Tomorrow is the 22nd of December; the day Chinese all over the world get to enjoy tangyuan, and it's also when they know spring isn't far around the corner!
I used to dislike eating tangyuans because they were tasteless. But as I grew older, I came to like eating them due to the meaning behind it of being united with family and friends.
To give the tangyuans taste, I added some ingredients. The tangyuans in this Pandan Tangyuan with Coconut Milk are filled with the aroma of pandan, and are complimented by the chewy and fresh coconut flesh, fragrant coconut milk and sagos. A dish that is as delicious as it looks!
材料A : 糯米粉120克，白油60克，水72克，班兰香精1滴
材料B : 西谷米60克，嫩椰肉切丝130克
糖水A : 椰水/水600毫升，糖 70克，班兰叶3片
糖水B : 浓椰浆 200毫升，盐1/4茶匙，
Pandan Tangyuan with Coconut Milk
Ingredients A : glutenous flour120g，shortening 60g，water72g，pandan essence 1drop
Ingredients B : sago60g，shredded coconut flesh 130g
Syrup A : coconut water/water600ml，sugar 70g，3 pandan leaves
Syrup B : thick coconut milk 200ml，salt /4tsp
1. Boil syrup A ingredients, after cooling down,pour in B.
2. Mix A and knead until not sticky and smooth ( add or reduce water accordingly),then make it into small portion and knead into small balls.
3. Boil the tangyuan in boiling water until afloat, dish out and soak in cold water.
4. Use the remaining water to boil sago until transparent,sift to strainer and rinse under tape water to wash away excessive starch.
5. Place a few pandan tangyuan in serving bowl with some sago and shredded coconut fleshand then pour in syrup made in step (1) and serve.
Compared to my late mother's tangyuans, the ones I made are much smaller in size. These bite-sized ones make for much easier consumption.
The chewy tangyuans, the delicious coconut flesh and the fragrant coconut milk......mmm! I love it!
Wishing everyone a Happy Winter Solstice!