Dong Zhi Delights

Every year during the pre-Covid days, the Kuala Lumpur and Selangor Chinese Chamber of Commerce's  (KLSCAH) Women's Chapter would organize a cultural event during the Winter Solstice. This year, we didn't have to make pots and pots of tang yuan, and there was no need to join the competition for best stall decoration. Must admit that it was tiring, but it was fun. With all activities shelved, winter solstice becomes a family-only affair. On Sunday night, mum kneaded the glutinous rice flour. Did the original white and also some other varieties with added Clitoria flower extract, Screwpine leaf extract, and purple sweet potato. The steamed and mashed sweet potato results in a dough that's less chewy, and actually easier to eat. According to mum, it's better to roll up the tang yuan and let it sit overnight before boiling as the texture will be better. On Monday morning, she boiled the tang yuan (once it floats, it means its ready to eat), and put them in a sweet ginger soup.

At night, we had a steamboat dinner with The Tribe (my sister and BIL got off early from work). The usual HaiDiLao tomato soup base, but this time with crabs from the market!