Chinese sweet dumplings
Chinese sweet dumplings ‘tang yuan'(汤圆) – raspberry pink, in a ginger, cinnamon and honey syrup (gluten free, vegan)
‘Tang yuan’, or the glutinous rice balls in syrup, were sometimes offered as a complementary dessert at Chinese restaurants. My husband always puzzled, why people liked these dull looking, doughy, boringly sweet and tasteless stuff.
Good point. As much ‘tang yuan’ is well loved by the Chinese community for its symbolic meaning of family and its reunion, it is not an exciting dish, not until it became a fusion dish anyway.
My ‘tang yuan’ were colored by raspberry coulis; some were filled with red bean paste and some were just small and plain. The syrup was infused with a cinnamon stick, cardamom, ginger and orange peel, with brown sugar for color and a dash of honey for extra flavor. I really hope my husband would like them; and then he said, ‘they were okkkk’. Grrrrrrr!
Recipe is as follows:
I remember the 10 joyful days during Luna new year while I was growing up. It was always in the midst of winter and the air was cold. There were sparkles in our eyes with the excitement of fire crackers, flower stalls, new clothes, a few good meals and the red envelopes with some money in it.
The ‘gok-zai'(角仔) or the ‘YouJiao'(油角), translated as the fried little triangle pastry, diligently homemade and exchanged between families while paying the rare once-a-year visits, were delightful. Families often re-gifted the ‘gok-zai’ they received. We often ended up with a bag of ‘gok-zai’ with different shapes, sizes and colors. My grandmother stored them in a brown urn under the stairs and we were allowed to have a few each day. During the early 1970s while food supplies were scarce, these little treats were very much appreciated by the little ones.
Here is my quick and easy ‘gok-zai’. Traditionally they were deep fried but I baked them for a healthier version. Happy new year everyone, 新年快樂. Hope the newSw year will bring you and your family health, peace and happiness.
Recipe is as follows: IngredientsRead the rest of this entry »