easternjava
Tang Yuan - sweet rice balls in ginger infused soup (Chinese)
Tang Yuan, a.k.a ronde (Indonesian), or similarly called chè xôi nước in southern Vietnam is originated in China. Made with glutinous rice flour, mixed with water and formed into balls. It can be filled or unfilled, with popular choice of ground peanuts and sugar, ground black sesame seed, and red bean paste. It is served in sweet liquid, infused with ginger. For other variety, other spices such as clove, cinnamon stick, lemon grass and star anise can be added into the sweet soup. Traditionally eaten during Yuanxiao or the Lantern Festival, now this sweet dish is eaten year round.
Blogged here
Tang Yuan - sweet rice balls in ginger infused soup (Chinese)
Tang Yuan, a.k.a ronde (Indonesian), or similarly called chè xôi nước in southern Vietnam is originated in China. Made with glutinous rice flour, mixed with water and formed into balls. It can be filled or unfilled, with popular choice of ground peanuts and sugar, ground black sesame seed, and red bean paste. It is served in sweet liquid, infused with ginger. For other variety, other spices such as clove, cinnamon stick, lemon grass and star anise can be added into the sweet soup. Traditionally eaten during Yuanxiao or the Lantern Festival, now this sweet dish is eaten year round.
Blogged here