Tong Yuen

Tong Yuen in Ginger Syrup

With the winter solstice drawing nearer (December 21 is the official start of winter this year), I thought some tong yuen or glutinous rice balls would be appropriate. Plus there is just something about this sticky and chewy balls with hot ginger broth that chases away the cold weather.

I made mine in pink & peach together with white colours and down them in wonderfully strong ginger broth made from grated old ginger and rock sugar. This reminds me a lot of home…excellent actually. On the other hand, Nil, being a typical angmoh can’t fathom my fascination and liking of these little balls.

O’well…you can’t have it all. 😀

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