It is another hot day in Kuching City! My mind is thinking of a nice, cool and delicious DESSERT to make and enjoy. Few days ago I've just bought a packet of coconut milk, so decided to make a Tang Yuan dessert to savor in my sweet home.
I am sharing this simple recipe without any measurements, which is my usual method of making tang yuan.
What is needed:
Glutinous rice flour
Water
Pandan paste
Pandan leaves (tie into knots)
Sago Pearls (soak in water and drain)
Coconut milk
Granulated sugar
Methods:
- To prepare the syrup for the tang yuan bring a pot filled with water and pandan leaves to a boil, then add granulated sugar and taste for your preferred sweetness. Off the heat and discard the pandan leaves. The amount of water depends on how much you intend to cook the dessert.
- To prepare tang yuan, put the sifted glutinous rice flour in a large bowl, add water and mix using hand until it forms a dough, drizzle few drops of pandan paste onto the dough and continue to knead until it gets the even green color. Roll into round balls (sizes according to your own preference) and place on a flat plate.
- To cook the tang yuan, heat some water in a pot. Once the water is boiling drop the tang yuan into the boiling water and as soon as it floats switch off the heat.
- Use a slotted spoon to dish out the cooked tang yuan and put them into the syrup pot. Reheat the syrup using medium heat.
- To cook the sago pearls, fill some water in a small pot, bring it to a boil, add the sago pearls and cook until cooked through. Use a skimmer to transfer the sago pearls into the syrup. If you are cooking the sago pearls much earlier, then soak them in cold water first to prevent from sticking onto each other and form large lumps.
- Once all the ingredients have been added into the syrup pot, lower heat, add in the coconut milk and stir to mix. Do not let it comes to a complete boil as the coconut milk will cuddle.
- Off the heat and let it cool down.
- Serve either warm or cold. I prefer mine COLD!
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