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Ingredients
- Serves 4 people
120 g skinned almonds
120 g butter (softened and diced)
2 tbsp icing sugar
4 tbsp caster sugar
225 g glutinous rice flour
190 ml room temperature water
ginger soup:
2 large pieces of old ginger (peeled and sliced)
100 g rock sugar or white sugar
2 pandan leaves (knotted)
Instructions
-
Make dough filling
- Blend the almonds, icing sugar and caster sugar in a food processor, until it looks like damp sand.
- Add the butter and blend once more, just until the mixture comes together.
- Spoon out into a bowl and place in the fridge to harden.
-
Make ginger syrup
- Make the soup by boiling the ginger, rock sugar and pandan with 5 cups of water together.
- Reduce to a simmer and leave to cook for 20-30 minutes.
-
Make dough
- Mix the glutinous rice flour and water together, and knead till a bouncy dough forms.
- Pluck off a knob of the dough and flatten with your hands, then scoop a little filing and place in the centre. Bring the edges up and seal, then roll into a nice round ball.
- Repeat until the dough is finished.
-
Boil tang yuan
- Bring a large pot of water to a boil, then drop the dumplings in. They are cooked 30 seconds after floating to the surface.
Plate and Serve!
Separate between bowls and pour the hot ginger soup over.
Reviews
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Ingredients
- Serves 4 people
-
120 g skinned almonds
-
120 g butter (softened and diced)
-
2 tbsp icing sugar
-
4 tbsp caster sugar
-
225 g glutinous rice flour
-
190 ml room temperature water
-
ginger soup:
2 large pieces of old ginger (peeled and sliced)
-
100 g rock sugar or white sugar
-
2 pandan leaves (knotted)
Nutrition
Serving Size: grams
Servings Per Recipe: 4
Chicken is tasty
Mala is spicy
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