PANDAN DUMPLINGS (Tangyuan)

PANDAN DUMPLINGS (Tangyuan)





Adapted  :   Christine's recipe/FB
tried by    :   zaralovebaking



Ingredients :

120  gm   glutinous rice flour
110  ml    water
    7  pandan leaves, fresh or frozen  (cut into small pieces)
  25  gm   roasted peanuts, roughly crushed
  25  gm   palm sugar, roughly chopped
some red bean paste (optional)


Syrup :

2 1/2  cups   water
   60   gm      rock sugar
4 - 5   slices  ginger


Method :

1.   Cut the pandan leaves and process them in a food processor to get the juice.

2.   Mix the glutinous rice flour with pandan juice and knead it into a smooth dough and not sticky to the hands.  (Remark :  add some water to adjust it it's too dry; on the contrary, sprinkle some flour if you found it's too wet).

3.   Divide into 12 equal portions.  Roll each portion into a ball, flatten into a disc, place a heaped teaspoon of peanuts and palm sugar or red bean paste in the middle of the dough.  Fold and seal the fillings inside.  Repeat with the remaining dough and fillings until done.

4.   Prepare syrup :  Place water, rock sugar and ginger in a small saucepan.  Bring it to a boil and cook for 10 minutes over medium heat.  Add more sugar to taste it needed.

5.   In the meantime, prepare another large pot of boiling water.  Carefully drop the dumplings into it.  As soon as the dumplings float to the surface, drain and transfer them into the syrup.  Simmer for about 5 minutes over low heat.  Serve with syrup in a bowl immediately.