Dongzhi Festival for most chinese Singaporeans is a time for the family to get together. And this is the making and eating of tangyuan (glutinous rice balls). Tangyuan are easily bought from supermarket and I bought these from Giant. They are very small and comes in taro and sweet potato flavour. These are slightly different from the big ones which usually have either sesame or red bean stuffing in the centre. Back in the old days, all the children will gather around the table to make tangyuan but now most mothers are working so everyone is so busy that tangyuan has become commercialized. But i suppose just having some family time to eat tangyuan together at the dining table is good enough for me!
And i thought our children would love to eat these small little coloured balls and hopefully i can instill some traditions into them. I kept repeating to them that eating these balls having meaning to them and that we only eat once a year. And that these coloured balls symbolise family togetherness and happiness...sigh...my 2 boys just eat one mouthful and then run around the house.
shake head.
hubs own way of making - he boils the tangyuan first, set aside and next he did the soup - black sugar, giner and rock sugar. We didn't manage to buy any pandan leaves from NTUC...so we got to do away with it. Nonetheless the soup was really good!
above: our bowl of tangyuan!
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