To celebrate the end of the New Year festivities my daughter’s class made tang yuan, or glutinous rice balls. All of the preschoolers rolled the colored paste into little piles of balls which were then whisked away to the school canteen for cooking in a light syrup with pandan leaves or ginger.
This was a recipe that everyone enjoyed making but the children’s reviews were generally short and blunt: Chewy and disgusting. Not exactly the hallmarks of family unity and completeness that the dumplings symbolize. So much for tradition!
Playing around while waiting for the tang yuan to cook.
Grandmother and granddaughter making glutinous rice balls for the New Year.
Citrus making tang yuan.
Pink and white glutinous rice balls
