Tang Yuan Soup - 冬至 (The Winter Solstice Festival)

It is the Dong Zhi Festival and time to eat Tang Yuan again! As years passed, more people relied on ready-made frozen Tang Yuans as it is more time consuming to DIY. I missed this time of the year when I used to watch my grandma and aunties make Tang Yuan dough together in the kitchen. The small and colorful dough balls looked really interesting and had a special fragrance too. They were especially tasty and chewy when served in sugary ginger soup. 

Whenever I made Tang Yuan Soup for my family, it would cross my mind that if nobody makes this anymore, our future generations will not have a chance to taste these traditional flavours. So I want to share this recipe with everyone and hope that you will try making it together with your loved ones.

Tang Yuan Soup - White and Pink Together

The Ingredients and Method

Serves 3 - 4 Bowls

Ingredients

250gm Glutinuous Rice Flour (Divide into 2 equal bowls for 2 colours)

Water (to make dough)

3 bowls Water (to boil soup)

5 Pandan Leaves

1 medium Rock Sugar

A drop of Food Colouring

Steps

1. Add Food Colouring to 1 bowl of Glutinuous Rice Flour
2. Slowly add in water to form firm doughs for each bowl of Glutinuous Rice Flour

3. Section the doughs and roll them into small balls (about the size of marbles)

4. In a pot, add Water and Pandan Leaves to boil for 15 mins

5. Add in the sugar and stir till dissolved, turn off the heat and set the soup aside

6. In a separate pot of boiling water, add the small dough balls (Cooked when they float to the top)

7. Distribute the pot of soup and cooked dough balls to serving bowls

8. Tangyuan is ready to be served hot!