Wednesday, December 21, 2016

Tang Yuan in Ginger Syrup 【红糖姜汁汤圆】

It is winter solstice (冬至) today in lunar calendar, the tradition in my home is to have Tang Yuan, a type of glutinous rice ball cooked and served in sweet soup.

On this very day every year, we will all gathered around in the kitchen to help mom rolling the rice ball. It was my first experience of making edible balls, it should also be for many kids in my country. 

Mom will then boil the rice balls in a pot of water while preparing another pot of ginger and pandan leaves infused syrup, the rice balls will then be served in the syrup as our afternoon snack.

I loved playing with the dough and making it into balls and have countless memories and laughters making it with my siblings.

I wanted to recreate a similar experience for my son A. We woke up early today to make Tang Yuan while playing the song "卖汤圆" song at the background, it was fun! 




1 cup Glutinous rice flour
1/2 cup warm water 
1/2 tsp of Ang Chow  or a few drops of red food coloring
6-7 slices of ginger root
2-3 pieces of pandan leaves   Optional
Brown sugar/rock sugar/sugar to taste

1 杯 糯米粉
1/2 杯 温水
1/2 小勺 红糟 或 几滴 红色素
6-7 片 姜片
2-3 片 香兰/斑斓叶 可无
红糖/冰糖/糖 适量

1. Knead the flour with warm water to form a soft dough, cover with clean cloth.

2. Divide the dough in half, add half tsp of Ang Chow to one of the portion and knead into pink/red color dough. divide the dough into small portions and roll into small balls to the size of your liking.

3. Boil ginger slices in a half pot of water for 15 minutes, add some brown sugar/sugar/rock sugar.

4. In another pot, bring a half pot of water to boil, drop the rice balls into the water and cook for 3-5 minutes or until the rice balls started floating on water. Take the rice balls out and place into ginger syrup, serve warm.

1. 把糯米粉和温水和成一个软粉团后把粉团分成两半。在一半的粉团里加入半勺的红糟揉成粉红色的粉团。

2. 把粉团分成小份揉成小丸子,也可以两色混合做成混色的。

3. 在一口锅里把姜片和半锅水煮15分钟左右,加入红糖/冰糖/糖调味。

4. 用另一口小锅煮滚半锅水把汤圆入锅煮至浮在水面就熟了,把汤圆捞出加入红糖姜汁里,趁热吃。

No comments:

Post a Comment