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Tong yuen in red bean soup



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

Ingredients
  • 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
Preparation
  1. Wash and soak red beans for 3 hours, rinsed
  2. Boil 4 cups of water and once boiling, add in the red beans and pandan leaves.  Lower heat and keep covered.
  3. 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.
  4. Once the beans turn soft, fine tune to desired sweetness and peferred consistency.  (This sweet soup is not watery but a bit thick).
  5. Turn off heat.
  6. Mix the glutinous rice with enough water to form a pliable dough and prepare the tong yuen.  Click 'here' for the method.
  7. Ladle the red bean sweet soup onto serving bowls and add in the tong yuen.
  8. 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


Comments

  1. good morning cheah, this will be especially good with tong yen with o fillings too! btw, i wish that i cld hv your mango trifle for dessert later. Happy tong zhi festival and happy new year to you!

    ReplyDelete
  2. red bean soup and tong yuen.. wow! my favourite.

    ReplyDelete
  3. I completely forgot about today is the Dongzhi ;-)) The sweetened bean soup with tangyuan looks so good!

    ReplyDelete
  4. hhhmmm Cheah, 1 bowl for me pls (even though I doubt its enough for me LOL)
    love this dessert
    Merry Xmas to u and family :)

    ReplyDelete
  5. I didn't celebrate dongzhi this year so didn't make any, your version is something new to me, looks delicious!

    ReplyDelete
  6. Very unique way of serving tang yuan! May prepare some during the Christmas break. Merry Christmas to you and your family!

    ReplyDelete
  7. wow...looks very appetizing n delectable..thanks for sharing..;)
    Tasty Appetite

    ReplyDelete
  8. Can't believe it is already end of 2011 and Chinese New Year is just one month away. haha.... Hoping the coming 2012 will be a blessed one. However, hope you're all well. Take care & Happy 2012.
    Best wishes
    Kristy

    ReplyDelete
  9. Lena
    Wish you and your family a very Happy New year too!

    Loveforfood
    Thanks for dropping by. There are many variations of tong yuen nowadays.

    Ann
    Yes, some people will make tong yuen for New year's eve dinner too.

    Alice
    Thanks. Happy new year to you and your family too.

    ReplyDelete
  10. Jeannie
    Thank you. Yes, just want to make something different.

    Biren
    Thanks. Happy new year to you and your family too.

    Jay
    You're most welcome!

    Kristy
    Yes, in less than a month, it's CNY. All the very best for 2012.

    ReplyDelete
  11. My late Mom used to say that if one eats kuih ee (melaka nyonyas call it that), it means they are a year older. I haven't eaten in 2 yrs! :-)

    ReplyDelete
  12. petite nyonya
    Yes, I heard my late mum said that too.

    ReplyDelete
  13. Wishing u and family a very Happy 2012. :)

    ReplyDelete
  14. Cheah, have a blessed New Year 2012. Looking forward more yummy food from you.

    ReplyDelete
  15. Cheah....Happy New Year to you& family;)

    ReplyDelete

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