100grbrown sugar or use muscovado or coconut sugar for unrefined sugar
3pandan leaves knotted
Instructions
Prepare the brown sugar ginger broth:
Bring 4 cups of water to a boil. Add 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 if you like
Prepare the dough:
Place the flour and icing sugar in a large mixing bowl. Stir to mix. Start with 100 ml of hot boiling water (make sure it's really hot) and stir with a spoon and when it's not too hot anymore, knead with your hands until you get a non-sticky dough that is soft and pliable. If it's too dry, add a bit more warm water, it shouldn't be too wet that it sticks to your hands or bowl but it should be a smooth and stretchy dough
Shape and fill the dough:
Portion the red bean paste into 30 portions
Bring a large pot of water to a boil to cook the tang yuan. Divide the dough into 30 portions. Work with 1 dough at a time and keeping the rest covered with plastic wrap or a damp cloth. Take one dough and make an indentation in the middle and stretch to form a bowl. Fill the dough with the red bean paste filling . Gather the side of the dough and enclose it and roll them in between your palms to make it round. Make sure you seal the tang yuan nicely or the filling will leak out when you cook them. If the dough gets dry, dab with some water and then gently roll it smooth. Cover with plastic wrap and continue with the rest
Cook the tang yuan:
When water comes to a rolling boil, add the tang yuan and cook until they float to the top and let them cook for another minute. Use a slotted spoon to remove them and submerge them in a large bowl of water to prevent sticking. The water doesn't need to be ice cold. I just use regular room temperature water
To serve:
Portion out the cooked tang yuan into serving bowls and ladle the sweet soup over it and serve immediately. Tang yuan can be served warm or at room temperature