Rice Wine and Balls of Unity (汤元)
Tang Yuan, made from glutinous rice, sugar, red bean or black sesame or peanut, and
vegetable oil, originated from the Eastern Jin Dynasty period. Served boiled in sweet
ginger flavoured syrup, it is traditionally eaten to mark the beginning of the winter
solstice and also on the 15th day of the 1st Chinese lunar month. While many legends
surround the Tang Yuan, in Malaysia it has come to symbolise family unity,
completeness and happiness, which is why it is also commonly served during auspicious
occasions.
Ingredients:
- Tian Jiu Liang 900 g
- 1 cup glutinous rice flour
- 4 ounces water
- Brown sugar to taste
- Food coloring (optional)
- Fresh ginger (optional)
Preparation:
How to make Tian Jiu Liang and rice wine?
- Take 500g of glutinous rice and soak in water for a few hours
- Either steam or cook the glutinous rice
- Once the rice is ready, cool it till about 30degC
- Then mix the yeast powder evenly into the cooked rice
- Press the rice and make a hole in the centre, it is to make the rice wine flow to the
centre later.
- Cover with the lid and keep it for about 36 to 48 hrs in summer time
The steps are easy. The key point is not be contaminated by the dirty or oily hands
or utensils, which may cause the bad fungus glow.
