Chinese Dessert Recipes

Glutinous Rice Balls (Tang Yuan)

If you like a more colourful Tang Yuan, you can split the balls into 3 colours - white, green and red or you can have marbled balls (white balls with red stripes). Just knead the white dough with a pinch of red dough and roll lightly for the marbled effect.

380 g			        	Glutinous Rice Flour
			        	Water
1/4 tsp				Green Colouring
6 pcs			        	Pandan Leaves (Screwpine); tied into knots
1 1/2 inch				Ginger; smashed
			        	Rock Sugar; to taste
1 1/2 cups		        	Peanuts; coarsely pounded

Method

To prepare dough, add enough water (gradually) onto rice flour. Divide into 2 and colour one with green colouring. Knead until the doughs are smooth.

With each white and green dough, roll into small balls (cherry size). Set aside separately the white balls and the green balls. Drop the balls into boiling water. Scoop them out when they float up to the surface.

Boil water with pandan leaves and ginger. Add sugar (sweet to taste) and boil till sugar dissolves. The pandan leaves are ready to be discarded when the leaves turned yellowish-green colour during boiling. Discard ginger as well.

Spoon white and green balls into sugar water and if you like, sprinkle ground peanuts generously before serving.

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