Dong Yuen (Glutinious Rice Ball Soup)

Dong Zhi is the thanksgiving of the Chinese calendar. "Dong Zhi" literally means "arrival of winter". Coinciding with the winter solstice, it is an occasion for the family to get together to celebrate the good year they have had. Tang Yuan is cooked and eaten to symbolise unity and harmony within the family. Dong Zhi occurs 6 weeks before Chinese New Year and would normally fall between 21st Dec and 23rd Dec. Look at my first attempt making this meaningful dessert....not bad right?..It's really easy and simple..I only watch my mom make it when I was at home years ago...I remember my mom said when we consume Dong Yuen ,we are older by one year old..."I said..oh!..No...No...I'm not going to get older by a year just eating Dong Yuen,then I refused to eat"!!..So I'm not a fan of "Dong Yuen"!!.hahaha!!..But now I have Mishu,so I want her to know and understand our culture and food...This is what I made yesterday.. Tang Yuan, sweet soup of glutinous rice flour balls, is indispensable during this festival.For good luck, families prefer to have some pink tang yuan to mix with the white ones.

I use some glutinous rice flour with some cold water to form a dough.Then separate the dough to 3 part.Each separated dough,mixed with my favourite food coloring.Roll it to a size of marble. Prepare 4 liter of water over the stove for boiling.Drop each of the marble coloring dough into boiling water and once it float is done. Scoop out and dip in cold water,so it's won't stick together.Cook palm syrup with pandan leaves in 3 liter of water.Drop the cooked color dough into the palm sugar syrup and serve hot or warm...Ta...da..."Dong Yuen" ready!!..Hmmmm...not too sweet ,the palm flavour is just nice!! Viola!!