Today's tang chek which is the Winter Solstice and tis' was the time to maketh tong yuen again. Well, actually we made it yesterday night as everyone else does and ate it today. We usually don't observe this festive season much. It's more of an on again, off again practice. We make it when we feel like it. But in the past few years i've been drawn more and more into celebrating these festive occasions that make the Chinese culture unique. Maybe it's this innate quality I possess that urges me to practice old traditions that are now being pushed into oblivion and to research and find out more about my own culture. Am I babbling? I think i'm babbling...
Here's the tong yuen I made with my aunt:
Here's the tong yuen I made with my aunt:
- the balled up spheres of glutinous rice flour
- the finished product: glossy looking balls with varying colours in a sweet pandan leaf flavoured syrup
For detailed instructions on the making of tong yuen, check out Ivan.
*COMING UP
Pictures from my cousin's wedding!
4 comments:
hey...just...ur ee look so cute..hehe...anyway happy winter solstice, merry xmas and all da best in 2008 to u....
Your "tong yuen" looks really good. I kinda like them as well but sometimes they're a little too sweet.
On n off?? really? we practice it every year...
TSP: Thanks! You too!!!
Alan: Yeah, but I kinda have a sweet tooth.
Jon: Yeah, coz like most of the time, i'm away during the Winter Solstice. Like last year I wasn't in M'sia. And I used to go to KL during this time. When i'm away, we don't make them.
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