Recipe on how to make TONG YUEN (flour dumplings)?

(its really spelt) Tang Yuan





4 cups glutinous-rice flour


4 cups brown sugar


12 cups water





Mix the rice flour and about 2 cups of water together in a bowl. Use enough water to make a thick dough, about the consistency of play dough. To be sure that the dough isn鈥檛 too runny, add one cup of water to the rice flour and mix. Slowly add the second cup, stopping when the dough reaches the right consistency. You may not need the entire cup of water.Knead the dough for about five minutes.


. Divide the dough into three lumps. Add a few drops of food coloring to each lump. One lump will be green, etc.Work the food coloring completely into the dough.


. In a large kettle, heat the other 10 cups of water with the brown sugar. Keep stirring so that the sugar doesn鈥檛 burn. The sugar should completely melt.


. Roll the dough into marble-sized rice flour balls.


. Carefully drop them into the sugar water syrup. Avoid splashing or spilling the syrup.


. Cook the rice balls until they float to the surface of the syrup.


. Serve the rice balls in the syrup. They are good either hot or cold.





JM|||PLAIN TONG YUEN


Ingredients:





2 cups glutinous rice flour


3/4 cup hot water (approximately)





Preparation:





1. Put the flour in a large bowl and using chopsticks, mix the hot water in a little at a time.


2. Knead the dough in the bowl until it is soft and smooth. If it feels a little dry, wet your hands and knead again. Then put the dough into a plastic bag and let it rest for a short time.


3. Remove one quarter of the dough and break off gum-ball size pieces about one-inch in diameter. Repeat with the rest of the dough.


4. Put them one by one into twelve cups of rapidly boiling water, stir a few times to prevent sticking, and boil for 7 to 8 minutes until they float; then cook one more minute, drain and serve in a light soup.|||PLAIN TONG YUEN


Ingredients:


2 cups glutinous rice flour


3/4 cup hot water (approximately)


Preparation:


1. Put the flour in a large bowl and using chopsticks, mix the hot water in a little at a time.


2. Knead the dough in the bowl until it is soft and smooth. If it feels a little dry, wet your hands and knead again. Then put the dough into a plastic bag and let it rest for a short time.


3. Remove one quarter of the dough and break off gum-ball size pieces about one-inch in diameter. Repeat with the rest of the dough.


4. Put them one by one into twelve cups of rapidly boiling water, stir a few times to prevent sticking, and boil for 7 to 8 minutes until they float; then cook one more minute, drain and serve in a light soup.