Tang Yuan Recipe
Step-by-step Tang Yuan Recipe. We always make this Tang Yuan at home, recipe from my late grandma. Grandma said adding a little bit of sugar in the dough will make the Tang Yuan more soft and chewy.
Prep Time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: ±190 grams
Mix glutinous rice flour, sugar and water. Knead the dough until smooth. Take a little bit of the dough and roll it between your palms to shape it into a small smooth ball. Place the ball on a piece of paper. Repeat till you finish up the dough.
Bring a large pot of water to a boil. Slip the balls into the boiling water. Stir occasionally and cook until the balls float to the surface. Drain. Put the balls into a large bowl of cold water. Drain again and transfer them into the syrup.
To make the syrup: Boil 1000g water in a pot. Add 100g of sugar and 1 piece of pandan leaf. Cook for 10 minutes.
Serving size: 1 Calories: 101.2 Fat: 0.0 g Saturated fat: 0.0 g Unsaturated fat: 0.0 g Trans fat: 0.0 g Carbohydrates: 22.5 g Sugar: 2.5 g Sodium: 0.4 mg Fiber: 0.0 g Protein: 1.7 g Cholesterol: 0.0 mg