Dongzhi Tang Yuan (Sweet Dumplings) Recipe
Serves 4 | Prep Time: 20 Minutes | Cook Time: 20 Minutes
1/3 cup sugar
1 1/2 cups water
2-3 pandan leaves or screwpine leaves, tie into a knot
One 2-inch piece ginger, peeled and slightly pounded with a cleaver
Glutinous Rice Dumplings
2 cups glutinous rice (sticky rice) flour
7 oz water
Red and Yellow food coloring
To prepare syrup, boil the water in a pot. Add the screwpine leaves and ginger and bring it to boil on medium heat until you smell and ginger and pandan leaves aroma. Add sugar and let it simmer for another 15 minutes minutes. Add more or reduce the sugar, to taste. Set aside.
In a big bowl, mix glutinous flour with water and knead with hands to form a dough. The dough is done when it doesn’t stick to your hands anymore.
Divide the dough into 3 portions, with the plain dough the biggest portion. Add 2-3 drops of each food coloring to make the pink and yellow dough.
Pinch the dough into small balls and roll them in between your palms into round balls. Set aside on a flat surface lined with paper or a slightly damn cloth.
Boil another pot of water, drop the dumplings into the boiling water. As soon as they float, transfer them into the syrup water. Serve immediately.
Adjust the water level to the flour. Add more water if the dough is too dry. Add more flour if it’s too wet.