The soft and chewy glutinous rice balls with the red bean paste filling were delicious in the sweet and fragrant syrup. What better time to make these than yesterday so that we could enjoy them together. Ro-Taro (eldest son) returned home from campus two days ago for the holidays and it was a time of celebration and togetherness for us. Since I had some red bean paste left over from making mooncakes, I went ahead and used that for the filling. Now, that made a huge difference as I do like all three types of filling.
However, when I moved here, I realized that the tang yuan sold at the Asian grocery stores usually came with a filling of black sesame seed, lotus seed, or red bean paste. The glutinous rice balls are way too doughy for my liking. I have to admit that while I enjoyed rolling and forming the balls as a kid, this is not exactly a favorite dessert of mine. The sweet soup is made of a simple syrup flavored with pandan leaves and ginger. Most people will buy the dough and form the balls at home, an activity much enjoyed by the kids. The favorite colors are red, green, and yellow. In Malaysia, premixed colored dough is sold at the wet markets. The roundness of the Kuih Ee signifies togetherness. For this one, families get together to make and eat Kuih Ee/Ee Th’ng or Tang Yuan (湯圓), a dessert made of glutinous rice balls in a sweet clear soup. There is always some special food associated with Chinese festivals. The significance of Tang Yuan (Glutinous Rice Balls) Therefore, it is the longest night of the year in the northern hemisphere. It is also the day when the sun has reached the Tropic of Capricorn. On this day everyone becomes one year older. A feast is prepared to mark the occasion. Traditionally, farmers would lay down their tools and celebrate the harvest by going home to their families. Winter Solstice Festival, also called Tang Chek in Hokkien/Fujianese or Dong Zhi (冬至) in Mandarin, is a Chinese celebration that usually happens between the 21st and 23rd December. Tang Yuan is a dessert made of glutinous rice balls in a sweet clear soup usually served during the Winter Solstice Festival to mark the arrival of winter.
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