Soft and chewy Tang Yuan or wedang ronde served in sweet ginger broth is well-beloved Asian dessert usually eaten during special occasions. Naturally vegan and gluten-free.
100grbrown sugar more or less according to your taste
3screwpine leaves /pandanknotted
Instructions
Prepare the sweet ginger broth:
Bring 4 cups of water to a boil. Add in ginger, screwpine leaves, and sugar. Bring it back to a boil and then lower the heat to let it simmer for about 30 minutes. Have a taste and add more sugar to your taste
Make the dough:
Weigh 50 gr of glutinous rice flour and 10 gr of icing sugar each, and powdered flavors to color (if using), into 4 different mixing bowls (for 4 different colors). Whisk to mix
Add 25 ml of hot boiling water into each of the flour mixture and stir to mix with a spoon and then use a clean hand to mix and knead into a non-sticky dough. Add hot water as needed to form a dough. The dough will be soft and pliable because of the hot water. Cover them with plastic wrap and work with one dough at a time to prevent them from drying out
Shape the dough:
Separate the doughs into small doughs (probably about 15-20 small doughs) and then roll into small balls. You should have no problem with the dough breaking because the dough is so soft and pliable. Keep the small balls covered with plastic wrap too. Continue with the rest
Cook the tang yuan:
Bring a large pot of water to a boil. When they are rolling boil, add the tang yuan balls and cook until they float to the top and let them cook for another minute. Use a slotted spoon to remove them from the pot and submerge them in a fresh water briefly
Serve:
Portion out the cooked balls into serving bowls and ladle the sweet ginger soup over it and serve
How to store cooked tang yuan:
Cooked tang yuan need will harden when they are kept in the refrigerator. Keep them in a container in a fresh water for up to 2 days max. You can reheat them on the stove to soften and then serve with sweet ginger soup
How to store uncooked tang yuan:
Place the small dough balls on baking sheet lined with parchment paper, not touching each other. Put them in the freezer for 15 minutes and then transfer to a freezer bag, they won't stick to each other anymore. They can be kept in the fridge for up to 6 months. Do not thaw and they go to hot boiling water to cook until heated through