Pink and white

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.

And this year, my man taught me another way of eating tang yuan. Foochow style as I understood from STP. I got myself some crushed peanuts in my fridge so hubby used that to dip his tang yuan. Interesting and nice to enjoy. 

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.