I'm pretty sure that all the chinese know very well that we make tangyuan during these day. Tangyuan is actually a round dumpling. In southern china, however, the prevailing names are tangyuan or tangtuan. Legend has it that during Yuan Shikai's rule (1912-1916), Yuan disliked the name Yuanxiao because it sounded identical to "remove Yuan" (袁削), and so mandated that the name Tangyuan be used instead. This name literally means "round balls in soup". Tangtuan similarly means "round dumplings in soup".
Genarally, in both filled and unfilled tangyuan, the main ingredient is glutinous rice flour. For filled tangyuan, the filling can be either sweet or savoury.
However, it has already become my family's tradition of making the unfilled tangyuan and served with the sugar water.
Well, today my mom and i had make tangyuan and have an early celebration as this saturday will not be around. Hehe. Below is some photo i snapped out of sillyness.
Here it goes:
1st started to mix the flour and we have put some colouring to it. So it will looks more colourful perhaps.
White colour is the original colour of tangyuan over centuries.
Alright, this is on the halfway making the tangyuan i captured it.
Nice turtle hor? Err, actually i was thinking of the japanese's art as their demand in food industry and learning their style in preparing food. Hehe, don't worry it's edible.
Well, after all is finished, finaly now it the time to enjoy it lerr.. How is it? Looks yummy?
And so, before i end my blog today, i would like to remind my readers that this saturday is the Dong Zhi ah.. Don't forget to help your mom making it ah and be a guai guai zai or guai guai lui.Ok ler.. i'm going to enjoy it now lerr.. Tata..
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