Winter Solstice Golden Tang Yuan
A Warm Greeting Everyone !
May you have a warm & enjoyable Winter. And Christmas is just a few days away!
Everyone posting Tang Yuan Dessert and this is special Rolling Tang Yuan Photo, love it !
Pumpkin Coconut Milk Glutinous Rice Balls
600 gm Pumpkin
3 cups Glutinous rice flour-divide into 3 parts ,Red, Green,White
100 gm Organic Brown sugar or palm sugar
1 slice Beet Root+ about 1/2 cup water-blend and sieve need the red juice
3 pcs Pandan leaves-blend and sieve need the green juice
2 slices ginger
1 cup Thick fresh coconut milk
1500 ml Pure filter water
1.Peel and steam the pumpkin for 15 minutes until cooked.
2.Pour the cooked steam pumpkin, palm sugar, 1500ml of pure water in the vita-max blender blend until creamy.
*You can add more or less water depend on how creamy base soup you like*
3.Divide the Glutinous flour into 3 portion .Add the red beet colour juice to the glutinous rice flour to form a dough.
Repeat the knead a green pandan dough and white dough .
4.Pour the pumpkin puree into a deep saucepan add the slices ginger small rice balls cooked until all the balls floated on top turn off the heat.
5.Before serving add some fresh coconut milk on top.
A warm sweet Pumpkin Coconut Milk Glutinous Rice Balls is now ready to serve with you and your family.
A Very Happy Winter Solstice to All !
PEACE to All, LIFE to All, LOVE to All .Click here for reuse options!
Copyright 2012 Veganlogy