Celebrated our first "Dong Zhi" a.k.a. "Tang Chek" in new home. December 22, 2007. Yeah, yeah... I know... This blog comes a little bit late. But better late than never, right? ;P Hehehee...
Anyway, "Thong Yuen" a.k.a "Tang Yuan" is the main highlight of the celebration. Usually made the night before and served the very next morning. Here's our work of art, step by step...
Step 1 : Little darlings... Aren't they adorable?
Step 2 : OUR syrup - mixture of northern culture (pandan) and central culture (ginger). It's usually cooked in either style with rock sugar, but not together. Meaning that the northern people would cook it with pandan and rock sugar only, whereas central people would cook it with ginger and rock sugar only. But because I am from the north and B from central, we've decided to give it the best of both worlds. And the result? SUPERB! Just look at the colour.
Step 3 : "Thong Yuen" boiling. Once cooked, they float!
Step 4 : "Thong Yuen" in syrup, ready to serve. :>
Posts
No comments:
Post a Comment