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:
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!