The Winter Solstice is one of the most important Chinese festivities and it usually falls on or around December 22nd of each year. In 2014, the Winter Solstice is observed on Sunday, December 21.
The origins of the festival go way back to the ancient Yin and Yang philosophy of balance and harmony in the cosmos. Following the celebration, there are longer daylight hours and, therefore, an increase of positive energy flowing in.
Traditionally, the Winter Solstice festival is a time for family reunions. A common activity during this get-together is the making and eating of tangyuan (汤圆) or sweet rice balls which are sometimes brightly coloured. The round shapes of tangyuan symbolize togetherness in Chinese culture.
Each family member will receive at least one large tangyuan in addition to several small ones per serve. The rice balls, either plain or stuffed, are served in a sweet soup or savory broth. Both the rice balls and the soup are served in one big bowl before the start of a grand reunion dinner. The festival food reminds us that everyone is now a year older and should behave better in the coming year.
I have developed a healthier version of tangyuan for the vegan macrobiotic diet using organic ingredients such as momen tofu, unbleached sweet rice flour, pumpkin, beet, matcha, rice syrup, screw pine leaves (pandan leaves), sea salt and adzuki bean paste as filling.
Healthy tangyuan recipes
Food quality: vegan, macrobiotic, gluten-free
1. Basic tangyuan recipe (Original flavor using organic ingredients)
This recipe makes about 40 small tangyuan.
Ingredients:
- 100g momen tofu
- 100g shiratama (unbleached sweet rice flour)
- A pinch of Macrobiotic sea salt
- 3-4 teaspoons red beet juice as pink food coloring
Method:
- Lightly squeeze the momen tofu between your palms to extract excess water, but don’t make it too dry.
- In a suribachi or stone mortar, grind the tofu finely and transfer to a mixing bowl.
- Add in sweet rice flour in small batches and combine well.
- Knead until the dough is soft and smooth.
- Divide the dough into two portions.
- Gradually add beet juice to one dough portion and knead to color the dough pink.
- Leave the other portion in its original color.
- Cut the dough and hand roll it into small balls of about 1 cm in diameter.
- Cook the tangyuan and serve.
2. Pumpkin flavoured tangyuan
Ingredients:
- 50g momen tofu
- 50g pumpkin, peeled, steamed and mashed
- 100g shiratama (unbleached sweet rice flour)
Method:
- Apply the same method to the tofu as in the recipe above.
- Add pumpkin and sweet rice flour to the ground tofu in small batches and combine well.
- Knead the dough until it is soft and smooth.
- Cut the dough and form small balls of about 1 cm or bigger balls of 3 cm in diameter with filling.
3. Matcha green tea flavoured tangyuan
Ingredients:
- 100g momen tofu
- 100g shiratama (unbleached sweet rice flour)
- 2g Unsui matcha powder, Grade A
Method:
- Apply the same method to the tofu as in the recipe above.
- Add matcha powder and sweet rice flour to the ground tofu in small batches and combine well.
- Knead the dough until it is soft and smooth.
- Cut the dough and form small balls of about 1 cm or bigger balls of 3 cm in diameter with filling.
To make tangyuan with fillings:
1. Make bigger round balls.
2. Press to flatten.
3. Stuff the center with one tablespoon of adzuki bean paste.
4. Gather the edges.
5. Set aside.
4. How to cook tangyuan
Method:
- In a stainless steel pot, bring 1-1.5 litres of water to a boil.
- Add the tangyuan and boil until they float to the surface.
- Use a slotted spoon to scoop them from the pot.
- Dip in icy cold water to stop the cooking process.
- Drain before serving.
5. Traditional sweet soup for the Tangyuan
Ingredients:
- One litre filtered water
- 2 screw pine leaves (pandan)
- 3-4 slices of ginger
- 50 g rice malt
- 50 g maple syrup
Method:
- Bring all ingredients to a boil and simmer for about 5 minutes.
- Pour over the tangyuan and serve.
6. A different way to serve: Tangyuan and pumpkin ice cream parfait
Ingredients:
- 4-5 tangyuan of different colours
- 2-3 slices of fruit
- 1 tablespoon cooked kanten, cut into cubes
- 1 tablespoon orange flavored rice syrup
- 2 scoops of vegan pumpkin ice cream
Method:
- Spoon kanten cubes into a dessert glass.
- Top with pumpkin ice cream, tangyuan and sliced fruit.
- Drizzle with rice syrup.
Recipe written by June Ka Lim, macrobiotic chef and counselor
Dec 2014
