That's one long title!Today's recipe was adapted from Cook, Snap, Savour's adaptation of Rasa Malaysia. Ever bought an ingredient for a certain recipe and then been left with so much of it you're not quite sure what to do? Well, that happens to me far too often! This time it was glutinous rice flour from the mochi I made, and a sesame and mixed nut mixture from Chinese New Year Dinner.
These little sweet things are called Tang Yuan in Chinese meaning, sweet & round. They're usually made for special occasions though you can find them all year round in various food stalls and the variety offered is astounding!
