Rolling Good Time

After we had our lunch on Dongzhi day I made some ‘tang yuen’ (glutinous rice balls) for everyone. I followed this recipe which I saw it in The Star newspaper a few days earlier. The picture of ‘tang yuen’ looked so colourful and appetizing, so that prompted me to try out the recipe which requires orange and purple coloured sweet potatoes. Further, instead of using the usual sugar syrup, this recipe calls for coconut milk and sago. Although it’s very unhealthy to use coconut milk but the taste of the syrup with coconut milk is just so sweet and creamy. Everyone seemed to like the syrup better than the ‘tang yuen’….haha, so at the end of the day, lots of leftover rice balls with no more syrup.

Well, before I cook the ‘tang yuen’ I let Sharlene and her piao cheh have some fun rolling the dough into balls. It was pretty tough to roll the dough with sweet potatoes as it was really wet and sticky. So I just let the girls roll the one without sweet potatoes.


It was easy and look how they enjoyed rolling, pressing and shaping the pink dough into balls.


My little helper was really good at shaping the dough and Jasmine was busy counting her rice balls. Both of them were competing as to who can roll more 'tang yuen'. lol! Like most children, they don't fancy the taste of the rice balls at all.


Mummy, you see my 'tang yuen' is so round.


And here’s the bowl of colourful ‘tang yuen’ but the appearance of it was nothing close to the one in the picture.