Friday, December 23, 2011

Natural Color Dong Yuen/Tang Yuen in Sugar Syrup

This time of year,this day every Chinese household in Asia or Chinese speaking  world are celebrating Dong Zhi,to welcome Winter Solstice .Tong Yuen or Dong Yuen is served in this special day:Dong Zhi.This year I decided to use natural food coloring instead of Wilton's food coloring to make the colorful dong yuen.My daughter Mishu requested pink color balls..Well,I wanted to use beets as pink color but afraid of the unwelcome strong flavor..Instead of beets ,I used juicer to extract fresh strawberry which the downside is the strawberry fruit color is not bright enough.For the green color, I used green apple but realized later the green color extracted from apple is not really green enough.So I mixed the apple juice with green tea powder(match) to make the green color look nice.As for the orange color I used carrot juice..Fresh carrot is relatively cheap and the good news is the color is really bright as well.The bad news is my blue color from bunga telang (Blue Pea/Clitoria Ternatea) is not blue enough.I think I didn't add enough flowers or I didn't soaked the flowers long enough..Another good news are the glutinous ball is very bouncy and soft.Let's me tell you a secret : I used the same method as making sweet bread !!
Started Dough:

100 gm dry glutinous flour
50 ml boiled water

Main Dough: 

500 gm dry glutinous flour(divided to 4 part)
1/2 cup carrot juice or more
1/2 cup bunga telang water or more
1/2 cup apple juice + 1 tbsp match powder or more
1/2 cup strawberry juice or more

Sugar Syrup: 

3 liter water
3-4 pandan leaves,washed and tie knotted
300 gm rock sugar or more


1:Mix 100 gm flour with hot water in a small bowl.Knead until the dough is not stick to hand,divided to 4 parts and set aside.

 2:Mix individual flour part with each fruit juice and dough started ,knead well.Make sure the dough is not sticky to hand,if too sticky sprinkle some flour  and knead again.Then roll out each flavor dough into small balls on a tray. 

 3:Prepare 2 medium stock pot with water at high heat.When water rolling boil add the flavor and colorful balls into the pot.Boil the ball for 10 minutes or until floated,then sieve it out.In another stock pot add in pandan leaves and rock sugar,simmer the syrup for 20 minutes. 

 4:Scoop the cooked balls into the sugar syrup.Remove from heat.Serve warm as dessert. dong yuen ready to boil. fresh apple ready to juicer juice extract from apple
bunga telang (blue peas flower)  soaked in water to extract the color fresh carrot juice
extract from juicer fresh strawberry  extract from juicer cooked dong yuen


Little Corner of Mine said...

Awesome! It's great that you took the time to make the natural colorings for your tang yuan.

My Asian Kitchen said...

Thank you dear!! hehe!! Didn't watch drama for more than 2 weeks.I have to stop chasing drama if not nothing done at home.Me,have no control power when crazy watching tdrama or kdrama!!..that why I time now! haha!!

Post a Comment

Popular Posts

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.