Palm Sugar Tang Yuan Served in Mulled Ginger Syrup

Woke up this Winter Solstice morning and finally decided that I will have some palm sugar filled Tang Yuan served in some gingery syrup infused mulled spices, since I've got loads of them from last Christmas as a present. Waste not want not for a festive cheer - we call this day the Chinese christmas 😆

Ingredients for the syrup:
200ml water
1 teaspoon full of preserved ginger
1 tablespoon ground palm sugar
1 small piece of rock sugar
a few bits of the whole mulled spices
2 strips of candied orange peels

Place everything in a small sauce pan and bring to a boil, then simmer on low heat for about 10 to 15 minutes.

To cook the Tang Yuan, bring a pot of water to the boil then add in the Tang Yuan (straight from frozen or chilled) and keep boiling till they float to the surface. Fish them out with a slotted spoon or ladle and into a bowl ready filled with the ginger mulled syrup.

I like to add a little cut of fresh mint leaves as garnish just to add a light touch of refreshing minty taste. Happy Winter Solstice!


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