Tang Yuan is an important food in Dongzhi festival or Winter Solstice Festival. Tang Yuan are made of glutinous rice flour and brightly coloured. They are cooked in a sweet ginger pandan leaves soup. Dongzhi is one of the most important festivals celebrated by Chinese. This year it is fall on December 22, which is tomorrow.
Food colouring are usually used to colour the Tang Yuan, but this year, I have decided to use natural ingredients to colour my Tang Yuan. I used pumpkin and purple sweet potato. As you can see from the pictures, natural ingredients could give a very good colouring result as well. I hope you will love my sharing. Enjoy!
Tang Yuan Recipe
- 600 grams glutinous rice flour
- 300 grams pumpkin (skinned and cut into small pieces)
- 300 grams purple sweet potato (skinned and cut into small pieces)
- 240 ml water
- 3 pandan leaves
- 2 inch piece ginger
- 3 tablespoons sugar or to taste
- 1.2 litre water
- Steam pumpkin and purple sweet potato for about 10 minutes or until cooked.
- Mash pumpkin and purple sweet potato in separate bowl and set aside.
- Divide glutinous rice flour in 3 portions, 200 grams each.
- Gradually add water into first portion glutinous rice flour. Knead to form white colour dough.
- Add the mashed pumpkin into second portion glutinous rice flour. Knead to form orange colour dough.
- Add the mashed purple sweet potato into the last portion glutinous rice flour. Knead to form purple colour dough. Add more water if it is too dry.
- Divide each glutinous rice dough into equal portions and roll into small ball separately, set aside.
- Bring 1.2 litre water to boil in a medium size pot. Put in sugar, ginger and pandan leaves and bring to a boil again.
- Put in all tang yuan (glutinous rice flour ball) into boiling water. Cook until they are floating and turn off heat.