The Winter Solstice Festival or The Extreme of Winter is one of the most important festivals celebrated by the Chinese and other East Asians during the dongzhi solar term on or around December 21 when sunshine is weakest and daylight shortest; i.e., on the first day of the dongzhi solar term. The origins of this festival can be traced back to the yin and yang philosophy of balance and harmony in the cosmos. After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in. The philosophical significance of this is symbolized by the I Ching hexagram fù (復, "Returning").
Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get togethers (especially in the southern parts of China and in Chinese communities overseas) is the making and eating of Tangyuan (湯圓, as pronounced in Cantonese; Mandarin Pinyin: Tāng Yuán) or balls of glutinous rice, which symbolize reunion.
In Korea, similar balls of glutinous rice (Korean: 새알심) (English pronunciation:Saealsim), is prepared in a traditional porridge made with sweet red bean (Korean: 팥죽)(English pronunciation:Patjook). Patjook was believed to have a special power and sprayed around houses on winter solstice to repel sinister spirits. This practice was based on a traditional folk tale, in which the ghost of a man that used to hate patjook comes haunting innocent villagers on the winter solstice.
So? We do not have winter here but we celebrate it anyway. Well at least I do, let this be a family tradition. Making 'tong yuen' and have dinner together every year on this day. And I hope this will continue for many many years and then pass down to the next generation and so on!
Actually it's quite fun. Tong yuen is so easy to make, want to try? You can say it's a 'family bonding' time?
The ingredients: Glutinous Rice Flour, your favourite food colouring, water.
1. Add water to flour and knead well to form into dough.
2. Divide dough to 3 parts (depending on the number of colours you use)
3. Knead well into dough
2. Divide dough to 3 parts (depending on the number of colours you use)
3. Knead well into dough
Roll out dough into long strips and divide dough into small portions.
That will be the size of your rice balls!
Roll dough into sphere shape. Set aside.
That will be the size of your rice balls!
Roll dough into sphere shape. Set aside.
The syrup: Boil old ginger and pandan leaves with water. About 15 minutes.
Add sugar to taste. Take out the pandan leaves and ginger.
In another pot, bring water to a boil. Drop your rice balls into it.
Once your rice balls are cooked they will float to the surface.
Scoop them up and put them into the syrup.
Scoop them up and put them into the syrup.
Taa'da! Your tong yuen is ready to be eaten!
Happy trying!
Happy Tong Yuen Festival!
Happy trying!
Happy Tong Yuen Festival!
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