Sweet Glutinous Rice Balls with Gingko Nuts (Tang Yuan) 杏仁糖汤圆

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Instructions

 

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  First, prepare all ingredients needed to make syrup.
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  Put water, sugar, crushed ginger and pandan leaves into a pot.
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  Bring to a boil.
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  Cover and simmer for about 15 minutes to allow the ginger juice to infuse into the syrup.
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  Remove pandan leaves and allow syrup to cool.
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  Next, have ready ingredients to be added into the sweet glutinous rice balls dessert.
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  In a separate pot, slowly simmer the peeled gingko nuts in syrup for about 30 minutes or until softened.
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  When done, set aside to be added into the sweet dessert and we're ready to make the sweet glutinous rice balls.
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  Have ready all ingredients to make the sweet glutinous rice balls.
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  Cut the carrot into pieces and blend well.
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  Use a strainer to strain the juice and set aside for later use.
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  Cut the pandan leaves (screw pine leaves) into pieces and blend well for the juice.
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  Strain the juice for later use.
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  Boil the blue pea flowers in a pot slowly to extract the blue colour.
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  Strain the blue colour extract for use as colouring for the dough.
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  Then, sieve glutinous rice flour into a large mixing bowl.
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  Slowly add in lukewarm water.
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  Mix the glutinous flour into a firm and stiff dough.
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  Place dough on a work surface and knead well for about 10 minutes.
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  Divide dough into two equal portions and keep one half of the dough for white glutinous balls.
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  Divide remaining half into 4 smaller equal portions.
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  Add each portion with a few drops of the different natural colouring prepared earlier.
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  Knead each portion of the dough separately until the colour is well distributed. Be sure to wash your hands each time after kneading a different colour to avoid discolouring.
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  Then roll each portion of dough starting with the white dough into a long roll.
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  Pinch the dough into small pieces.
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  Then roll each small piece firmly with the palm of your hands into the size of a marble ball.
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  Repeat the same with the orange, blue, red and green dough. Place the rolled marble balls onto a plate lined with parchment paper. This can prevent the dough balls from sticking to the plate.
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  Next, we need to cook the glutinous rice balls. First bring a wok or saucepan of water to a rolling boil.
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  Gently drop the rolled glutinous rice balls into the boiling water.
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  Cook until they float to the surface.
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  Once all the rice balls have risen to the surface, allow to cook for another 1 minute.
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  Then, remove the cooked rice balls with a perforated ladle.
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  Drop the cooked rice balls immediately into a bowl of cool boiled water for about a minute.
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  Drain thoroughly the cooked rice balls and place in the cooled syrup. And we're done!
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  Serve the sweet glutinous rice balls in individual bowls with added gingko nuts. As always, Enjoy!