Being born a Rat is nothing to be ashamed of. In China, the Rat is respected and considered a courageous, enterprising person. It is deemed an honor to be born in the Year of the Rat and it is considered a privilege to be associated with a Rat. Rats know exactly where to find solutions and can take care of themselves and others without problems. They use their instinctive sense of observation to help others in times of need and are among the most fit of all the Animal signs to survive most any situation.
Years of the Rat
First in the cycle, Rat Years begin the sequence and recur every twelfth year. The Chinese New Year does not fall on a specific date, so it is essential to check the calendar to find the exact date on which each Rat year actually begins.
The Sign of the Rat
Being born under this sign determines many talents, as well as other characteristics that may not be so commendable. Rats are very lively and need a lot of mental and physical stimulation. They can be calm and perceptive, but sometimes their brains can cause a mental restlessness, tempting them to take on too much, only to discover they are unable to meet their commitments. Rats are blessed with one of the best intellects going. Add to their intelligence a curiosity and a bright imagination, and they seem as sharp as a needle.
The sign of the Rat is the first sign in the cycle giving Rat people exude great leadership qualities and are good at taking the lead. They don't mind a lot of responsibility and they demonstrate a strong presence that other people respect. For those with the Rat nature, status and monetary satisfaction are the greatest motivation.
CHARACTERISTICS
Smart, Magnetic, Well-liked, Affable, Quick-witted, Surreptitious, Selfish, Protective, Calculating
New Year Sweet Dumplings
2 ½ ounces black sesame paste, red bean paste, or creamy peanut butter
4 tbsp superfine sugar
1 ½ cups glutinous rice flour
1 ounce rock/lump sugar
Combine the sesame paste with the superfine sugar
Sift the rice flour into a bowl and stir in ¾ cup boiling water. Knead carefully (the dough will be very hot) to form a soft, slightly sticky dough. Dust your hands with extra rice flour, roll the dough into a cylinder, then divide it into cherry size pieces. Cover the dough with a tea towel and, using one piece at a time, form each piece of dough into a flat round, then gather it into a cup shape. The dough should be fairly thin.
Fill each cup shape with 1 tsp of paste and fold the top over, smoothing the dough so you have a round ball with no visible joins.
Bring 1 liter of water to a boil, add the rock sugar and stir until dissolved. Return to a boil, add the dumplings in batches and simmer for 5 minutes, or until they rise to the surface. Serve warm with a little of the syrup.