Tang Yuan
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Serves: 4-6
This is a modified version of a traditional tang yuan recipe, meant to substitute ingredients for what most western households might have on-hand or could find in most grocery stores, however I highly recommend taking a trip to your local Asian market, which most cities will have, to explore new flavors and ingredients with your children!
  • 1 cup glutinous rice flour (also can be found as sweet rice flour)
  • 1⁄2 cup water for making dough
  • 1 tbsp powdered sugar
  • Food coloring of choice
  • Sweet Syrup Soup
  • 2 inches of fresh ginger, crushed with the side of a chef's knife 4 cups water
  • 5 tablespoons light brown sugar
  1. Add flour and sugar to a large mixing bowl and add water until the mixture is smooth, but not too sticky. You may need more water if you find the mixture is too crumbly.
  2. Knead the dough for several minutes until it is very smooth and pliable.
  3. Divide the dough into sections according to how many colors you plan to make, roll into large balls.
  4. Make an indentation with your thumb and add 1-2 drops of food color and knead again until the color is fully distributed, repeat if you wish the color to be darker.
  5. Prepare a clean bowl of room temperature water and set aside, you will put the cooked tang yuan in this water after boiling.
  6. Bring a pot of water to boil and add the tang yuan, boiling them for 5 minutes or so, you will know they are done when they float to the top.
  7. Drain and add the tang yuan to the bowl of room temperature water.
  8. Add the 4 cups of water with the ginger and sugar, bring to a boil until dissolved and the ginger flavor has infused, about 3-5 minutes.
  9. Add cooked tang yuan to a bowl and spoon the soup over them, serve, and enjoy!
Recipe by Noms with Moms at http://nomswithmoms.com/holidays/tang-yuan-and-lunar-new-year/