Rainbow syrup balls

Locally called Tong Yuen (in Cantonese) or Tang Yuen (in Mandarin). Traditionally made to celebrate Winter Solstice or Dong Zhi.

As a child, didn’t really get many opportunities to make these (think I was too busy running around playing with my cousins instead) as there were always many pairs of hands (my aunties) who would be busy in the kitchen rolling these. The traditional colours are white and pink – more white than pink. I recall hoping to get more pink than white, thinking they tasted much better than white. I still think they do, ha ha ha!!

Master Prince was eager to help me roll them out since they really look like ‘play dough’!! There must always be a white colour so I got MP to select 3 other colours. Don’t know what it is about these small, soft chewy balls but MP had about 2 large servings, scooping the coloured balls he wanted. No surprise he took a lot of more green than the other colours *cos he made them mah!!* ;)

The 'fun' part is to see who rolls faster and even in size!! :) Of course the ultimate 'bonding' is always cherish.

Find colouring the dough with paste better than liquid ones as the colours from the latter tends to fade and run more easily.

M helped out with the ginger and pandan infused syrup. All I had to do was supply and cook the balls :) Now that’s what I call good partnering. Think I can soon can pass the cooking of these balls to MP as he was so excited to help me cook them too!!

These coloured balls are real easy to make. Mix some glutinous rice flour (as much as you need) with 1-2 tbsp caster sugar and some water (as much as you need) until you get a soft pliable dough. Colour the dough as desired and roll them out into bite size balls. Cook them over hot water. They are ready as soon as they float up. Store them in a bowl of clear water until ready to serve.

The syrup is also just as easy to whip up. In a pot of water (as much as you need), boil together some gula melaka, a few pandan leaves and knob of ginger. The ginger is optional but I love the taste. Make sure you don't add too much otherwise it will be too sharp!!

In my in-law's house, here is what my MIL traditionally serves, the dry version of Tang Yuen.

In a plate mix together roasted sesame seed and roasted crushed peanuts and some brown sugar. Roll in the cooked balls (as above).


This is a more fragrant version because of the roasted nuts and seeds. Since I grew up with the soup version, obviously I prefer the former but the dry version is a nice change too.

Visit two houses and I get to have both versions all in one night, fortunate huh! Ha ha ha Btw, in the Chinese calendar, as soon as you finish a bowl you are considered one year older than the English calendar. With two different servings, does it mean I am two years older??? Its funny but when you are young, you can't wait to be older but when you are there, you wish you'd stay young forever!