Dongzhi or TangChek falls on every 22nd December each year. This means all Chinese celebrating this festival will start rolling these beautiful glutinous balls last night or early in the morning. One will eat them last night at 12.01am or this morning which marks a Dōngzhì Festival or Winter Solstice Festival. You will be older by 1 year as many Chinese Grandmas used to say it to their grandchildrens.
This year we rolled bigger balls. We finished rolling, blanching and quick boiling in pandan sweet syrup within 2 hours. Five sweet colours for this year's Tang Yuen Festival. Read more from my 2006 post. Time past by so fast and it's another year of Dongzhi Festival.
Got this from United Subang jaya Forum and there are recipesand discusions on TangYuen Makings