Pandan Tāngyuán are a popular variation of the traditional sticky rice balls that are infused with the fragrant flavor of pandan leaves. Pandan leaves are commonly used in Southeast Asian cuisine to add a unique aroma and taste to desserts. The dough for pandan Tāngyuán is made by blending pandan leaves with water and then mixing it with glutinous rice flour. The resulting dough has a vibrant green color and a subtle pandan flavor. The filling can be traditional, such as black sesame paste or red bean paste, or you can experiment with pandan-flavored fillings like coconut or palm sugar. This recipe will guide you through the process of making pandan Tāngyuán and introduce you to the delightful flavors of pandan in this beloved dessert.
