Tang Yuen with Palm Sugar Soup + Pandan Leaves + Ginger
Tang Yuen literally means round (glutinous rice) balls in a soup and Malaysian Chinese usually make and eat Tang Yuen during Dong Zhi/Winter Solstice Festival around December 22. When I was younger, my mom always make this soup a couple of months before Chinese New Year, and told me that I'll be one year older after eating Tang Yuen. I still don't understand why I'll be one year older after Dong Zhi, but I just love eating them.
There are alot of different varieties of Tang Yuen - there are the ones with peanut fillings, black sesame fillings or red bean paste fillings. I like my Tang Yuen plan and simple, but I have to have them in palm sugar soup with Pandan leaves (screwpine leaves) and ginger. My mom reminded me over the phone yesterday that I have to prepare Tang Yuen, so I made some today. Happy Dong Zhi Festival!