TANG YUAN ( GLUTINOUS RICE BALL)

We have tropical climate all year round ,but the traditions of winter solstice are still faithfully observed and passed down over the generation. Today every chinese household are making tang yuan
to offer praying to the god and ancestor. A lot of creative in making tang yuan.But I do the traditonal
round ball,the easy method for me.

TANG YUAN (GLUTINOUS RICE BALL)

Ingredients;
200 g glutinous rice flour
50g wheatstarch ( tang mein)
1/4 cup hot boiling water
some water

Method;
In a mixing bowl,add in the wheat flour mix with a 2 tbsp water then add the hot boiling water and stir to mix a transparent and sticky dough well mix,add in the glutinuous rice flour mix both flour together by slowly adding water  to mix and knead into a soft dough that can roll into a ball.keep aside for 5minutes. Divide all dough into small ball respectively,slightly flatten them,wrap fillings and seal.

Note; using this method by adding wheat flour ,so that the dough is soft enough to wrap the filling and the skin won't break and smooth to wrap.

Filling;
50g black sesame toasted
30g peanut toasted and ground
sugar to taste
1 tbsp cooking oil ( don't have to add all)

In a food processor,blend the ground peanut ,toasted black sesame,sugar to blend into a paste,blend a few time,add bit of oil until it can roll into a small ball.The same for the peanut paste,using white sesame seed instead of peanut.Adjust the sweetness to your liking.

Sweet soup;
1 liter or more water (adjust the amount)
A few pandan tie into a knot
some gula melaka
some sugar
a few slice of ginger or ginger juice
Method;
heat a pot of water ,add in pandan leaves,bring to a boil,add some gula melaka,sugar and ginger slices
to a boil .Off the heat.taste for the sweetness. At the same time bring a pot of water to a boil,add in the wrap tang yuan,cook over medium heat until they float up.Dish up and put into the sweet soup.