Tuesday, December 21, 2010

Tong Yuen in Palm Syrup (Glutinious Rice Flour Ball)

Dongzhi or Winter Solstice Festival is one of the most important festivals celebrated by the Chinese and other East Asians during the Dongzhi solar term (winter solstice) on or around December 22.But this year Winter Solstice fall on 21st and in conjunction with Lunar Eclipse which is only happened once in 400 years.Too bad I keep telling myself that I will wake up at 2.00 am EST to watch the Lunar Eclipse but unfortunately I was on NyQuil becos of my cold and flu.
Last week Mishu requested mommy to make the "colorful ball in soup" when she see one of her new winter scarf have colorful small ball attached at the end.I promised her that I will make "colorful ball in soup" when the day comes..This time I adapted Tang Yuen recipe from Lily .I think her method using boiling water first is a very good way to make the rice ball texture soft and bouncy not soft and mushy.









Ingredients:

1 lb glutinious flour mix with 2 tablespoon of sugar,plus extra for dusting
1 cup of boiling water
1 cup of room temperature water
Various food coloring


Method:

1:Pour hot water into glutinious flour and using a wooden spoon, mix the dough. Slowly add some room temperature water and keep adding water till you get a dough that doesn’t stick to your hand. Just add flour or water to get the right consistency.
2:Once the dough is pliable, separate them into small portions and add food colourings.
3:Roll dough into small oblong shape 1 diameter,cut about 1 inch each before roll dough on your palm to tiny consistent size balls.
4:Bring a large pot of water to the boil and drop in the balls.( I add few drop of oil )Once they float, they are cooked.
4:Prepare a big bowl of cold water . Scoop the cooked tang yuan from the pot and put them in the bowl of water.

FOR THE SYRUP:

1:Cook rock sugar, ginger slices , pandan leaves,palm sugar and water to make a sweet syrup. Adjust to your taste..
2:Cool syrup before adding in the cooked balls.
Serve at room temperature.










6 comments :

Vernice Yeo said...

sO cOlOrful!!
。° 。 ° ˛
˚˛。*_Π_____*。*˚ ˚ ˛ ˚ ˛ •˛
•˚ */______/ \。˚ ˚ ˛ ˚ ˛ •˛
• ˚| 田 田|門| ˚ ˛ ˚ ˛
٩(●̮̮̃•̃)۶٩( -̮̮̃-̃)۶٩(-̮̮̃•̃)۶٩(●̮̮̃●̃)۶٩(•̮̮̃ •̃)۶
冬至快乐 & MERRY CHRISTMAS

Sharon said...

Hi, I found your blog from j3sskitch3n's blogroll. The photo of colourful tong yuen really caught my eye and I had to drop by to say how amazing it looks :). I love eating these (especially if they're stuff with black sesame) but I normally buy them frozen from the store and never made them myself. I bet the homemade version is MUCH better.

Fuji said...

Beautiful - you are such a good mommy!

Kristin said...

This is such a fun looking soup. I love it!

tigerfish said...

The colors are amazing! Rainbow too!

Merry Christmas and Happy New Year to you and your family.

My Asian Kitchen said...

Vernice Yeo:
Thanks for dropping by and your artistic drawing!! Merry XMas to you and family too!!

Sharon:
Thank you for dropping by:)sometime when I lazy I also but the filling tong yuen at frozen section..I think buying is easy then making ourself unless I'm very skillful,wrapping without bursting the filling!~! haha!
Hope to see you again soon!! Merry Xmas !!

Fuli:
Thank you:)

Kristin:
Thank you dear:)

tigerfish:
Thank you..Meryy Xmas to you and hubby!!

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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.