Dongzhi or Winter Solstice festival is one of the most important celebrations for Chinese people. It falls on December 21 this year. Tang yuan is a dessert traditionally eaten during this festival. It is a dessert of glutinous rice flour balls that is served hot or cold in syrup. These glutinous rice balls can either be filled or unfilled with the most popular filling being crushed peanut or black sesame paste. The Winter Solstice festival is also a time for families to get together to make and eat these balls of glutinous rice or tangyuan (\u6e6f\u5713) which symbolises reunion. Tang yuan is traditionally white, but over the years, colours have been added to enhance the aesthetic value of these glutinous rice balls. These days, tang yuan often comes in rainbow-like colours and this is exactly what I'll be sharing today - how to make the colourful glutinous rice balls by using only natural food colouring. I use blue pea flower for blue, pandan leaves for green, beetroot for red, yellow sweet potato for yellow, purple sweet potato for purple and orange sweet potato (yes, you guessed it correctly!) for orange. Ingredients: \tGlutinous rice flour \tPurple sweet potato \tOrange sweet potato \tYellow sweet potato \tBeetroot \tDried butterfly blue pea flower \tPandan leaves \tWater For filling \t200g skinless peanut \t65g brown sugar \tA pinch of salt For syrup \tRock sugar \tPandan leaves \tWater How to prepare the natural food colouring: BEETROOT (RED) \tPeel the beetroot. \tBoil it in a cup of water until it turns soft and water becomes red. \tPour the red water into a bowl and set aside. PANDAN (GREEN) \tBlend 3-4 pandan leaves with a little water. \tPour through a strainer. \tSet aside.\u00a0 BLUE PEA FLOWER (BLUE) \tScoop about a teaspoon of dried blue pea flower into a bowl. \tPour some hot water into the bowl and set aside. PURPLE, ORANGE AND YELLOW SWEET POTATO \tPeel purple, orange and yellow sweet potatoes. \tSteam until soft. \tYou may add pandan leaves while steaming for added fragrance. \tMash the potatoes while they are still warm. \tSet aside. Method: Let's start with the peanut filling. \tToast skinless peanut at 170C until golden brown. \tCrush toasted peanut in a blender. \tPour crushed peanut into a bowl. \tAdd brown sugar and salt. \tMix. \tRoll into small balls and refrigerate. Next, we'll need to boil the syrup. \tPour water into a pot. \tAdd rock sugar and pandan leaves. \tBring to a boil. \tYou may add some ginger at this point. \tOnce boiled, remove from heat and leave to cool. Now, let's prepare the colourful dough. \tCombine 40g purple sweet potato with 30g glutinous rice flour. \tGradually add water until it forms a smooth dough. \tDo the same with orange and yellow sweet potato. \tCover with a cloth to keep the dough from drying out. \tAdd water to 40g glutinous rice flour to make a white dough. Cover with a cloth and set aside. \tUse pandan extract to make a green dough. Gradually add pandan extract to 40g glutinous rice flour until it forms a smooth dough. Cover with a cloth and set aside. \tUse butterfly blue pea flower extract for blue dough. Add into 40g glutinous rice flour until it forms a smooth dough. Cover with a cloth and set aside. \tLastly, add beetroot extract to make a red dough. Gradually add beetroot extract to 40g glutinous rice flour, knead until it forms a smooth dough. Cover with a cloth. Colourful dough using only NATURAL food colouring - butterfly pea flower (blue), pandan (green), beetroot (red), yellow sweet potato (yellow), purple sweet potato (purple) and orange sweet potato (orange). Finally, let's make these colourful glutinous rice balls. \tPinch out a small amount of dough. \tRoll into a ball and then flatten the dough. \tPlace a filling in the middle and wrap. \tRoll to seal. \tRoll the glutinous balls again for a chewier texture. \tRepeat until all dough is used up. \tBring a pot of water to boil. \tDrop the glutinous rice balls into the pot of boiling water. \tThe balls are cooked when they start to float. \tScoop them out and immediately drop them into a bowl of iced water to cool. \tScoop them out of ice water and transfer into a bowl of sugar syrup. The balls are cooked when they start to float. Slippery, chewy and nutty Sweet Glutinous Rice Balls served in cooled syrup infused with pandan and\/or ginger flavour. Hope you find these colourful glutinous rice balls using only natural food colouring appealing and easy to make. https:\/\/www.youtube.com\/watch?v0tgfiJ--RS8&featureemb_title For more recipe ideas, do check out Mums Homemade Recipes.