Glutinous Rice Balls for Winter Solstice.

What a breeze. It's been a year already. Tang Yuan (Glutinous Rice Balls) would remind me that I'm elder by a year. We used to love it when we were kids, the fact that we're getting older and the fact that we get to eat lots and lots of 'dooing dooing' (bouncy or some people would say qiu qiu/kiu kiu) balls made of nothing else but flour glutinous rice flour.

I remember a few years back we had litres and litres of cold soy milk with the warm tang yuans in place of the usual ginger syrup. This year, I planned to make some of my own with my new blender.

The green colour is from pandan leaves that I blended in together with the soy beans. Absolutely love the green colour!

Homemade Organic Soy Milk

125g organic soy beans
1L water
5 pandan leaves (screwpine)

Black Sesame Filling Recipe

200g black sesame
100g icing sugar (or more, else black sesame would taste bitter on it's own)
2-3Tbsp peanut butter

Method:

Blend all ingredients together, adding hot water if it's too dry. Refridgerate to set.

One year ago : 10 grain rice with glutinous rice ball

Have a Happy Dong Zhi festival!