Tang yuan

 manisan simple untuk bukak puasa semalam.... memula tu nak buat badak berendam, tp bila pk kan x nak makan yang berlemak2 teruslah jadi nyonya dessert ni. simple n nice la pada tekak kami. ada banyak variasi jenis tang yuan ni, ada yang siap dengan inti bagai. tp yg kak rose buat ni x de inti, just plain pulut doh n bulat2 kan. sangat simple kan, tepung pulut ball soak in sirap gula. done! meh kak rose tepek resepinya kat sini..

Ingredients:

Syrup
1/3 cup sugar
1.5 cups water
2-3 pandan leaves/screwpine leaves
(kak rose tambah few slices halia dalam sirap ni as per cook's suggestion)
Rice Dumplings
2 cups glutinous rice (sticky rice) flour
1 Tbsp fine sugar
7 oz water
food coloring ( 2-3 different colors ) (kak rose guna 5 colors)

Method:

1. To prepare syrup, boil water in a pot. Add the screwpine pleaves and let it boil on medium fire for 5 minutes. Add sugar and let it boil for 5 minutes. Lower fire and let it simmer to another 15 miuntes. Sugar can be added to taste if you like. Set aside.
2. In a big bowl, mix glutinous flour with sugar.
3. Add water and knead to form a paste. Continue to knead until it form a soft dough and no longer sticks to your hands.
4. Divide into 3-4 portion and add 2-3 drops of food coloring to the each portion of dough.
5. Divide into small balls and lightly shape into balls using both palms.
6. Set aside a few hours or overnight as this will make the dough a bit harder and easier to handle. (kak rose x simpan pun, pas bancuh tu terus jer bulat2kan)
7. Boil another pot of water, drop the dumplings into the boiling water. As soon as it floats to the transfer it to the syrup water.
8. Serve. (kak rose sejukkan dalam fridge dulu baru serve... best makan sejuk2...)

Cook’s Note :
You can add a few slices ginger to the syrup water if you like. Or you can replace the fine sugar with palm sugar or brown sugar using same method.