Tang Yuan, Sticky Rice Dumplings

Tang Yuan is a popular sweet Chinese dessert, used to celebrate holidays including Lantern Festival (元宵节)and Winter Solstice Festival (冬至), but is served as desserts now and sometimes as breakfast in cold winter mornings. I make TangYuan every year at home and I would love to introduce a funny version from this year. This is a marbled version as an improved version of traditional pure white ones. -------- Ingredients-------------- 1 cup toasted black sesame around 100g 1/4 cup toasted peanuts 1 cup sugar powder around 100g 1/8 tsp. salt 5 tbsp. lard or butter 3 tbsp. water Tang Yuan dough 2 cups glutinous rice flour 1 cup warm water , around 50 to 60 degree C. vegetable color powder purple sweet potato powder, pumpkin, carrot and spinach ---------Printable Recipe-------------