Historically, a number of different names were used to refer to the tangyuan. During the Yongle era of the Ming Dynasty, the name was officially settled as yuanxiao, a name derived from the Yuanxiao festival, also known as the Lantern Festival. This name literally means "first evening", being the first full moon after Chinese New Year, which is always a new moon. - Source from Wikipedia
Tang Yuan (Mandarin) is one of my favourite dessert. It's simple yet sweetening to the heart. Mother cooks during the "first evening" & this day, I decided to make my own Tang Yuan.
Tang Yuan (Mandarin) is one of my favourite dessert. It's simple yet sweetening to the heart. Mother cooks during the "first evening" & this day, I decided to make my own Tang Yuan.
Ingredients are simple:
Glutinous Rice Flour
Yellow Sugar
Pandan Leaves
Rose Powder ~ to add colouring to the balls
Glutinous Rice Flour
Tang Yuan (Ball)
Pink balls & White balls
Pandan leaves to be added in boiling water
Yellow sugar to be added
Ready for serving once the balls floats on the surface of the soup
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