Easy Glutinous Rice Balls (Tang Yuan)

In a large pot, add water, sliced ginger, rock sugar and knotted pandan leaves. Cover with a lid. Bring to a boil and reduce to a rolling simmer for 30 minutes.

To make Glutinous Rice Balls: In 4 separate bowls add 50 grams of rice flour and 10 grams of icing sugar to each bowl. Then add 30 ml of hot boiling water to each bowl. Add to 1-2 drops of each color to each bowl (except the fourth which will be white). Whisk to form dry dough ball. The dough ball should not be tacky and should feel dry to touch. If it's too tacky, add a bit more rice flour and roll it out until it's no longer tacky.

Roll out each colored dough ball(s) into a 1 inch thick log. Cut the log into 1 inch wide pieces. Roll each piece into a 1 inch wide ball. Coat with additional rice flour to prevent it from sticking or place them on parchment paper.

Once complete, boil as many rice balls as desired in batches (we usually serve about 5 pieces to each bowl) in the sweet broth until they float. Divide into 6 servings. Enjoy!