Brown Candy for “Tang Yuen”
22 December 2009 dans Uncategorized
It is the first time I see such sugar (also known as Brown Candy) that is widely known to cook Tang Yuen (glutinous rice balls), after more than 30 years making my favourite dessert. All these while, I have been following my grandmother’s tradition, using the big chunks brown Gula Melaka to make the sweet syrup.
Today, I am going to try using the Brown Candy instead. Together with pandan leaves, a knocked of ginger, all we have to do is to replace this candy to boil the sweet syrup.
According to my neighbour, who is really a very good cook, we can also add a chunck of this sugar into our rice ball. It will somehow taste like onde-onde, I suppose. Saw I bought the ready made glutinous rice balls? Am so lazy to make the dough as there are still 101 things to rush before we go back to Melaka this coming Christmas eve.
But I will probably try it out, if I have enough time to wrap some using this sugar, for our after-dinner dessert tonight.
