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Could have thought of more interesting ways of making modifications. E.g. placing the tang yuans in sweet potato soup or sago dessert.

More comments could have been given by your mum. E.g. she could talk about the shape of the tang yuan, the overall appearance. Are they attractive or dull looking as no colour was added to enhance the appearance..

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Where is the video showing how you prepared the dough and how you did the wrapping of the filling?

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Good review. Details given on all the 3 aspects of sensory evaluation.

Perhaps for modification, you could have thought of making the dessert more interesting instead of just simply putting ginger slices. E.g, placing the tang yuans in sweet potato soup, making a cold dessert with chilled coconut sago with tang yuans.

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You have done 3 modifications. However, your mum did not capitalise on this to do the sensory evaluation. She talked briefly only on 2 aspects. Such a waste.

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Good idea to boil the tang yuans in a separate pot.

More details could have been elaborated for the reflective sharing. Are the tang yuans shaped into nice round balls or they are all of uneven size.

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You are supposed to give 2 modifications but you gave only 1. Did not read instructions carefully

No need to add hot water to mix the glutinous rice flour. The hot water gelatinise the dough, making the tang yuan too soft when you boil and perhaps gluey. l

Dough too wet, Added too much water at one go

Should freeze peanut butter to a semi-solidified state so that you can roll into balls and wrap.with your dough. The peanut butter oozed out from the tang yuan as it is too soft

and diluted.

Only 1 aspect of the sensory attributes was mentioned.

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Comment/ Submit a post on some of the modification you observe from the samples below:

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Comment/ Submit a post on some of the modification you observe from the samples below:

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(Name)

(Comment)

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Please use the following resources to assist in your exploration

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Please use the following resources to assist in your exploration

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Identify and apply two modification you had made to the original recipe.

Take a picture of your modification (change of ingredients/methods etc) as evidence

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Submit 3 videos (1 video 1 post)

Using header such as:

[Your Name]_ Video 1: Preparation and Assembly

[Your Name]_ Video 2: Cooking

[Your Name]: Video 3: Presentation and Reflective sharing from __ (identify who evaluated your dish)

For students who are unable to upload your videos directly into padlet, please create a folder (with your name) in the google drive and SHARE WITH ME YOUR LINKS TO ACCESS YOUR uploaded videos.

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Submit two key points

One strength and One weakness during your completion of the Care Package task.

Using heading such as Preparation, Assembly or cooking processes when evaluating your Care Package.

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Tang Yuan is a dessert made of glutinous rice balls in a sweet clear soup usually served during the Winter Solstice Festival to mark the arrival of winter.
Winter Solstice Festival, also called Tang Chek in Hokkien/Fujianese or Dong Zhi (冬至) in Mandarin, is a Chinese celebration that usually happens between the 21st and 23rd December. Tang Chek means the "arrival of winter". Traditionally, farmers would lay down their tools and celebrate the harvest by going home to their families. A feast is prepared to mark the occasion. On this day everyone becomes one year older. It is also the day when the sun has reached the Tropic of Capricorn. Therefore, it is the longest night of the year in the northern hemisphere.

The significance of Tang Yuan (Glutinous Rice Balls)

There is always some special food associated with Chinese festivals. For this one, families get together to make and eat Kuih Ee/Ee Th'ng or Tang Yuan (湯圓), a dessert made of glutinous rice balls in a sweet clear soup. The roundness of the Kuih Ee signifies togetherness. In Malaysia, premixed colored dough is sold at the wet markets. The favorite colors are red, green, and yellow. Most people will buy the dough and form the balls at home, an activity much enjoyed by the kids. The sweet soup is made of a simple syrup flavored with pandan leaves and ginger.

A Celebration of Togetherness

I have to admit that while I enjoyed rolling and forming the balls as a kid, this is not exactly a favorite dessert of mine. The glutinous rice balls are way too doughy for my liking. However, when I moved here, I realized that the tang yuan sold at the Asian grocery stores usually came with a filling of black sesame seed, lotus seed, or red bean paste. Now, that made a huge difference as I do like all three types of filling. Since I had some red bean paste left over from making mooncakes, I went ahead and used that for the filling. I am glad I did.

Ro-Taro (eldest son) returned home from campus two days ago for the holidays and it was a time of celebration and togetherness for us. What better time to make these than yesterday so that we could enjoy them together. The soft and chewy glutinous rice balls with the red bean paste filling were delicious in the sweet and fragrant syrup. I would definitely make these again!

