Tuesday, December 22, 2009

Dong Yuen or Tang Yuen 汤团 Winter Solstice Festival

Today is Winter Solstice or Dongzhi festival in US and A.This longest night marks a new beginning, so it is a time of optimism as the days after Dong Zhi gradually become longer.Since Dong Zhi marks an end and a new beginning, this was the day in traditional Chinese society when everyone becomes one year older.To celebrate Dong Zhi, families gather together to eat Tang Yuan - a sweet broth with glutinous rice balls. 'Tang Yuen similarly means "round dumplings in soup". This year I make some Tang Yuen in palm sweet broth instead of regular white sugar broth. I just make Tang Yuen for fun not for prayer because I don't have prayer's alter at home. It's also good to educate Mishu about Chinese culture and history so when she grow older she have fond memories or know what it's "Dongzhi" or Winter Solstice festival.


300 gm glutinous rice flour ,plus extra if necessary
200 ml cold water
60 ml warm water
various food color

Syrup Broth:

1 pack palm sugar,about 1 lb
1 cup sugar
2 liter water
2 leaves pandan leave, wash and cut small


1:Mix glutinous rice flour with warm water,use spatula to mix well,then add in cold water,mix until well combine.
2:Divided the dough into 4 portions.Each portion for each color.Add food color into the dough,mix well,then make small shape round ball.Just use your own ideal measurement for the size.Lay all small shape ball on a plate,set aside.
3:Meanwhile,prepare a small pot with water for boiling at high heat.Drop few drop of oil to prevent the balls from sticking together.Drop all the round shape balls in the rolling boil water.When the balls floated,removed and drop into a pot of cold water.(I used this method and realised glutinous rice flour ball is bouncy and soft instead of mushy) let the warm ball stay in cold water for 15-20 minutes,then remove ,set a side.
4:Use the same pot with 2 liter water at high heat.Add in palm sugar,pandan leave and sugar into the small pot.When the syrup is rolling boil,cook for another 10 minutes,then add on all the cooked glutinous rice flour ball into the syrup broth.
5:Dish out and serve warm or cold.


Sonia ~ Nasi Lemak Lover said...

mine only two colours, you one very colourful. Happy Winter Solstice !!

Angie's Recipes said...

Look so colourful and beautiful!

noobcook said...

Love your multi-coloured tang yuen. Happy Dong Zhi! I bought some but actually forgot to cook on the actual day :P

tigerfish said...

so many colors, including blue which I hardly see.

My Asian Kitchen said...

Thank you ladies:) happy holiday to all of you too!

mycookinghut said...

I havent had tang yuen for a long time!! This reminds me a lot about my childhood ;)

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.