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: