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Published: Sunday December 7, 2014 MYT 12:00:00 AM
Updated: Sunday December 7, 2014 MYT 12:38:58 PM

'Dongzhi' is the time for Tangyuan dumplings

Mark the Winter Solstice Festival on Dec 21, Dongzhi, with these original Tangyuan dumplings in syrup..

PUMPKIN DUMPLING WITH SAGO

Dough
200g pumpkin, cubed
300g glutinous rice flour
75g tapioca flour
Enough water to form dough

Coconut milk syrup
800ml water
200g caster sugar
3 pandan leaves
300ml coconut milk
100ml evaporated milk
1 tsp salt
100g pink-coloured sago, soaked for 20 minutes

For the dough:

Steam the pumpkin until soft. Combine the flours and pumpkin in a mixing bowl. Gradually add enough water to knead into a soft and smooth dough.

For dumplings:

Pinch dough and form into small balls. Bring half a pot of water to boil and cook dumplings until they float.

Remove the dumplings with a slotted ladle and soak them in ice-cold water to stop the cooking.

To prepare coconut milk syrup:

Bring water, sugar and pandan leaves to boil. Lower heat and add in coconut milk. Stir over low heat for 6-7 minutes. Add the evaporated milk and salt. Discard the pandan leaves.

To cook sago:

Bring a pot of water to boil. Add sago. Once water returns to a boil, turn off the heat and cover the pot. Allow sago to steep in the hot water for about 20 minutes.

Tip the sago into a large strainer and place in running tap water to wash away the starch. Drain.

To serve:

Scoop dumplings into individual bowls. Add coconut syrup and sago.

Pink and green dumplings in egg white syrup
Pink and green dumplings in egg white syrup.

PINK AND GREEN DUMPLINGS IN EGG WHITE SYRUP

Dough
220g glutinous rice flour
25g tapioca flour
200ml water, or just enough
1 tsp beetroot juice
1 tsp thick pandan juice

Syrup
1 litre water
190g caster sugar
3 egg whites

For the dough:

Combine the flours in a mixing bowl. Gradually add enough water to knead into a soft and smooth dough. Divide the dough into two portions.

To one, add the beetroot juice and knead to get a smooth, pink dough. To the other, add the pandan juice and knead to get a smooth, green dough.

Shape doughs into small balls.

To cook dumplings:

Bring half a pot of water to boil and cook dumplings until they float. Remove the dumplings with a slotted ladle and soak them in ice-cold water to stop the cooking.

To prepare syrup: 

Bring water and sugar to boil. Turn off heat and stir in the egg white.

To serve: 

Serve the dumplings in individual bowls with the egg white syrup.

Dumplings in fragrant syrup
Dumplings in fragrant syrup.

DUMPLINGS IN FRAGRANT SYRUP

Dough
200g glutinous rice flour
20g wheat starch (tang flour)
20g tapioca flour
180ml water, or just enough

Filling
2 tbsp roasted peanuts, crushed
1 tbsp toasted sesame seeds
1 tbsp caster sugar
1–2 tbsp softened butter
½ tsp fine salt

Chrysanthemum syrup
400ml water
80g dried chrysanthemum
1 tbsp goji berries (kei chi)
120g honey
30g caster sugar
1 tsp salt

For the dough:

Combine the flours in a mixing bowl. Gradually add enough water to knead into a soft and smooth dough. Set aside for 10 minutes.

For the filling:

In a small bowl, combine all the ingredients and mix well. Chill for 30 minutes, or until firm.

Shape into little balls using 1/2 teaspoonfuls of filling. Keep chilled.

To make dumplings:

Divide dough into 25g portions using a scale. Flatten each portion and place a ball of filling in the centre. Wrap the dough around the filling and shape into a round dumpling.

To cook dumplings:

Bring half a pot of water to boil and cook dumplings until they float. Remove the dumplings with a slotted ladle and soak them in ice-cold water to stop the cooking.

To prepare syrup:

Bring water and dried chrysanthemum to boil and simmer for 3-4 minutes. Remove the flowers and add in goji berries, honey, sugar and salt.

To serve:

Serve the dumplings in individual bowls with the syrup.

Tags / Keywords: amy beh, tangyuan

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