Tang Yuan, Sweet Glutinous Rice Dumpling (Winter Solstice)


For dumpling dough

  1. 2 cups glutinous rice flour
  2. 1 cup water
  3. 1 tbsp caster sugar

For sweet soup

  1. 2 litres water
  2. 160g brown sugar
  3. Pandan leaves


  1. Bring a pot of water with pandan leaves and dried longan to a boil.
  2. Add brown sugar and mix. 
  3. Once ready, put aside for serving later.
  4. Bring another pot of water to a boil. This is for boiling the dumplings.
  5. In a large mixing bowl, mix flour and sugar. 
  6. Add water slowly and knead till the dough is formed, not too wet and not too dry. If too wet, add more flour. If too dry, add more water. 
  7. Divide the dough into 2 (if you want 2 colours). Add food colouring, drop by drop, and knead till the colour is even.
  8. Roll balls of dough and drop them into the boiling water.
  9. Once they float, sieve them out. For me, I will rinse under tap water so as to make it more chewy.
  10. Then remove and drop into the pot of sweet soup.
  11. Serve.