Dongzhi (冬至) or Winter Solstice festival is one of the most important celebrations for Chinese people. Winter Solstice is on Sunday, June 21, 2020 in Sydney... this is my version of Tang Yuan (glutinous rice balls) which has an unconventional shredded coconut and palm sugar filling.
INGREDIENTS
Glutinous rice ball:
1C glutinous rice flour
100-120ml of cold water
Filling:
Shredded coconut
Gula melaka (palm sugar)
Syrup:
1 thumb of ginger (peeled and smashed)
2T Honey
2T White sugar
Pandan leaves in a knot (optional)
2C water
METHOD
I made the filling the day before. Basically melted the sugar in a bit of water in a non stick frypan. Added shredded coconut to absorb the liquid. It is best to roll them into balls on baking paper and leave in the fridge (covered) to harden.
For the glutinous rice balls:
Slowly add water (stirring) to the flour. Knead until play dough like. I divided my mixture into 4 balls and coloured 3 balls (strawberry-pink, pandan-green and ube-purple). I then divided the 4 balls (plain-white) into 4 (so had 16 in total). Rolled each flat and placed filling inside, then rolled back into a ball shape around the filling. Place them on a plate with extra glutinous rice flour to keep them dry and from sticking.
For the ginger syrup:
Boil the water
Add the other ingredients
Reduce to taste
To cook the tang yuan, boil water, add them in.
When they are cooked they float.
Serve immediately in the ginger syrup.
If you would like a more traditional filling recipe to follow please see:
https://rasamalaysia.com/dongzhi-tang-yuan/
https://www.nyonyacooking.com/recipes/glutinous-rice-balls~SyGk_wiPM9-7
Ps highly recommend colouring with gloves on and possibly an apron too...
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