Wednesday, December 17, 2014

Dongzhi Tangyuan (Glutinous Rice Sweet Dumplings)


Hi there everyone,
I am still away but soon whether I like it or not, home sweet home to start saving before the next travel venture. Otherwise no more Cinderella or Snow White holidays. So far so good the much needed brekkie and sure, I'm having a wonderful time. Anyway, this post I prepared before packing and flying and now that the wifi here is faster than the Japanese bullet train, sweetly I share this sweet customary Winter Solstice or Winter Sonata (opps!!) recipe - sticky/gummy balls filled with peanuts, swimming aimlessly in the sweet syrup and must definitely with the pandan leaves from my little garden.

Ingredients
For dough
1 cup glutinous rice flour
1 tbsp tapioca flour
5 to 6 pandan leaves - blend with enough water to extract juice (estimate how much to form the dough)

For filling
1/2 cup crushed peanuts
1/2 tbsp white sugar or as needed
1 tbsp softened butter
A pinch of salt

For syrup
3 cups water (more or less)
Palm sugar - as needed
5 to 6 pandan leaves

Method
For the dough
Combine the flours in a mixing bowl.
Gradually add pandan juice and if needed more water to knead into a soft and smooth dough.
Set aside for 10 minutes.

For the filling
Combine all ingredients and mix well.
Chill for 1/2 hour or until firm.
Shape into little balls and keep chilled

To make dumplings
Divide dough into small portions.
(note: size to fit the rolled peanut balls)
Flatten each portion and place a peanut ball in the centre.
Wrap the dough around the filling and shape into a round dumpling.
Place on a slightly damn cloth or on a flat surface lined with parchment paper.
(note: the dumpling will stick on the surface of  the plate/tray if you don't line with the cloth or paper).
Simmer half a pot of water and cook dumplings until they float.
Remove and soak them in ice-cold water to stop the cooking process.
Next, make the syrup - simmer all ingredients to dissolve palm sugar and to scent with pandan /screwpine leaves.
To serve, add dumplings in the syrup.
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22 comments:

  1. very interesting desert, look a bit like rasgulla
    keep in touch
    www.beingbeautifulandpretty.com
    www.indianbeautydiary.com

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  2. This is so delicious and heavenly......could you please pass that bowl..... :)

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  3. Dumplings looks soft & delicious,quite similar to Rasagullas.

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  4. Intetesting recipe....i never tried it!

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  5. Good you are enjoying the time...the recipe is new to me..

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  6. Looks delicious reminds me of Rasagulla.

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  7. That is intrstn one....hop u have a grt time in Japan :)

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  8. That is an intrstn one..it reminds me of kozhukattai...hope u have a rockn time in japan :)

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  9. Looks so inviting.. I bet it's super yumm

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  10. This dish is something new to me and sounds interesting...Well explained and nice presentation.

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  11. I get to know about so many new recipes through your blog. They are all so well described and detailed. That is pretty awesome. :)

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  12. They look amazing. I would love to try this.

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  13. Interesting recipe and new to me. The dumplings resemble rasagullas. Nicely presented.

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  14. These dumplings look so delicious, sweet and addictive :D

    Cheers
    Choc Chip Uru

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  15. Hi!... Came across ur blog through the comment section of another!! .will follow ur blog and will be happy if you follow me back.
    You have a nice blog...will definitely try these dumplings!!
    Please do visit my space!!
    www.masalakorb.com

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  16. I havnt eaten anything like this.. looks so yumm..wud love to try it :)

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  17. Very interesting. Just when I saw the pics, I thought of them as rasgullas. Thanks for introducing to this delicious looking dessert.

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  18. nothing like making it on your own! yummy!!

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  19. wow! so in this dessert the balls have fillings in it? all this time i thought they're merely a rice balls! looking gooddd

    sincerely,
    Najlaa 'Aqilah

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