Feb 20, 2008

HCFoo can cook tang yuen in ginger syrup

Tang yuen, tang yuan or tong yuen is not only eaten on Dong Zhi (Winter Solstice). Traditionally, many Chinese people eat tang yuen on Lunar New Year (Chinese New Year) too.

Last week, I made tang yuen for my guests for the first time.We were having Chinese New Year gathering and I thought it would be perfect to have some tang yuen after dinner as dessert.

My mother's recipe is simple and it is without the sweet fillings. Here is how you can do it too:

Ingredients (for 8 -10 pax):
1 packet of glutinous rice flour
5-6 screwpine leaves (pandan leaves)
1-2 packets of rock sugar
Food colouring (rose flavour)



1. Put the flour in a large bowl and using chopsticks or your hand, mix the warm water in a little at a time.

2. Knead the dough in the bowl until it is soft and smooth. If it feels a little dry, wet your hands and knead again. Put in some food colouring and knead all over again.

3. Remove about one quarter of the dough and bre
ak off gum-ball size pieces. Repeat with the rest of the dough. Put them aside and let it rest for a short while.

4. Now prepare the soup by boiling the water. Put in rock sugar, ginger and screwpine leaves (pandan leaves). Taste the soup see if it is suit your taste.

5. While the soup is boiling, boil some water in another pot. Put in the balls one by one into the rapidly boiling water. Stir a few times to prevent sticking. Once the balls start floating, drain and put it into the soup.

6. Now the tang yuen is ready to be served.

If you cannot finish them, you can keep them for another day by putting them into the fridge. By the way the tang yuen turns out to be quite nice. Yummy!

Wishing you guys Happy Chap Goh Meh. It's the Chinese Valentine's Day today. You're still in time to make some tang yuen for your loved one on the 15th day of Chinese New Year.

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