Sweet Rice Dumplings with Pumpkin (Tang Yuan)
GINGER SYRUP3 cups water2-inch ginger, sliced1/2 cup sugar, to taste2 to 3 pandan leaves* (optional)Bring water to a boil. Add ginger, sugar, and pandan leaves, and simmer for 15 to 20 minutes. Adjust sugar to taste. Set aside. FILLING1/4 cup pumpkin puree*2 tablespoons coconut sugar2 tablespoons smooth peanut butterIn a small bowl, mix pumpkin puree, coconut sugar, and peanut butter into a paste. Set aside. DUMPLINGSOriginal dough: 1 cup glutinous rice flour + 1/2 cup tepid waterPumpkin dough: 1 cup glutinous rice flour + 1/4 cup pumpkin puree + 1/4 cup tepid water
To make the original dough, place glutinous rice flour in a large bowl and slowly add water while mixing with the hands to form a dough that resembles putty. The dough is ready when it no longer stick to your hands. Add a little flour or water as needed. It should be soft, pliable, and not too wet. Cover with a damp towel and set aside.To make the pumpkin dough, place glutinous rice flour in a large bowl together with pumpkin puree and repeat the steps above. Distribute the pumpkin puree well to get an even color. Break both the doughs into pieces (about 16) and roll each piece into a ball. Press your thumb into each ball to shape it into a bowl, ensuring that you have a thicker bottom. Scoop some filling into the middle of each ball and gently fold the edge and pinch together lightly to seal the dumpling. Carefully shape each filled dumpling into a ball. While you are assembling the dumplings, bring a pot of water to the boil. Make sure that the water is at least 2 inches higher than the dumplings. Drop the dumplings into the boiling water and simmer until they float. Let the dumplings on the surface cook for another 1 to 2 minutes. Then scoop them out, without the water, onto a bowl and serve with warm ginger syrup.