Ingredients
Tang Yuan:
160g Warm Water
10g Sugar Free Sweetener
200g Glutinous Flour
1/2 tsp Blue Spirulina Powder (blue colour)
1/2 tsp Pink Pitaya Powder (pink colour)*
1/2 tsp Tropicana Blend Powder (yellow colour)*
1/2 tsp Acai Powder (purple colour)
1/2 tsp Red Yeast (red colour)*
1/2 tsp Matcha Powder (green colour)
Plain (white colour)
Ginger Syrup:
50g Sweetener of choice
A few slices of ginger (I used ginger powder)
2 pcs Pandan Leaves
150g water
6 bottles of Sugar Free Bird’s Nest
*Available at your nearest FairPrice store.
Method
To make Tang Yuan:
- Dissolved the sweetener in warm water.
- Add in glutinous rice flour and knead till you get a smooth dough.
- Divided into 7 pcs dough and add the colour, kneed until the colour combine.
- Then break into small pieces, form into small balls with the palm of your hands and cooked in boiling water until all float up.
- Strain and keep in a bowl filled with cold water.
To make Gingery Syrup:
- Combine all ginger syrup ingredients together and cook until they boil and let it simmer for around 10-15 mins.
- When ready to eat, strain the glutinous balls into a bowl, pour a bottle of Sugar Free Bird’s nest and drizzle with ginger syrup.
- Enjoy!
