F or this year's Winter Solstice festival aka 'Dong Zhi', which is today, I've churned out a slightly different version of 'Tong Yuen'. Yes, the tong yuen ~ glutinous rice balls are the same but the sweet soup base is different. Instead of clear syrup, I made a red bean sweet soup to go with the rice balls. To those of you who are celebrating this festival, have a wonderful and joyous Winter Solstice!
These chewy glutinous rice balls do pair very well with the red bean sweet soup and I'm beginning to favour this over the traditional plain coloured ones in clear, sweet syrup.
Recipe for Tong yuen in red bean soup
- 250 gm red beans
- 4 cups water
- 100 gm palm sugar or granulated sugar
- Pandan leaves
- A pinch of salt
- 300 gm glutinous flour + enough water to mix and make the dough pliable
- Wash and soak red beans for 3 hours, rinsed
- Boil 4 cups of water and once boiling, add in the red beans and pandan leaves. Lower heat and keep covered.
- After about 20 mins. add in the palm sugar and keep stirring. Return the red bean soup to the boil, but lower the heat. Add in salt.
- Once the beans turn soft, fine tune to desired sweetness and peferred consistency. (This sweet soup is not watery but a bit thick).
- Turn off heat.
- Mix the glutinous rice with enough water to form a pliable dough and prepare the tong yuen. Click 'here' for the method.
- Ladle the red bean sweet soup onto serving bowls and add in the tong yuen.
- Serve immediately.
I'm linking this with Muhibbah Malaysian Monday. Do check it out 'here'
Wishing each and everyone of you
A very Merry X'mas and a Happy New Year