Recipe details are AI-generated from the video and may contain errors — for reference only.
Be careful of boiling water splashes when pouring to avoid burns.
Mix boiling water and room-temperature water in a bowl to reach around 65-70°C.
Watch out
Water that is too hot will make dough overly sticky, while water that is too cold results in less elastic dough.
Add 500g glutinous rice flour to a basin, gradually pour in the 65-70°C warm water, and knead into a smooth, non-sticky dough.
Watch out
Do not pour all the warm water in at once, otherwise the dough will become too wet and sticky.
Divide the dough into two equal portions. Add 1 tsp red food coloring to one half and knead thoroughly until evenly pink.
Watch out
Add food coloring sparingly
adding too much will make the color artificially dark
Take small pieces of dough and roll them gently between your palms into uniform small round tangyuan balls.
Watch out
If dough dries out and cracks, moisten hands with a little water before rolling.
Wash 4 pandan leaves thoroughly, fold them, and tie tightly into a knot.
Watch out
Clean pandan leaves well and tie tightly so they do not unravel during boiling.
Watch out for hot steam when removing the lid and pandan leaves to prevent burns.
Pour 1500ml water into a pot, add pandan leaves, cover and bring to boil on high heat until water turns green and fragrant, then remove leaves.
local_fire_departmentHigh heat, around 3-5 minutesWatch out
Do not boil pandan leaves too long or the water will turn bitter
remove once green and fragrant
Add 100g white sugar into the pandan water and stir with a ladle until completely dissolved.
local_fire_departmentMedium heat, around 1 minuteWatch out
Adjust sweetness to taste and ensure sugar is fully dissolved without settling at the bottom.
Keep water boiling on high heat, add the tangyuan one by one, and cook until all tangyuan float to the surface and expand slightly, then turn off heat.
local_fire_departmentHigh heat, around 3 minutesWatch out
Do not pour all tangyuan in at once
adding them individually prevents them from sticking together
Ladle cooked red and white tangyuan along with the pandan syrup into a bowl and serve warm.
Watch out
Freshly cooked tangyuan are extremely hot inside, eat with caution to avoid burning your mouth.
Crispy Homemade Black and White Sesame Candy
Traditional Melt-in-the-Mouth Peanut Cookies
Traditional Handcrafted Grass Jelly Dessert
Coconut Peanut Sesame Mochi
Crispy Golden Sweet Potato Crackers
Flowing Black Sesame Tang Yuan