It was Winter Solstice Festival on Tuesday but we made our tang yuan a day early. My girl helped me rolling the pink and white glutinous rice flour on Monday morning.
She enjoyed making more than eating them though. It was easy to roll, just get ready a bowl of water and wet your hands slightly and roll them away. And slightly damp the board or use damp cloth to place your balls before cook them. This is to prevent stickiness.
Prepare 2 pots of boiling water. One to cook the tang yuan, while another is to prepare the water syrup. Just a knot of pandan, few slices of ginger and about 3 tbsp of sugar in the pot of sweet ginger syrup. Once cooked, turn off the heat. Sweetness depend on your preference.
In the other pot, once the tang yuan balls floating to the top of the boiling water, transfer to the pot of water syrup. Enjoy them warm.
Either way, I like eating tang yuan. Sometimes I would buy those frozen glutinous rice balls from supermarket. Usually I go for the peanuts or black bean fillings.
9 comments:
Ah, good that you and your family enjoyed a happy Winter Solstice Festival celebration by making tang yuan together. So tasty 😋. I like to eat too. Did you put any sugar into the crushed peanuts?
My blogpost on those balls coming soon, first time I cooked them! Last time, Ijust ate.LOL!!!
This has me crave my mom's glutinous rice dumplings :-( Awesome that you daughter helped you make them.
No, I didn't add any sugar. My man did not told me. Hehe.
We preferred tang yuan rolled with crushed peanuts and a little bit of fine sugar. No making any this year because these 2 old folks don't feel like eating any.
we usually buy the ready made ones with fillings inside. I prefer peanut fillings tong yuen.
Quedaron con un color chulo.
1 saludito
Thanks for your reply. No sugar is better I think. Merry Christmas!
Ooh, they do look tasty.
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