· 25 April 2013
TYPE OF MEAL
Sweet glutinous rice balls
The roundness of glutinous rice balls or tang yuan are a symbol of harmony and unity. Here, they are dyed red, purple and yellow for a splash of colour.
Serves 6-8 Prep time 10 minutes
Cook time 5 minutes
150ml warm water
300g glutinous rice flour (Xiang Lan Tang Yuan Fen, from supermarkets)
yam essence (from pastry shops)
lemon paste (from pastry shops)
50g ginger, sliced
8 pandan leaves, knotted in two bundles
4 tbsp brown rock sugar, to taste
30g rock sugar
50g sweet potatoes, cooked
1 tbsp sesame seeds, toasted
1 tbsp sweet peanuts
• Add water to glutinous rice flour. Mix thoroughly to form soft paste. Keep kneading till it forms a soft dough leaving no residue on hands. Add more flour if needed.
• Divide the dough to 4 parts. Add yam essence, red colouring and lemon paste each to one part and knead until the whole part is a uniform colour. Leave one part with no colouring. Pinch pieces of dough and roll it into small balls.
• To make soup, heat up the pot of water with ginger, bundled pandan leaves and rock sugar. Bring to a boil, then simmer for 3 minutes.
• Boil a separate pot of water, and cook the glutinous rice balls for up to 1 minute, or until they float. Remove glutinous rice balls and let
excess water drip off. Add the cooked glutinous rice balls and sweet potatoes into the soup.