Winter brings with it not just chilly temperatures but also a tapestry of cultural celebrations around the world. The Winter Solstice, when the night stretches its longest, holds special significance across diverse cultures. As we welcome longer days, various traditions and celebrations unfold, each with its unique importance. Dongzhi, known as the Winter Solstice Festival, usually falls around December 21st or 22nd and is closely associated with this celestial event.
Dongzhi has deep roots in ancient traditions and has been a big part of Chinese culture for centuries. It’s a time for families to come together, finding warmth during the cold winter months. The story behind Dongzhi is one of resilience, with past generations seeing it as a symbol of hope and fresh starts.
Every year, our family comes together to celebrate Dongzhi. It’s not just a tradition – it’s our way of sharing warmth and strengthening our connection during the winter and I always love it! Those moments around the table, filled with laughter and talks, weave the special essence of Dongzhi for us.
At the heart of our Dongzhi celebrations is the tradition of enjoying tang yuan, glutinous rice balls filled with sweet or savoury ingredients. Sharing these round treats is a meaningful way for us to express love and connection. They symbolize reunion and harmony, highlighting the importance of family and togetherness during the cold winter months.
Tang Yuan Traditions
In my kitchen, making homemade tang yuan is like a special tradition – something I learned from my mom and now enjoy with my own kids. The act of making and sharing tang yuan is a cherished tradition, fostering a sense of connection and continuity across generations.
When it comes to the paste, I prefer a blend of black and white sesame, toasted to perfection to unlock their full flavour and aroma. Toasting helps unleash the natural oils, making the black sesame taste even nuttier and richer. It also brings out a more complex depth of flavour, making your dishes, like tang yuan or desserts, more delicious. Adding a bit of butter to the paste also enhance its richness and creaminess. Butter contributes a velvety texture and a savoury undertone that complements the nutty and slightly sweet flavour of black sesame. This combination creates a more indulgent and satisfying taste experience.
Thinking back to my childhood, the sweet soup base was a simple yet heartwarming combo of brown sugar, ginger, and sweet potatoes. It’s not just a side; it’s the perfect partner that wraps the entire Tang Yuan experience in a cozy blanket of nostalgia. I didn’t have any sweet potatoes on hand when I made this batch, but for sure I’ll be hitting up the market later to pick up some for tonight.
And hey, it’s not just about taste – these sesame seeds are like little health heroes. They’ve got good fats for the heart, might help with cholesterol, and bring in antioxidants to fight off stress. Plus, there’s calcium and zinc for strong bones, and they even lend a hand in keeping blood sugar in check and aiding digestion.
So, with every bite of our homemade tang yuan, it’s not just about the flavour. It’s a blend of memories, good vibes, and a touch of healthier choices. It’s like enjoying a taste of tradition while feeling good about it!
Black Sesame Tang Yuan
Ingredients
- 1 cup black and white sesame seeds
- 1/4 cup sugar
- 1/3 cup unsalted butter (room temperature)
Glutinous Rice Dough
- 1 cup glutinous rice flour
- 1/2 cup – 3/4 cup water (adjust as needed)
- Food colouring of your choice (optional) – I like to use more natural colouring (i.e. purple sweet potato powder)
Instructions
- In a dry skillet over medium heat, add the sesame seeds. Toast them for about 3-5 minutes, stirring frequently until they become fragrant and slightly golden. Be cautious not to burn them otherwise they will be bitter. Remove from heat and let them cool down.
- Transfer the cooled sesame seeds to a food processor or a blender. Add in the sugar and grind them until they turn fine. Initially, they’ll form a crumbly texture.
- Once the sesame seeds have transformed into a crumbly texture, add the room temperature unsalted butter to the food processor or blender. Blend again until the butter is fully incorporated, creating a smooth and creamy black sesame paste. You might need to scrape down the sides of the processor/blender occasionally to ensure everything mixes evenly.
- Place the paste in the freezer for approximately 20 minutes until it firms up slightly, maintaining a malleable consistency for shaping into balls.
- Once the paste has been in the freezer for 20 minutes, take it out and shape it into small balls, each roughly the size of a teaspoon. Transfer these balls into the freezer and let them chill for about 2-3 hours. While they’re chilling, you can start preparing your dough.
Glutinous Rice Dough
- In a mixing bowl, add the glutinous rice flour.
- Gradually add water, a little at a time, and mix it into the flour. Use a spoon or spatula to combine the water and flour until it starts to come together.
- Knead the mixture: Use your hands to knead the dough thoroughly until it forms a smooth and pliable consistency. If the dough feels too dry or crumbly, add a little more water, a teaspoon at a time, until it reaches the desired texture. If it becomes too sticky, add a touch more glutinous rice flour.
- Optionally, if you want to create coloured dough, divide the dough into smaller portions and add a few drops of food coloring to each portion. Knead the colouring into the dough until evenly distributed.
- Once the dough is ready, cover it with a damp cloth or plastic wrap to prevent it from drying out while you prepare your glutinous rice balls or any other shapes for cooking.
Is it possible to skip using butter?