Add water (or warm water) to mixture a little at a time until it is as soft as earlobes. Separate into 8 portions, and then add to boiling water. When the dumplings float to the top, boil for another 2-3 minutes. Remove, shock in cold water, and pat dry. Decorate the dish to your tastes: add cream or coarse sweet red bean paste, top with tea syrup (see recipe to the right) and serve.
Rice Flour Dumplings With Tea
