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The Dōngzhì Festival or Winter Solstice Festival is just next few days away, you may want to try this Healthy Pumpkin Tang Yuan (Pumpkin Glutinous Rice Balls In Soymilk). This is plain pumpkin glutinous rice balls without any filling in low sugar soymilk. If you prefer something sweeter, you can stuff the balls with black sesame filling. Please refer Black Sesame Filling Recipe here.

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How To Make Pumpkin Tang Yuan In Soymilk (Pumpkin Glutinous Rice Balls In Soymilk)

Yields: 7 servings

INGREDIENTS:

Soymilk:

30 – 40 pcs gingko nuts, peeled

3 inches ginger, smashed or sliced

4 pandan leaves (screwpine leaves), tie into a knot

70g - 100g caster sugar or brown sugar

1.5 litre homemade soy milk, no sugar

Pumpkin Glutinous Balls:

200g mashed pumpkin (from 300g pumpkin)

180g glutinous rice flour

1 tbsp icing sugar (Optional. I did not use in my cooking)

METHOD:

Soymilk:

Boil the soymilk in a pot then add Gingko, Ginger and Pandan leave. Bring it to boil over medium heat and until you can smell the aroma of pandan leave and ginger or until the Gingko is cooked.
Add sugar and stir well. Keep aside

Pumpkin Balls or Glutinous Dumplings:

Clean and peel the pumpkin. Steam it till soft, about 15 to 20 minutes. Pour away the access water in a bowl if the steamed pumpkin is too watery.
Mash the steamed pumpkin.
In a mixing bowl, mix the glutinous rice flour and mashed pumpkin. Mix and knead until become a soft dough. If too dry, add a little bit of access pumpkin water.
Leave the dough in a bowl cover with cling film to relax for 10 mins.
On a slightly floured table top, roll the dough into a long log. Cut into about 18g each. Shape each portion into a ball.
Bring a pot of water to the boil.
Drop the balls into the boiling water and cook until they floats to the top, about 3 minutes. Then scoop them out and drop into the bowl of ice water for a 2 to 3 minutes (this will keep the balls springy).
Then take the balls out and drain.
Add the pumpkin balls into the prepared soymilk. Serve hot or room temperature.