Tang Yuan dumplings

80g (3 oz) glutinous rice flour
100ml (3 fl oz) water
red food colouring
a piece of fresh ginger, about 5cm (2″)
water
brown sugar (Chinese log sugar is best)

Put the rice flour in a bowl, add water a little at a time and stir in until you have a dough-like consistency.

Turn out and knead into a smooth dough.

Divide the dough in half. Add a few drops of red food colouring to one half and knead in until the colour is well balanced.

Shape into small balls about the size of a large marble. Do the same with the white dough.

Bring a pan of water to the boil and add a few of the balls. When the balls float to the top, scoop them out and set aside on a plate. Continue until all the balls have been cooked in this way.

Bring enough water for the quantity of syrup you wish to make to the boil in another pan. Add the ginger and brown sugar. Taste and adjust by adding more sugar or water until it is the way you like it. Turn off and set aside.

When the syrup is cool, drop the tang yuan into the syrup and serve at room temperature.