Rose’s Kitchen

Tang Yuan In Ginger Syrup

Tang Yuan With Ginger Syrup


300g glutinous rice flour
300ml water
few drops of red food colouring
1 packet coloured tapioca flour cubes

Ginger Syrup:

1500ml water
4 screwpine leaves
100g ginger, peeled and smashed
200g raw cane sugar


1.  Place the glutinous rice flour in a big bowl.  Add water bit by bit and knead until it forms a smooth dough. Divide dough into 2 portions.  Colour 1 portion of dough with the red food colouring and knead till the dough is evenly coloured.
2.  Divide both white and pink doughs into 1.5 cm portions and lightly roll them into balls between the palms. Set aside.
3.  Bring 1.5 litre water to a boil. Add the ginger and pandan leaves and boil for 10 to 15 minutes over medium heat.  Add sugar and boil till sugar dissolves, remove pandan leaves and ginger.
4.  In another pot, bring 1 litre of water to a boil.  Drop in the glutinous rice balls and let them boil till they float to the surface.  Transfer them with a slotted spoon into the ginger syrup.
5.  Drop the coloured tapioca flour cubes into the boiling water and boil till they float to the surface and are cooked through.  Remove and drop them into the ginger syrup.
6.  Ladle the glutinous rice balls and tapioca cubes together with the ginger syrup into bowls and serve.

December 22, 2009 - Posted by | Desserts and Snacks


  1. Just to wish you and your family a very Merry Christmas and a Blessed New Year.

    So glad to see you blogging more often these days.

    Comment by Erlinda Espinosa | December 25, 2009 | Reply

    • Thanks Elinda. Wish you and your family a Merry Christmas & Blessed New Year 2010.
      May God bless you with abundance.

      Comment by rose | December 25, 2009 | Reply

  2. Hello, I wish for to subscribe for this blog to obtain hottest updates,
    so where can i do it please help out.

    Comment by Christin | July 10, 2013 | Reply

  3. Nice food, thanks Rose

    Comment by Bali Tour | October 2, 2014 | Reply

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