A common Chinese dessert is Tangyuan, or glutinous rice balls. They've got to come up with a better name because 'glutinous' and 'balls' together doesn't sound so appetizing (ok maybe a few of you need to wipe the drool from your mouth, but only a few of you) . Actually, it's a popular dessert in various Asian cultures, although each culture has different adaptation of this. The version I've made here is very simple and easy to make if you take a few shortcuts. The cooking time will vary depending on how you prepare your filling, and if you make a syrup or not. Since the recipe will vary according to how much you want to make and what you want to put as your fillings, I'll provide only a simple explanation:
Start with the glutinous rice flour- Using about 1 cup of flour will yield about a dozen filled balls.
Mix cold water slowly into the flour, enough to form a stiff dough.