Follow my taro paste recipe to make the filling.

Shape the finished taro paste into 10g balls and refrigerate.

Cut the pandan leaves into small pieces.

Blend the pandan leaves with 150g water until smooth.

Strain the mixture through a fine sieve twice to obtain 140g of pandan juice.

In a bowl, mix 190g glutinous rice flour with 140g pandan juice. Gradually add the juice while stirring with chopsticks until combined.

Knead the dough with your hands until it becomes smooth and pliable.

Take a small piece of dough, about 40g, and flatten it with your hand.

Cook it in boiling water until it floats to the surface.

Knead the cooked dough back into the original dough to enhance elasticity and prevent cracking. Continue kneading until you get a smooth dough.

Roll the dough into long strips and cut into equal pieces of about 15g each.

Take one piece, and flatten it into a disc shape. Place a taro paste ball in the center, then gather the edges of the dough around the filling and pinch to seal.

Roll the filled dough gently between your palms to form a smooth ball.

In a pot, add 800ml water, 50g red dates, and 20g ginger slices. Bring to a boil, then simmer for 10 minutes.

Add the prepared tang yuan balls. Add goji berries, if using.

Stir in 1 tablespoon of brown sugar and optional eggs. Continue cooking until the eggs are cooked through, and once the tang yuan float to the surface, cook for an additional minute.

Remove the tang yuan from the pot and serve in bowls with the broth. Enjoy the warm and flavorful pandan glutinous rice balls with taro paste filling!