It’s Winter Solstice. Tangyuan time.
I love tangyuan, especially the ones with peanut and sesame filling. But what I love even better than tangyuan is the ginger soup that the tangyuan is usually served with.
Ginger soup – I made it myself with young ginger and rock sugar. Tangyuan, I got the packaged ones from Di Yi Jia.
But I miss my mom’s home-made tangyuan. She prefers tangyuans without any filling and serves it with a sweet, pandan-flavoured soup.