Tang Yuan Dumplings with Chamomile Spice Syrup

Methods and Directions

• Combine all the nut filling ingredients (peanut butter, sugar, sesame seeds and coconut) in a bowl and set aside.
• Mix 200ml water with the pink coloured flour until well incorporated and set aside.
• Mix another 200 ml of water with the uncoloured flour and set aside.
• To make the tangyuan, shape the pink dough into even sized balls of 3.5cm.
• Do the same with the uncoloured(white) dough.
• Fill the tang yuan with the nut mixture.
• Lay a ball of pink dough on your palm and flatten it with your thumb.
• Place some of the nut filling in the centre of the dough, then cup the edges to the centre and roll it back into a ball.
• For variety, the uncoloured tang yuan can be filled with red bean paste/chocolate/pumpkin paste (all optional) or left unfilled.
• Bring a pot of water (enough to submerge the dumplings) to boil, then add all the dumplings to cook.
• They are done when they float up to the surface, about 2 minutes.
• Transfer the balls into a large bowl of cold water to arrest the cooking process.
• Meanwhile, combine all the syrup ingredients in a saucepan and bring to a boil.
• The syrup is ready when all the sugar has melted.
• Drain the tang yuan, place in bowls and ladle over with generous portions of syrup.
• Serve warm or chilled.