Pandan Dumplings (Tangyuan)

Directions

1. 1
   Cut the pandan leaves with scissors. Process them in a food processor into a paste. Squeeze out the juice with a muslin cloth.
2. 2
   Add some water to adjust if its too dry. On the contrary, sprinkle some flour if you find its too wet.)
3. 3
   Divide into 12 equal portions.
4. 4
   Roll each portion into a ball. Flatten into a disc shape.
5. 5
   Place a heaped teaspoon of peanuts and palm sugar in the middle. Fold edges and seal the fillings inside. Gently roll it between two palms into a ball shape. Repeat this step with the remaining dough and fillings.
6. 6
   Prepare the syrup
7. 7
   Place water, rock sugar and ginger into a small saucepan. Bring it to a boil and cook for 10 minutes over medium heat.
8. 8
   Add more sugar to taste if needed.
9. 9
   In the meantime, prepare another large pot of boiling water. Carefully drop the dumplings into the boiling water. Immediately use chopsticks to stir the water in order to prevent the dumplings stick to the bottom. As soon as the dumplings float to the surface, drain and transfer them into the syrup. Simmer for about 5 minutes over low heat.
10. 10
    Serve with syrup in a bowl immediately. Or you might like to serve on a plate and sprinkle some crushed peanuts with palm sugar.