Homemade Palm Sugar Filled Tang Yuan for Winter Solstice
Of course, this is 21st century; we can get almost everything kind of ready made food from the shop but very often we still prefer that homemade flavour, especially one that your grandmother used to make years ago. We'll usually have some at our parents' home but this year I've decided to have some made myself.
I had, growing up, helped my grandmother prepare this before so the method is actually learned by heart, and it is super easy.
1. Making the dough
All you'll need:
200g glutinous rice flour
All I did was:
Put the glutinous rice flour in a mixing bowl. Gradually add water in and start mixing it together slowly.
There isn't a specific amount of water needed, just as long as a firm dough is formed and has picked up every loose bit off the bowl.
I then wrapped it in cling film, placed in a tub and chilled it overnight.
Since I've still got some palm sugar left from making the Ondeh-Ondeh, this batch of Tang Yuan are filled with ground palm sugar.