chinese New Year, these jewelled dumplings in a sweet soup base have been given an all-natural twist.
Tang Yuan Balls
- 300 g glutinous rice flour
- 3 tsp sugar
- 2 pandan leaves
- 0.5 red dragon fruit
- 1 liter water
- 80 g ginger
- 80 g rock sugar
- 1 pandan leaf
Divide flour and sugar equally into 3 bowls. Gradually add water to first bowl and knead the dough until soft, smooth, easily pliable yet not sticky to the touch (too wet), nor crumbly (too dry).
Blend shredded pandan leaves with water and strain to get pandan juice. Add to second bowl of flour-sugar mix and knead as above.
Purée dragon fruit and add to third bowl of flour-sugar mix and knead as above.
Roll out the dough into strips, cut up into even-sized pieces and roll into balls.
Start preparing the sweet soup base by bringing 1 litre of water to a boil. Then add ginger, pandan leaf and rock sugar to taste. Reduce heat to a simmer until sugar dissolves.
Add the tang yuan balls into the water and cook until they float to the surface.
To serve, transfer the tang yuan and its soup into individual bowls.
Photo: Alexander Ow/SPHM