~ Tang Yuan

Taken from:
Tiff's! :)

Description:
Springy glutinous rice balls immersed in sweet ginger broth; a festive dessert for Dong Zhi (the Winter Solstice)~

Ingredients:
2 C glutinous rice flour
5/8 C boiled and cooled water
1/2 tsp pandan essence (optional)
Red colouring
1/2 C rock sugar
1 knob ginger
Bunch of pandan leaves
900ml water

Directions:
1. Mix flour, 5/8 C water and essence to form dough. Adjust with 1 tbsp of water/flour accordingly.
2. Separate into two bowls, and tint one of the dough with red colouring. Knead the white dough first for 8-10min and roll into 1.5cm balls. Do the same for the pink dough.
3. Boil together pandan leaves, ginger and sugar in 900ml water to make the broth. Prepare a basin of cold water.
4. Cook balls in the broth till they float. Plunge the cooked balls into the basin of cold water for awhile to stop the cooking process. Serve hot with broth.

Remarks:
QQ and yummy! Topped up with some water for the broth as some of the water evaporated during boiling. Added pandan essence discreetly to the dough to mask the strong glutinous rice taste =x