40g Brown sugar (Sweetness can be adjusted to taste, and replaced by any sweetener)
Instructions
Tang yuan
Combine the water and glutinous rice flour in a large mixing bowl
Add the water gradually, use the hand to form a dough until soft and smooth
Divide the dough into 3-5 portions equally
Roll the dough into an elongated shape
Divide it into small chunks (around 2 cm each)
Shape the dough to even-sized balls
Bring a pot of water to boil (enough to submerge the tang yuan)
Add the tang yuan into the boiling water, cook until they float to the surface
Set it aside
Red bean soup
Soak the red beans for at least 3-4 hours
Discard the water, and put beans in a large pot
Add fresh water to the spot (around 2 inches above the beans)
Turn down to medium heat once the water boils
Add the brown sugar
Cook for approximately 30 minutes, stir occasionally
Turn off the heat when you reach the consistency you like
Final
Combine the tang yuan and red bean soup, and enjoy!
Notes
1. For the tang yuan, the ratio of flour and water is adaptable - add a bit more water if the dough is too dry, or add a bit more flour if the dough is too wet 2. Any sweet soup would do, such as pure sugar and water
Recipe by Eat with Eva at https://www.eatwitheva.com/2016/01/15/recipe-the-chinese-mochi-tang-yuan-with-sweet-red-bean-soup/