Today (22 December) is Dōngzhì (冬至) or Winter Solstice. This is a particularly important celebration, apparently considered more important than Chinese New Year for many Chinese families. Traditionally, it’s a time for family to get together. The making and eating of  Tong Yuen or sweet glutinous rice dumpling (湯圓) is a key activity - as it signifies reunion.

This dessert is not only eaten at Winter Solstice - it is a popular dessert that is eaten throughout the year. In its simplest form (eaten during Winter Solstice), the plain dumplings (shaped as balls) have a nice chewy texture but  are pretty tasteless so they are served in a ginger sweet soup.  However once filling is added, these glutionous rice balls are delicious. There is a great variety of filling that can be added. The most popular fillings are peanut paste, black sesame seed paste and red bean paste. The dumplings can also be added into sweet dessert soup such as red bean soup,  lotus seed soup, black sesame soup or peanut soup, almond tea or walnut soup.

Here's how I make the peanut and black sesame seed paste and tong yuen from scratch. I serve these in a simple light sweet ginger syrup.

Video Link: https://youtu.be/yAgcMUU1DBQ

PEANUT FILLING (makes 5 balls)

• 25 gm raw peanut

• 15 gm sugar

• 9 gm butter

• 2 tsp rice bran oil

1. Roast peanut. Grind finely.
2. Add sugar, butter and oil and grind till combined into a paste.
3. Roll tsps of paste  into small balls.
4. Chill in fridge till hardened.

BLACK SESAME SEED FILLING (makes 5 balls)

• 25 gm black seed

• 15 gm sugar

• 9 gm butter

• 2 tsp rice bran oil

1. Roast sesame seed till fragrant. Grind into powder.
2. Add sugar, butter and oil and grind till combined into a paste.
3. Roll tsps of paste  into small balls.
4. Chill in fridge till hardened.

GLUTINOUS RICE BALL (makes 10 pieces)

• 80 gm glutionous rice flour

• 30 ml hot water

• 30 ml water (at room temperature)

1. Mix half the glutinous rice flour with hot water. Stir into a paste.
2. Add the rest of the glutinous flour and stir to combine.
3. Add water, a little at a time until lumps are formed. You may need to add more water or use less water than indicated. It all depends on the glutinous flour. The idea is to reach a lumpy consistency.
4. Pour onto a floured surface and knead to a smooth and elastic dough that is not sticky. Add a little more flour if dough becomes sticky.
5. Cut or tear into 10 pieces and roll each piece with palms to form balls.
6. Cling wrap to prevent the dough from drying out.

SYRUP (makes 2 serves)

Boil 2 cups of water with a few slices of ginger and 1 tbsp of rock sugar. Simmer for 15 mins. Set aside.

ASSEMBLY

1.Take one piece of dough and press into a disc.
2. Place 1 piece of peanut or black sesame seed filling into the centre of the dough.
3. Wrap the dough up to fully enclose the filling.
4. Roll into a ball.
5. Cover with cling wrap to prevent the dough from drying up.
6. Do the same with the rest of the dough and filling.

COOKING & SERVING

1. Half fill a small saucepan with water and bring it to the boil.
2. Carefully drop the glutinous rice balls into the boiling water and stir gently to prevent them from sticking.
3. They are cooked when they float. Remove them with a slotted spoon to the bowls of syrup and serve.