As kids, the Winter Solstice festival is the most anticipated Chinese festival on the calendar because that is the day we get to play with our food, and whatever we make goes into the pot, and we get to eat our handiwork when it's cooked!
This tong sui dessert can be prepared with very few ingredients, SO EASY LAH!
Notes:
• Steaming the pumpkin and beetroot before blending them to extract the colors removes the “raw” and “green” taste from the cooked rice balls. If you omit this step and blend the raw ingredients without cooking it, there is a tinge of “green” taste in the cooked rice balls
• You can use a slow juicer to extract the pure juice from the pumpkin, beetroot and pandan instead of blending them. Then just bring the juices to a boil to remove the “raw” taste
• If you feel that it is time-consuming to make purees and juices to color the dough, you can skip this portion completely. Just replace the 15g of juices / puree needed in the colored dough recipes with 15g of room-temperature water and a small drop of food coloring
• It is possible to just use room-temperature water to make the dough, but you will find it drier and more crumbly. The cooked rice balls will be soft but not “QQ” and chewy.
• Adding boiling / hot water to the rice flour “cooks” it and changes the viscosity of the dough. The dough is more pliable, stretchy and elastic. And the cooked rice balls will taste more “QQ” and chewy.
• The recipe shown here uses a whole packet of flour, so you will have enough to feed up to 10 people. If you do not need such a large quantity of the glutinous rice balls, they can be frozen to be cooked another day.
Full written recipe:
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Video content:
00:00 Intro
00:08 Groundnut / Peanut Dip
00:32 Ginger Syrup
02:02 The Natural Colors
06:56 Making the Dough
11:13 Rolling the Rice Balls
16:41 Cooking the Rice Balls
17:36 Serving the Rice Balls
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