Sweet Reunion Dessert (Tang Yuan)
Ingredients
Rice ball ingredients:
180g glutinous rice flour
90ml boiling water
100ml water
A few drops each of yellow, green and cochineal colouring
Dessert (Tang) base ingredients:
800ml water
8 Chinese red dates, pitted
100g sugar
100ml MARIGOLD Evaporated Creamer
3 screwpine (pandan) leaves, knotted
½ tsp salt
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To prepare the dessert base (Tang), put 800ml water to boil, add in red dates, sugar, MARIGOLD Evaporated Creamer, screwpine leaves and salt. Cook over medium fire, stir until sugar dissolves and heated through. Turn off heat.
Combine glutinous rice flour with boiling water and mix quickly with a wooden spoon. Then add in water gradually while mixing until a pliable dough is formed.
Divide dough into 3 portions and colour each with yellow, green and cochineal food colouring respectively. Roll into small balls.
Bring a pot of water to boil, add in glutinous rice balls and cook until it floats up. Drain well and add it into dessert base (Tang) .
It can be served hot or chilled.
For a different flavour, screwpine leaves can be substituted with 4cm ginger.
