Dongzhi Tang Yuen

Ingredients:

Ginger Syrup
1/4 cup sugar
2 cups water
2-3 pandan leaves or screwpine leaves, tie into a knot
One 2-inch piece ginger, peeled and slightly pounded with a cleaver

Glutinous Rice Dumplings
1 packet of glutinous rice (sticky rice) flour
4 small bowl of hot water
Red, Green and Yellow food coloring

Method:

1. To prepare syrup, boil the water in a pot. Add the pandan leaves and ginger and bring it to boil on medium heat until you smell and ginger and pandan leaves aroma. Add sugar and let it simmer for another 15 minutes minutes. Add more or reduce the sugar, to taste. Set aside.
2. Divide 4 portion of glutinous flour and prepare 4 cup of hot water. 1st cup water add 1 drops of red coloring, 2nd cup water add 1 drop of yellow coloring, 3rd cup water add 1 drop of green coloring and last leave it empty.
3. (You can replace the food coloring by natural colour like red=dragon fruits, yellow=pumpkins, green-pandan leave) All the natural you have to blended with water) 
4. Mix the glutinous flour with water and knead with hands to form a dough. The dough is done when it doesn’t stick to your hands anymore.
5. Pinch the dough into small balls and roll them in between your palms into round balls. Set aside on a flat surface lined with paper or a slightly damn cloth.
6. Boil another pot of water, drop the dumplings into the boiling water. As soon as they float, transfer them into the syrup water. Serve immediately.

Cook’s Note:
Adjust the water level to the flour. Add more water if the dough is too dry. Add more flour if it’s too wet.