Pumpkin dumplings (tangyuan) with Purple Yam

        I never knew homemade dumplings ( tangyuan) could taste so good, way better than the ones I always get from the Asian grocery shops here!  It is actually very easy to make, takes a few short minutes and it's done!

        I believe the pumpkin mash does a lot of good, bringing a wonderful chewy texture, I shall try the  sweet potato mash next time.  What a good dessert....

            The purple sweet potato here in Australia is rather dull purple in colour, it still taste good.


       Recipe: Christine's recipe ( with slight change, without barley added)
    Ingredients
    200g pumpkin puree
    240g purple sweet potato ( purple yam) peeled and diced.
   120g glutinous rice powder
   50g palm sugar
   6 to 8 slices old ginger
   3 cups water
   90g rock sugar

    Method (slight alteration)

   1.  Cook the yam in the pot until tender. Set aside.


   2.  In a bowl, mix glutinous rice powder with pumpkin puree.  Knead into a dough until it's not sticky and not wet.  Roll it into a long shape, divide into 12 portions. Wrap a teaspoon of palm sugar in each, knead into a ball.

  3. Boil 3 cups water with ginger, add in rock sugar, simmer until sugar dissolved. Set aside.

 4. Set another pot of boiling water, carefully place dumplings in ( do not put too many in).  Keep stirring into the water making sure dumplings not sticking to the bottom.
Cook over medium high heat, when dumplings floats onto the surface of the water, transfer them into the sugar water.  Add the yam in.  Cook for further 5 minutes and it's done.