Tangyuan or tang yuan (
simplified Chinese: 汤圆;
traditional Chinese: 湯圓;
pinyin: tāngyuán; literally: "soup ball") is a
Chinese dessert made from
glutinous rice flour mixed with a small amount of water to form balls and then cooked and served in boiling water or sweet syrup (sweet ginger syrup, for example). Tangyuan can be either small or large, and filled or unfilled. They are traditionally eaten during Yuanxiao or the
Lantern Festival, but also served as a dessert on Chinese wedding day, Winter Solstice Festival (
Chinese: 冬至;
pinyin: Dōngzhì), and any occasions such as family reunion, because of a
homophone for union (
simplified Chinese: 团圆;
traditional Chinese: 團圓;
pinyin: tuányuán)
This year I bought tangyuan which is available at the frozen food section at a shop in Ipoh.
Source: https://en.wikipedia.org/wiki/Tangyuan_(food)
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