Pandan Tang Yuan Recipe - Grandma Pandan Sticky Rice Balls

red bean paste

🥗Healthier: black bean paste

💰Cheaper: sweetened mashed beans

Black bean paste offers a similar texture with less sugar.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Evaporated milk provides creaminess at a lower cost.

Mix glutinous rice flour, sugar and pandan juice.

Knead the dough until smooth.

Take a little bit of the dough and roll it between your palms to shape it into a small smooth ball.

Place the ball on a piece of paper. Repeat till you finish up the dough.

Bring a large pot of water to a boil.

Slip the balls into the boiling water.

Stir occasionally and cook until the balls float to the surface.

Drain.

Put the balls into a large bowl of cold water.

Drain again and transfer them into the syrup.

To make the syrup, boil 1000g water in a pot.

Add 100g of sugar and 1 piece of pandan leaf.

Cook for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens