X'mas Specials # Tang Yuan

Well well well, it’s the end of the year and Christmas is approaching but at the same time it’s the winter celebration for Chinese. Eating ‘tang yuan’ or dumpling is a tradition that symbols we’re goin to one year older liao he~he~he….but at the same time it also reminds us that the new year is approaching and it’s time for new year resolution....

Actually I’ve been preparing the recipe since early November just in time to be publish in the blog…u why la huh?

Rather than the usual dumpling that we used to eat, as usual I’ve tried something with a twist… (aiya… no much different)




Dumpling Dough
Ingredients
200g of glutinous rice flour, 50g shortening (optional), 120-150ml of water

Methods
Mix the glutinous rice flour with shortening & add water, knead the dough until soft
Take ¼ of dough and blanch it in boiling water
Use the cooked dough and mix with the rest of the dough, knead until it smooth & not sticky, then make into balls (size follow your preference)

Custard Filling
1egg, 100g of caster sugar, 60ml of milk, 20g of plain flour, 20g of corn flour, 20g of custard powder, 30ml of thick coconut milk, 25g of butter/margarine, 2 tablespoon of corn creamed-available in can

Methods
Mix all the ingredients above and steam for 30mins under medium heat
Let it cool down & knead the custard for a while
Shape into tiny balls-smaller than the dough balls
Combine both of ‘it’ together into ball shape & cook the dumplings in a pot of boiling water until ‘it’ floats up (that’s mean it’s cooked already)

Red Bean Soup
Ingredients
Red beans 150g, 1-2pcs of dried tangerine skin, 3 pandan leaves-knotted, juice from 1orange, rock sugar to taste and 1 liter of water

Methods
Bring the water to boil & add in the red beans, dried tangerine skin & pandan leaves
Cover & let boil under low heat for 45mins until the red beans soften
Place the mixture into a blender & blend until smooth paste (remove the pandan leaves & tangerine skin before blending) place in the pot again & add another 300-500ml of water
Stir evenly & bring to boil in low heat
Add in the rest of ingredients& simmer in low heat for another 5-10mins
Serve together with the dumplings