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  • Dongzhi Tangyuan (Glutinous Rice Sweet Dumplings)

    1 vote
    Dongzhi Tangyuan (Glutinous Rice Sweet Dumplings)
    Prep: 90 min Cook: 30 min Servings: 4
    by Navaneetham Krishnan
    370 recipes
    >
    Peanut stuffed dumplings in a palm sugar-pandan/screwpine flavoured syrup.

    Ingredients

    • For dough
    • 1 cup glutinous rice flour
    • 1 tbsp tapioca flour
    • 5 to 6 pandan leaves - blend with enough water to extract juice
    • (do estimate on how much to form the dough)
    • For filling
    • 1/2 cup crushed peanuts
    • 1/2 tbsp white sugar or as needed
    • 1 tbsp softened butter
    • A pinch of salt
    • For syrup
    • 3 cups water (more or less)
    • Palm sugar - as needed
    • 5 to 6 pandan leaves

    Directions

    1. For the dough
    2. Combine the flours in a mixing bowl.
    3. Gradually add pandan juice and if needed more water to knead
    4. into a soft and smooth dough.
    5. Set aside for 10 minutes.
    6. For the filling
    7. Combine all ingredients and mix well.
    8. Chill for 1/2 hour or until firm.
    9. Shape into little balls and keep chilled
    10. To make dumplings
    11. Divide dough into small portions.
    12. (note: size to fit the rolled peanut balls)
    13. Flatten each portion and place a peanut ball in the centre.
    14. Wrap the dough around the filling and shape into a round
    15. dumpling.
    16. Place on a slightly damn cloth or on a flat surface lined with parchment paper.
    17. (note: the dumpling will stick on the surface of the plate/tray if
    18. you don't line it with the cloth or paper).
    19. Boil half a pot of water and cook dumplings until they float.
    20. Remove and and soak them in ice-cold water to stop the cooking.
    21. Next made the syrup: simmer all ingredients to dissolve palm sugar and to scent it with pandan /screwpine leaves.
    22. Serve the dumplings with the syrup.

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