Traditional Kueh Ee (Tang Yuan) Recipe: A Celebratory Sweet Soup from Malaysia

Ingredients

  • 200 grams of glutinous rice flour
  • 1 pandan leaf
  • 1 liter of water
  • 1/2 teaspoon of red food coloring
  • 1/2 teaspoon of green food coloring
  • 200 grams of rock sugar
  • 2 pieces of old ginger, bruised
  • 1/2 teaspoon of salt

Steps and instructions

  1. Add the glutinous rice flour to a mixing bowl. Gradually add water while stirring to form a smooth, thick paste.
  2. Divide the paste into two parts. Add the red food coloring to one part and the green food coloring to the other. Mix each part well until the color is evenly distributed.
  3. Shape the colored dough into small, round balls about the size of a marble. Set them aside for a while.
  4. Bring a pot of water to a boil. Add the dough balls into the boiling water. Cook until they float to the surface, indicating that they are fully cooked. Remove the cooked balls with a slotted spoon and set them aside.
  5. In a separate pot, bring 1 liter of water to a boil. Add the pandan leaf, bruised ginger, and rock sugar. Stir until the sugar fully dissolves.
  6. Add the cooked dough balls into the pot. Let them simmer in the sugar syrup for about 5-10 minutes.
  7. Add salt and stir well. The Kueh Ee is now ready to be served.

Tools for making

  • Mixing bowl - Used to mix the glutinous rice flour and water to form a paste.
  • Pot - Used to boil water for cooking the dough balls and making the sugar syrup.
  • Slotted spoon - Used to remove the cooked dough balls from the boiling water.
  • Bruised ginger - Ginger that has been lightly crushed or bruised to release its flavor.

Recipe variations

  • Using different food coloring or natural colorings such as beetroot or matcha powder to achieve different colored dough balls.
  • Adding a filling to the dough balls, such as sweetened red bean paste or grated coconut.
  • Replacing the glutinous rice flour with regular rice flour for a different texture.
  • Experimenting with different flavors by adding pandan essence, vanilla extract, or other desired flavorings to the dough.
  • Creating a crispy crust by deep-frying the dough balls after boiling them.
  • Adding additional toppings such as sesame seeds, crushed peanuts, or shredded coconut on top of the cooked dough balls.
  • Making a savory version by omitting the sugar and ginger, and instead adding ingredients like minced meat, vegetables, or tofu to the dough.

Recipe overview

Experience a taste of traditional Southeast Asian cuisine with this delightful Kueh Ee recipe. Kueh Ee, also known as tangyuan, is a dish celebrated during the Winter Solstice and Chinese New Year. It consists of colorful glutinous rice balls served in a sweet ginger and pandan leaf-infused syrup. Each bite of the chewy rice balls reveals a burst of sweetness that complements the fragrant and warming ginger syrup. This recipe will guide you through making these delicious treats at home with easy-to-follow steps. Get ready to create a flavorful and visually appealing dish that's sure to impress family and friends.

Common questions

  1. Can I use regular rice flour instead of glutinous rice flour? No, glutinous rice flour is essential for the texture and consistency of Kueh Ee. Regular rice flour will not yield the desired results.
  2. How can I make the colors more vibrant? You can increase the amount of food coloring used or use gel-based food coloring instead of liquid food coloring for more intense colors.
  3. Can I use other flavors instead of pandan? Yes, you can experiment with other flavors such as vanilla or rosewater if you prefer. However, pandan leaf adds a unique aroma and taste to Kueh Ee.
  4. Can I store Kueh Ee? Yes, you can store Kueh Ee in an airtight container in the refrigerator for up to 2-3 days. However, it is best enjoyed fresh.
  5. Can I freeze Kueh Ee? Freezing Kueh Ee is not recommended as it may affect the texture and taste of the dessert.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the glutinous rice flour and water.
  • Slotted Spoon - A utensil with slots or holes, used to remove the cooked dough balls from boiling water.
  • Pot - A cooking pot to boil water, make sugar syrup, and simmer the dough balls.
  • Serving Bowl - A bowl to serve the Kueh Ee with the sugar syrup.
  • Spoon - A utensil for stirring the sugar syrup and serving the Kueh Ee.

Origin stories

Kueh Ee, also known as Tang Yuan, is a traditional dessert originating from the Chinese culture and is commonly enjoyed in Southeast Asia, especially in Malaysia and Singapore. This treat has a deep cultural significance and is traditionally made during the Dongzhi Festival, which is a time for families to gather and give thanks for the harvest. The round shape of the Kueh Ee symbolizes unity and completeness, reflecting the sentiment of family togetherness during the festival. Despite its humble ingredients, the preparation of Kueh Ee is a cherished family activity, with each round ball hand-rolled with care, encapsulating the warmth of family ties. When served in a sweet, fragrant ginger syrup, Kueh Ee becomes more than just a dessert, it's a celebration of tradition, bringing a sense of nostalgia with every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.