Tangyuan is a Chinese dessert made from glutinous rice flour. They are usually plain or filled with peanuts, black sesame or red bean paste.
Tangyuan is also known as Yuanxiao as they are traditionally eaten during Yuan Xiao Festival (Lantern Festival on the 15th day of Chinese New Year, also known as Chinese Valentine’s day) or during Winter Solstice Festival.
Tangyuan symbolizes unity (团圆), hence they are also served on Chinese weddings’ day.
Traditional tangyuan are white and pink in colour, and served in a ginger and pandan leaves infused sweet soup.
This year, I infused the sweet soup with Osmanthus flowers, giving the soup a light yellow tint and sweet fragrance.
Pot To Plate 