Time for Another Round of Nona-Nona

This month's theme for Nona-Nona is DECEMBER, selected by my blogging buddy Denise. It can be any foods related to the month of December, be it Yuletide or any other seasonal or year-end specialties. For the month of October we both made the same dish. You can check out our past challenges here. She decided that we should have a broad theme this time so that we can better surprise each other and not have that happen again. I immediately thought of Tang Chek and Ee Th'ng instead of goodies for Christmas. Hopefully Denise will keep with the Christmas theme. Let's hop over to Singapore Shiok! to see what she has cooked up in her kitchen.

Related Products Used in Making This Tang Yuan (Glutinous Rice Balls)

This post contains affiliate links. Please read my disclosure policy here.

Erawan Glutinous Rice Flour, 16 oz
Pyrex Prepware 1-Cup Measuring Cup
Cuisipro Stainless Steel Measuring Cup and Spoon Set

Tang Yuan (Glutinous Rice Balls) with Red Bean Paste Filling

A little early but here is wishing you a
HAPPY TANG CHEK / DONG ZHI / WINTER SOLSTICE FESTIVAL!

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Tang Yuan (Glutinous Rice Balls) with Red Bean Paste Filling

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Tang Yuan is a dessert made of glutinous rice balls in a sweet clear soup usually served during the Winter Solstice Festival to mark the arrival of winter. Winter Solstice Festival, also called Tang Chek in Hokkien/Fujianese or Dong Zhi (冬至) in Mandarin, is a Chinese celebration that usually happens between the 21st and 23rd December.

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Tang-yuan stuffed with red bean paste 红豆汤圆 [English/Chinese SUB]

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Akshara_Video 3: Presentation and reflective sharing from mom

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Akshara_Video 3: Presentation and reflective sharing from mom

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-Added brown sugar to decorate the tang yuan

-Kaya as the second type of filling

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Strength: Tang yuan was chewy; cooked properly.

Weakness: Only a hint of filling in the tang yuan

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FCE tangyuan video 1 - Made with Clipchamp

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FCE tangyuan video 2 - Made with Clipchamp

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Phelia: Video 3: Presentation and reflective sharing from sister

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Phelia: Video 3: Presentation and reflective sharing from sister

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FCE tangyuan video 3 - Made with Clipchamp

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Modification:

Added food colouring to the tang yuan and used kaya as the filling

One strength:

The texture of the tang yuan was smooth and soft

One weakness:

When putting the filling inside of the tang yuan, there was too much filling even though it looked like it only had a little amount, making it hard to close up the tang yuan and roll it into a ball

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Nia_vid 2_ preparation and assembly - Made with Clipchamp

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Nia_vid 2_ cooking and presentation - Made with Clipchamp

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cooking and presentation - Made with Clipchamp (1)

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Nia_vid 3: review of tang yuan by my father

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pt.3 review of food - Made with Clipchamp

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-used sesame paste instead of red bean paste

-adding brown sugar to the syrup

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Strength: tang yuan was chewy and cooked properly (not over or undercooked)

weakness: too much dough

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Reflection from Mother - Made with Clipchamp

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used food coloring

used pandan leaves instead of pandan oil

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My strength is that the tang yuan was chewy

My weakness is not undercooking the tang yuan

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Karis-Video 1: Preparation and Assembly (・o・)

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Karis-Video 1: Preparation and Assembly (・o・)

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Preparation & Assembly_) - Made with Clipchamp

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Karis-Video 3: Presentation and reviewing by my sister  ಠ_ಠ

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Karis-Video 3: Presentation and reviewing by my sister  ಠ_ಠ

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Bloopers involved ¯\_(ツ)_/¯

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Karis-Modification             ♥╣[-_-]╠♥

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Karis-Modification             ♥╣[-_-]╠♥

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1.I used peanut paste as the filling

2.I added food colouring to the tang yuan

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Strength: The tang yuan was cooked properly

Weakness:The pandan flavour was very strong (according to my sister)

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task 1: two modifications: 1. chocolate filling 2. adding pandan leaves

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More details should be given for the reflecive sharing. For e,g, comments can be given for the shapes of the tang yuans. Aret they all about the same size. How about the appearance? How do they look. Very dull due to the lack of colour or vibrant? The texture?

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task 3: one strength of my care package task is that i managed to make it successfully and there wasn't much challenge. one weakness of this care package is that my tangyuan was a bit too thick and i should next time flatten it more so i can fit more filling inside.

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Fce care package

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1 strength is the tangyuan is chewy enough.

1 weakness is that I did not put enough matcha powder as the taste of the matcha in the tangyuan is very light.