How old were you when you started cooking? 20 years old
Personal wish related to cooking: I wish my family members will miss my home-cooked food when I am no longer with them.
Kenneth Goh , Personal chef to my wife and children
Tang Yuan :
150g glutinous rice flour
300 grams of readymade red bean paste
Ginger or Pandan syrup :
5pcs thick ginger slices
10 leaves of Pandan leaves, bundled
50g rock sugar
1 litre water
Slice the pumpkin in thick pieces.
Steam the pumpkin until soft.
Transfer the hot pumpkin to the food processor. Mash until puree form.
Add glutinous rice flour. Blend until it forms a pliable dough. If the dough is too dry, you can add in tablespoons of water to assist the binding. Take about 8 grams of red bean paste fillings, shape round and set aside. Prepare the same for all the remaining.
Pinch about 8-10 grams of the dough, shape it round, and lightly press using the thumb to form a cavity.
Place a red bean paste ball on the dough. Wrap the dough around the filling.
Seal and shape it round.
Bring a pot of water to boil. Meanwhile, get ready another pot of icy cold water.
Cook the Tang Yuan in boiling water until the they float to the top (about 5 minutes).
Drain and transfer Tang Yuan to the icy water for 2 minutes. Drain and set aside.
In a smaller pot, add about 1 litre of water. Add the pandan leaves and sliced ginger and bring boil.
Once it boils, let it simmer for about 5 minutes to bring out the flavour of ginger and pandan.
Add rock sugar, stir until it dissolves and turn off the heat.
To serve, place Tang Yuan in a bowl and serve with hot ginger syrup.
Tip 1: If you do not have a food processor, use fork to mash the pumpkin until puree, add the glutinous rice flour gradually and use hand to knead until a pliable dough. Tip 2: The main purpose of adding the Tang Yuan in icy cold water is to minimize them sticking to each other and preserve their texture. Overcooked Tang Yuan can be mushy and not spongy to eat.