Pinch enough to make little glutinous rice balls or big ones up to your own liking. I prefer small ones so you are not eating lots of flour at one time. We also made cut tiny pieces of gula melaka (palm sugar), placed them on a flattened ball and sealed them shut.
Cover the tangyuan and the rest of the unmoulded dough with a piece of damp towel to prevent it from drying out. If it gets to dry, you can always add a little water and work on it again.
Result of leftover dough |
Once the syrup is ready, we can cook the glutinous rice balls by placing them into a pot of boiling water. The balls are cooked when they start to float onto the surface of the boiling water. Scoop them with a slotted spoon and place them into the ginger syrup and serve immediately.
I am so glad that we get to celebrate and experience such diversify and rich culture in our country!
This Mama: Drank and ate up the bowls of tangyuan and completely forgot to take pictures of the end product!
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