Wednesday, December 27, 2006

MAKING TANG YUEN (GLUTINOUS RICE BALL SOUP)

Last Friday was Dong Zhi. To us, it's Chiat-Ee (Eat Balls) time. It's glutinous rice flour made into a dough and rolled into balls and cooked in syrupy soup. Here's how I prepared mine...


Pop into your garden and snip off a few leaves of pandan (if you do them). Wash them and...



...tie them into a knot...



...scrap off the skin of a knob of ginger...



...and rinse six dried dates...



...and put everything into a pot of water. Add sugar to your taste. Simmer over low fire until the pandan flavor infuses into the syrup. In the meantime...



...drive into town to get a bag of ready-mix glutinous rice dough...



...and a bag of ground peanuts.



Add a couple of tablespoons of sugar onto the peanuts in a dry pan.



Toss the sugar and peanut over low flame until the sugar melts into the peanut.



It's play dough time! Get a small lump of dough, flatten and stuff it with a teaspoon of tossed peanut. Seal and roll into a ball. Toss the balls into a pot of boiling water. When they float to the top, they are done. Scoop out and serve with the flavored syrup.



***Apologies for pulling a fast one on you...regular program will resume once I get over the holiday mood.

2 comments:

suijen said...

What happens if one can't just pop into town for the glutinous rice balls?

Kong-Kay said...

should ave added, "recipe not applicable to all territories!"

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