Saturday, December 22, 2012

Dong Yuen (Glutinous Rice Dumpling Balls) in Raw Sugar Syrup

Today is the Dōngzhì Festival or Winter Solstice Festival which falls during the 11th lunar month. Chinese people mark the occasion by eating Chinese dumplings "Dong Yuen" a sweet soup with balls of sticky rice because its name sounds like ‘reunion’.Since Mishu is a fan of "Dong Yuen" I will make this special dessert for her once a year.This time I used  "sugar in raw" instead of regular sugar or brown sugar.I understand sugar in raw have better health benefit than regular granulated sugar.

1 pack glutinous flour ( 500gm)
2 cups cold water plus extra if needed
1 1/2 cup sugar in raw ,plus extra if needed
5-6 pandan leaves,washed
3 liter water,plus extra if needed
few food coloring

1:Combine glutinous flour with cold water in a large bowl.Knead both ingredients until smooth.
2:Prepare a large pot of water in stock pot at high heat.Divided the dough into 3 portion.Color each dough portion with different color.Roll each portion dough in long strip before divide the dough in small ball.(Marble size)Then place the small dough in the middle of your palm and shape it round.
3:Place the small ball in a tray.Continue the same procedure until all the dough shaped.When water rolling boil,drop all the shaped small ball into the water.Cook the small shaped balls until all floated on the surface.Prepare a large bowl of cold water.Use large sieve to remove the cooked stick ball and drop into the cold water to prevent it from sticking.
4:Prepare a medium stock pot with water and pandan leave at high heat.When water rolling boil,add in sugar in raw and cook for  another 5 minutes.Check the sweetness.Remove some sticky balls from cold water and into individual bowl.Leave the remaining sticky bowl in cold water.Do not place cooked sticky balls in the fridge.
5:Scoop the sugar syrup into the sticky balls bowl.This method is to prevent the sticky ball from getting mushy.Serve sticky balls in hot or warm.


Shu Han said...

my mum also makes these during dong zhi. I used to not liek them because I preferred the cantonese versions with peanut or sesame or red bean filings, but now, I have come to enjoy these simpler ones. raw sugar is much better for you so this is a less sinful treat (:

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.