Tang Yuan (Glutinous Rice Balls)

Tang Yuan (Glutinous Rice Balls)

I remember my mother loves to make this Tang Yuan
(Glutinous Rice Balls) during Dong Zhi (Winter Solstice) Festival.
Today, is the Dong Zhi (Winter Solstice) Festival,
marking us one year older.
Nowadays, people are celebrating it lesser.
Hopefully, by another 20 years or more,
this Chinese tradition wouldn't evaporate into the thin air.
I am blogging this recipe to maintain this Chinese tradition forever
and ever.

180g Glutinous Rice Flour.
150ml Water or lesser.
1 piece of 'Pin Tong' (in Cantonese).
Few drops of Red Colouring.

(Note : You can purchase this Pin Tong from Sundry Shop.
It is sweet in taste.)

Get ready two pots with boiling water.

Get ready two plates and dust with some
Glutinous Rice Flour.

Pour the Glutinous Rice Flour into a bowl.

Pour 1/2 of the water into the Glutinous Rice
Flour and mix well.

If not well combined, pour again the water and
mix again.

Once the batter does not stick to the bowl anymore,
then it is done. If not, pour more water. If too sticky,
then pour more Glutinous Rice Flour.

Divide the batter into half.
Pour a few drops of red colouring into the other
half of the batter and mix well.

Now you have red and white batter.

(It is not really red....to me is pink colour....ha ha ha)

With spoon, scoop out 3/4 spoonful of the batter
and flatten it with your palm and fingers.

(Note : Make sure both of your palms and fingers are floured.
If not, it will stick to your palm or finger.)

Then, place some of the Pin Tong in the middle
of the flatten batter.

Then, roll into round shape.

Once rolled, place on top of the floured plate.
And repeat the same until all the batter finished.

1st pot - with boiling water, place the rolled balls
into the boiling water. Once it is floated on top of the
water, then it is cooked.

Once the balls floated on top of the water,
use a slotted spoon to scoop it out and then
place the balls in another pot of simmering boiled water
in order for the balls not to stick among one another.
Do it until all the balls have been cooked.
Turn off all the fire.

Get ready one pot of Ginger Water (Syrup).

With a serving bowl, pour in some of the
Ginger Water (Syrup) and place a few of the cooked
Glutinous Rice Balls and then serve either warm
or cold. The choice is yours.

Isn't it is 'ho sek' (in Cantonese) for delicious?

Lastly, from tomorrow onwards, I will be away for two weeks holiday
on and off with my family and won't be blogging any recipes
but will be back next year.

Wishing ALL
"HaPpY ChRiStMaS" & "HaPpY NeW YeAr"


Shahzaib Khan said…
Wow that is a very awesome recipe. I will definitely try this at home.Pakistani Cooking Recipes are the best. I love all Pakistani Recipes and indian recipes and mostly the appetizers by zarnak sidhwa recipes

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