The Dongzhi Festival (Winter Solstice Festival)is here... time to eat sweet dumplings again. Let me do whatever I can get in the refrigerator... Fortunately, I have all the ingredients I needed! Here, wishing everyone:❆⛄Happy Winter Solstice!❆⛄
冬至了，又是到吃汤圆的季节了。我看冰箱里头有什么就做什么吧！还好，我要用到的食材都有！在此，我祝贺大家: ❆⛄🌸冬至快乐！🌸⛄❆
I can still remember the process of making rice dumpling batter. Back to the old days, my mom soaked a large batch of glutinous rice firstly (overnight) and then ground them into rice milk and then filter the water out to make the rice dumpling batter. I used to help my mom to ground the soaked glutinous rice by using a huge traditional manual mortar. It was quite fun to do it... 😄
Now making tangyuan can be quite easy and quick due to the easy access to glutinous rice flour. 👏😘
NaturalColour Glutinous Rice Balls
Sweet Ginger Soup :
Water 2000ml
Ginger (slightly pounded or sliced) 50g
Rock Sugar 120g
Pandan Leaves 5 pieces
Orange sweet potato 1 piece( cut in cubes) -optional
White dumplings:
White glutinous rice 40 g
Glutinous rice flour 40g
Wheat starch 10g
Powdered sugar 7g
45 g water
Yellow dumplings:
Pumpkin Puree 35g
Glutinous rice flour 40g
Wheat starch 10g
Powdered sugar 7g
Water 10 g
Purple dumplings:
Purple sweet potato Puree 35g
Glutinous rice flour 40g
Wheat starch 10g
Powdered sugar 7g
Water 10 g
Green Tea dumplings:
Green tea powder 3g
Glutinous rice flour 40g
Wheat starch 10g
Powdered sugar 7g
45 g water
Red dumplings:
Red Yeast Powder 2g(I don't have it, so I used a drop of coloring)
Glutinous rice flour 40g
Wheat starch 10g
Powdered sugar 7g
45 g water
Method：
1. Add in all ingredients and mix it, knead it until smooth.
2. Cover the dough by plastic wrap and rest for 10 mins.
3. Sprinkle some tapioca flour on worktop. Roll the dough into a long strip and cut into cubes.
4. Shape each cubes into balls.
5. Cover the dumplings by plastic wrap and store in the fridge.( I made them the night before the Winter Solstice. You can also cook it directly after making it. )
6. Boil the sweet ginger soup for 15 - 20 minutes, then off the heat and set aside for later use.
7. Boil another pot of water. Once it's boiled, put in all the dumplings and boil until all are floting and cooked. Take them out and put in a tub of ice cold water. After 3-5 minutes, drained.
8. Add the dumplings into the sweet ginger soup.
9. Enjoy a bowl of hot sweet ginger dumpling soup.
天然五色汤圆
姜糖水：
水 2000毫升
老姜（ 稍微打烂 或切片） 50克
冰糖片／冰糖 2片／120克
班兰叶 5片
橙色番薯1块（切成丁）-可选
白色汤圆：
白糯米 40克
糯米粉 40克
澄粉 10克
糖粉 7克
水 45克
黄色汤圆：
金瓜泥 35克
糯米粉 40克
澄粉 10克
糖粉 7克
水 10克
紫色汤圆：
紫薯泥 35克
糯米粉 40克
澄粉 10克
糖粉 7克
水 10克
青色汤圆：
绿茶粉 3克
糯米粉 40克
澄粉 10克
糖粉 7克
水 45克
红色汤圆：
红麴粉 2克( 我没有，所以用了一滴颜色素）
糯米粉 40克
澄粉 10克
糖粉 7克
水 45克
方法：
1.加入所有成分并混合，揉成光滑。
2.用保鲜膜盖住面团，静置10分钟。
3.在工作台上撒一些木薯粉。将面团滚成长条，切成小方块。
4.将每个立方体搓成小圆球。
5.用保鲜膜盖好饺子，然后将其存放在冰箱中。（我在“冬至”的前一个晚上把它们做好。你也可以在做好后，就直接煮了。）
6.煮甜姜汤15至20分钟左右，然后关火，备用。
7.烧开另一锅水。煮沸后，放入所有汤圆，煮直到全部汤圆浮起或煮熟。将它们取出并放入一盆冰冷的水中。静置3-5分钟，沥干水分。
8.将汤圆加入到甜姜汤中。
9.享用一碗热腾腾的甜姜汤与圆汤。
Happy Making!
