I can never say I know it all because there is always something to learn even if it is something I have done all my life.
I thought I knew all about making tang yuan until I stumbled upon this. It uses the same glutinous rice flour all right but the secret is in the temperature of the water used.
It seems that partially cooking the flour and then kneading the daylight out of it gives new life to the same old glutinous rice ball. Thereafter, boil it in a pot of pandan scented pot of boiling water until it floats. Give it another 2 minutes for its center to cook before serving it with your favorite red bean soup for a down-Chinatown-memory-lane snack.
Freeze excess already rolled balls. To cook, do not thaw. Simply put it in boiling water as you would for the fresh ones but allow for another minute or two ( depending on size ) so that the center is thoroughly cooked.
Makes 30 small balls.
Adapted from here.
A: 50g glutionous rice flour, ½ cup hot water
B: 50g glutinous rice flour, ¼ cup tap water
1 drop of coloring ( optional )
In a mixing bowl, add hot water to 50g of flour to cook the flour.
Stir with a fork to form a shaggy mass.
Add the remaining 50g flour.
Knead the flour into the cooked flour. Drizzle the reserved tap water by the spoonful and knead the dough until it is no longer sticky, about 5-10 minutes. Depending on humidity, you may need ¼ cup of water or less.
Add coloring if required.
Knead for 5 more minutes. Roll out into a rope.
Pinch enough dough to roll out marble sized balls.
Cook the balls in boiling water, flavored with pandan leaves. I cooked them in an already boiling vat of red bean soup, 3-5 minutes.