Tang Yuan

Hubby and I made these just for the fun of it last night, for our supper! Hahaha... I was dead tired by the time we finished cooking the tang yuan but we had a great time making the small round dumplings.
We made these plain, without any fillings in it. What? You don't expect me to stuff in gula melaka or brown sugar, right? If we had done that, we'd probably finished at 12 midnight instead of 10+pm ;p

Ingredients:

Tang Yuan:
Glutinous Rice Flour
Hot boiling water
Room temperature boiled water

Syrup:
Water
 Brown Sugar/ Gula Melaka
Ginger
Pandan Leaves


Method:
1. To make the tang yuan, take 1/3 amount of the flour and pour in the hot boiling water. Mix it until it's like glue.
2. Add in the remaining 2/3 flour and add room temperature water slowly.
3. Knead to form a dough until it no longer sticks to your hand. If it gets sticky, wash your hands clean and dust with some flour.
4. Let the dough rest for 20min or so.
5. Take a small portion and roll into a ball. Repeat until dough is finished.
6. Boil a pot of water and cook the tang yuan. When the tang yuan floats, drop them into a bowl of room temperature boiled water.
7. At the same time, start cooking the syrup by boiling a pot of water with ginger and pandan leaves.
8. When it boils, add brown sugar.
9. Let it simmer for at least 30min.
10. To serve, put some of the cooked tang yuan into a bowl and pour in some syrup. Yummy!