Skip to main content

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


Labels:

Comments

  1. lenaDecember 22, 2011 at 11:44 AM

    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. ShoutforfoodDecember 22, 2011 at 11:51 AM

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

    ReplyDelete
  3. Angie's RecipesDecember 22, 2011 at 1:52 PM

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

    ReplyDelete
  4. ann lowDecember 23, 2011 at 1:22 AM

    Cheah, I did not make tangyuan this year. Just bought those frozen type but your homemade tangyuan looks so good. Must made some on 'yuan xiao'.

    ReplyDelete
  5. AliceDecember 23, 2011 at 12:22 PM

    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
  6. JeannieDecember 24, 2011 at 10:05 PM

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

    ReplyDelete
  7. Biren @ Roti n RiceDecember 25, 2011 at 5:15 AM

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

    ReplyDelete
  8. Jayanthy KumaranDecember 26, 2011 at 10:42 AM

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

    ReplyDelete
  9. My Little SpaceDecember 26, 2011 at 10:59 PM

    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
  10. Sokehah cheahDecember 26, 2011 at 11:38 PM

    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
  11. Sokehah cheahDecember 26, 2011 at 11:43 PM

    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
  12. petite nyonyaDecember 27, 2011 at 5:59 PM

    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
  13. Sokehah cheahDecember 28, 2011 at 12:36 AM

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

    ReplyDelete
  14. Belly Good CookingDecember 31, 2011 at 4:22 PM

    Wishing u and family a very Happy 2012. :)

    ReplyDelete
  15. Sonia ~ Nasi Lemak LoverDecember 31, 2011 at 9:36 PM

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

    ReplyDelete
  16. Elin ChiaJanuary 1, 2012 at 12:18 AM

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

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe