This year’s Dongzhi festival falls on 21 December. It so happens the date is also same as the proclaimed “End Of The World”! I suppose people are more concern about this end of the world thingy than dongzhi celebration lar….
I didn’t bother much, because I can’t do anything if it really happens. Well…spent my day as usual. What I hated most are those people spreading rumors which they themselves aren’t sure. About earthquake, hurricane and flooding in KL (aren’t KL is already flooding alot of time even with our so SMART tunnel?!). Do they actually know those statement can actually create chaos?! *Duhhh….. Anyway…if end of the world would to happen, we humans are the main culprit for destroying this earth!
I woke up as usual today, with bright sunshine. Glad that everything is still the same. Back to work with all the FARK up works! *damn*
Anyway…Dongzhi Festival is about making and eating tong yuen. Tong yuen symbolized reunion. My late grandma used to say Dongzhi is the most important festival celebrated by the Chinese. Ya…greater than Chinese New Year, she said. Therefore I prepared these lovely tong yuen last night. They are easy to prepare. I am already an expert in mixing and kneading the dough, achieving the right consistency. I mixed them every year leh! :-p (But don’t ask me the exact measurement) While my mom will be the one who prepares the ginger+sugar soup. I like the process of making tong yuen, where everyone will join in the fun.
Mom says tong yuen has to be round round. Odd shape? Do it again! Haha..
I like my pastel colors tong yuen. Don’t you think they are lovely?
Note: I uses edible coloring okay… :-p
My colorful tong yuen lollipops! (my fingers also kena color) Looks like a colorful ‘ping tong wu lou’ !
Wishing Everyone Happy Dongzhi Festival!! ♥
Winter Solstice Festival or known as “Dōng zhì“; is one of the most important festival celebrated by the Chinese.
Those days; Dongzhi Festival is also a time for the family to get together. And the interesting part would be making and eating ‘Tong Yuen” (湯圓). It is glutinous rice balls, which symbolize reunion because of its shape. ROUND in Chinese means union.
During my younger days with my sister; my granny used to warn us not to drop any of the tong yuen when you are molding it. She said each piece you dropped counted as 1 year. Which means you dropped one piece; you are a year older. Hahahaha….sounds funny ma?? I think she just don’t want us to mess around or waste the food!! ^^
Here, I would like to share the Tong Yuen recipe gotten from The Star newspaper by chef Amy Beh.
- 100g glutinous flour
- 10g tapioca flour
- 15g shortening
- 85-90g water
- 20g dried apricots, sliced
- 6 Chinese dates, seeded
- 2 honey dates
- 20g white fungus, soaked
- 700ml water
- 50g sugar
- 2 screwpine leaves, knotted
1) Place glutinous rice flour, tapioca flour and shortening in a mixing bowl. Pour in water and mix into a soft and pliable dough. Pinch out dough into equal portions and roll into round balls of tong yuen.
2) Bring a pot of water to a boil, drop in the balls of tong yuen and cook until they start to float. Remove with a slotted spoon into basin of cold water.
3) In the meantime, combine water, honey dates, white fungus, red dates and rock sugar and bring to a boil. Simmer for at least 20 minutes.
4) Add apricots and screwpine leaves. Simmer for another 2-3 minutes.
5) Dish out the white fungus soup and serve topped with the balls of tong yuen.
Shortening & Glutinous Rice Flour + Tapioca Flour
The coloring I used
Ta Daahh……the colorful Tong Yuen.
Check out the colorful tong yuen. Its ready to eat!