"Tang Yuen" aka Glutinous Rice Balls

Recipe by: SH

Prep Time: 20 min
Cook Time: 30 min
Serving Size: 4

Tools: Pots, mixing bowl

Ingredients:
Syrup:
2" piece of ginger (peeled and bruised)
8 cups of water
1.5 cups of brown sugar

Glutinous Rice Balls:
4 cups of glutinous rice flour
2 cups of cold water
2 tbs of pandan extract
2 tbs of Ghirardelli milk chocolate powder
1/4 cup of Ghirardelli bitter-sweet chocolate chips

Steps:

1. Boil water and ginger in pot for 20 minutes. Cover pot half way when water starts boiling.
2. In a mixing bowl, add 1 cup of water to 4 cups of glutinous rice flour.
3. Knead the dough.
   
4. Is the dough sticking to your hands? If yes, knead in a little bit more flour until it does not stick to your hands.
5. Is the dough crumbling apart? If yes, add a little bit more water until it does not crumble apart.
6. Repeat step (4) and (5) as necessary.
7. Divide the dough into 3 portions.
8. *Flavor 1/3 with pandan extract, 1/3 with chocolate powder, and leave the last 1/3 as is.
9. Repeat step (4) and (5) as necessary.
10. Divide dough into small portions and roll them in between your palms to form spheres.
11. Wrap a chocolate chip inside each small non-flavored dough pieces when rolling them.
    
12. Place them on plate.
13. Add brown sugar into ginger soup.
    
14. Once sugar is dissolved, add all glutinous rice balls into soup.
15. The Tang Yuen is ready to serve when all the glutinous rice balls float to surface.

* Different colors can be achieved by using food coloring.

There is a version by lilian on http://www.malaysiabest.net/2008/12/14/how-to-make-tang-yuen-or-tang-yuan-for-winter-solstice-%E5%86%AC%E8%87%B3/