Making the dough I used 60g of glutinous rice flour (糯米粉) and 50 mL of water to make the dough of Tangyuan. Then i divided the dough into 10 balls of 10g each. Refrigerating the dough Half of them were chilled in a container with lid and the other half were chilled on a plate without lid. Boiling the dough I c ooked one of the dough at certain time interval according to table 1 and 2. The dough was cooked in boiling water and the time needed for the dough to float was recorded. Results Table 1 - Set A - Chill without lid Chilling time (min) 0 30 60 360 720 Time needed for floating (min) 2:18 2:31 2:38 2:56 1:01 Table 2 - Set B - Chill with lid covering Chilling time (min) 0 30 60 360 720 Time needed for floating (min) 2:15 2: 30 2:35 2:50 2:56


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