Sunday, February 24, 2013
During Nian Xiao, the traditional food to eat is 湯圓, which is also 年宵, glutinous rice balls. Eating Tang Yuan on this day means 團團圓圓, that the family will always be able to get together during these type of special occasions. My daughter had helped me a few times now with making tang yuan. And she's pretty good at it. :-)
The tang yuan recipe that I want to share today is red bean paste tang yuan in coconut milk syrup with sago and the aroma of pandan leave and ginger.
for tang yuan
200g glutinous rice flour, with 100g in each bowl
170ml water, with 85ml in each glass
100g red bean paste
for the syrup
1 can coconut cream 400ml
1 pandan leave, tied
Two slices ginger
5 tbsp sugar
Pinch of salt
1/2 cup sago, soaked in water
makes 32 balls
1. If you don't want to use food colours, then you don't need to separate the flour and water.
2. Add the colour you desire into the water and mix well. I used purple and yellow. Mix the yellow colour water with 100g of flour well until they are a smooth dough and do not stick on your hands. Repeat the same with the purple colour water and the remaining 100g flour.
3. Divide each colour dough into 24 equal pieces and roll them into a ball shape. Using your fingers, flatten the ball and place some red bean paste in the middle.