Black Sesame Tang Yuan (汤圆) with Ginger and Pandan Syrup

Today, I was shivering and sneezing from the cold weather when I had a sudden craving for black sesame tang yuan (汤圆) that I just had to satisfy. This Chinese delicacy is made from glutinous rice flour and filled with sweet black sesame paste. Other fillings may be walnut paste, chopped peanuts or red bean.

Back in Singapore, tang yuans are often paired with fresh bean curd and soy milk, instead of my version of ginger and pandan syrup. Biting into one, the black sesame paste will ooze out. l like the ginger syrup version as the slight spiciness of the ginger will cut through the sweet sesame paste, blending well with the pandan aroma. This is indeed the perfect winter remedy.

Ingredients

Ginger and pandan syrup
5 cups of water
1 cup of brown sugar
2 thumb size ginger, sliced
2 pandan leaves

Directions
Boil water in a pot. Add in ginger (peeled and sliced thinly for that extra zing) and pandan leaves. Bring to boil for around 5 minutes. Add sugar and boil for another 5 minutes. Reduce heat and simmer for 15 minutes to slightly thicken the syrup. Take out pandan leaves and ginger and voila!

Boil tang yuan in another pot of water. Ladle tang yuan out of the boiling water once it has floated to the surface. Serve hot with ginger and pandan syrup.