冬至了，又是到吃汤圆的季节了。我看冰箱里头有什么就做什么吧！还好，我要用到的食材都有！在此，我祝贺大家: ❆⛄🌸冬至快乐！🌸⛄❆
I can still remember the process of making rice dumpling batter. Back to the old days, my mom soaked a large batch of glutinous rice firstly (overnight) and then ground them into rice milk and then filter the water out to make the rice dumpling batter. I used to help my mom to ground the soaked glutinous rice by using a huge traditional manual mortar. It was quite fun to do it... 😄
Now making tangyuan can be quite easy and quick due to the easy access to glutinous rice flour. 👏😘
The mortar we used in the past was similar like this👇
NaturalColour Glutinous Rice Balls
Sweet Ginger Soup :
Water 2000ml
Ginger (slightly pounded or sliced) 50g
Rock Sugar 120g
Pandan Leaves 5 pieces
Orange sweet potato 1 piece( cut in cubes) -optional
White dumplings:
White glutinous rice 40 g
Glutinous rice flour 40g
Wheat starch 10g
Powdered sugar 7g
45 g water
Yellow dumplings:
Pumpkin Puree 35g
Glutinous rice flour 40g
Wheat starch 10g
Powdered sugar 7g
Water 10 g
Purple dumplings:
Purple sweet potato Puree 35g
Glutinous rice flour 40g
Wheat starch 10g
Powdered sugar 7g
Water 10 g
Green Tea dumplings:
Green tea powder 3g
Glutinous rice flour 40g
Wheat starch 10g
Powdered sugar 7g
45 g water
Red dumplings:
Red Yeast Powder 2g(I don't have it, so I used a drop of coloring)
Glutinous rice flour 40g
Wheat starch 10g
Powdered sugar 7g
45 g water
Method：
1. Add in all ingredients and mix it, knead it until smooth.
2. Cover the dough by plastic wrap and rest for 10 mins.
3. Sprinkle some tapioca flour on worktop. Roll the dough into a long strip and cut into cubes.
4. Shape each cubes into balls.
5. Cover the dumplings by plastic wrap and store in the fridge.( I made them the night before the Winter Solstice. You can also cook it directly after making it. )
6. Boil the sweet ginger soup for 15 - 20 minutes, then off the heat and set aside for later use.
7. Boil another pot of water. Once it's boiled, put in all the dumplings and boil until all are floting and cooked. Take them out and put in a tub of ice cold water. After 3-5 minutes, drained.
8. Add the dumplings into the sweet ginger soup.
9. Enjoy a bowl of hot sweet ginger dumpling soup.
天然五色汤圆
姜糖水：
水 2000毫升
老姜（ 稍微打烂 或切片） 50克
冰糖片／冰糖 2片／120克
班兰叶 5片
橙色番薯1块（切成丁）-可选
白色汤圆：
白糯米 40克
糯米粉 40克
澄粉 10克
糖粉 7克
水 45克
黄色汤圆：
金瓜泥 35克
糯米粉 40克
澄粉 10克
糖粉 7克
水 10克
紫色汤圆：
紫薯泥 35克
糯米粉 40克
澄粉 10克
糖粉 7克
水 10克
青色汤圆：
绿茶粉 3克
糯米粉 40克
澄粉 10克
糖粉 7克
水 45克
红色汤圆：
红麴粉 2克( 我没有，所以用了一滴颜色素）
糯米粉 40克
澄粉 10克
糖粉 7克
水 45克
方法：
1.加入所有成分并混合，揉成光滑。
2.用保鲜膜盖住面团，静置10分钟。
3.在工作台上撒一些木薯粉。将面团滚成长条，切成小方块。
4.将每个立方体搓成小圆球。
5.用保鲜膜盖好饺子，然后将其存放在冰箱中。（我在“冬至”的前一个晚上把它们做好。你也可以在做好后，就直接煮了。）
6.煮甜姜汤15至20分钟左右，然后关火，备用。
7.烧开另一锅水。煮沸后，放入所有汤圆，煮直到全部汤圆浮起或煮熟。将它们取出并放入一盆冰冷的水中。静置3-5分钟，沥干水分。
8.将汤圆加入到甜姜汤中。
9.享用一碗热腾腾的甜姜汤与圆汤。
Happy Making!
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