Mix the glutinous rice flour and water together and knead until it becomes a soft ball of dough. A texture similar to playdough. It should be soft, not too sticky also not too dry that it crumbles. Add a little water if it's too dry, a bit more rice flour if it's too wet/sticky.
Divide the dough into as many color as you'd like and add your coloring to the dough! Knead and make sure the color is well-incorporated.
Shape them into 1/2 inch or smaller rounds, or get creative and make some shapes! Cover the dough and finished tang yuan with a towel or keep them in a container with a lid to keep them from drying out as you're working.
Cooking the Tang Yuan
Bring a pot of water to boil, add tang yuan to the pot and boil until all the tang yuan floats to the top- that means they're ready!
Tang Yuan with Brown Sugar Ginger Broth
Make a brown sugar ginger broth(6C water, 6TBsp Brown sugar, 1" thinly sliced ginger) and bring it to a boil then add the tang yuan to cook till they float.