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Monday, August 6, 2012

Dumplings in White Fungus, Dried Apricot Sweet Soup


 During mid-year of lunar calendar [15th day of 6th lunar month], my mum will prepare glutinous rice balls in sweet, ginger soup for prayers.    This year, she didn't make this because my father passed away and it is believed that the immediate family is not supposed to do certain things [like making 'kuih ee'] before one year has passed.  But she told me as a married daughter, I can make glutinous rice balls from my home for her.  In fact, if according to tradition, relatives and friends will cook glutinous rice dumplings and bring them to the bereaved family during such times [first year].
Instead of preparing the usual 'kuih ee', I prepared a sweet dessert and add in the glutinous rice balls  which I made in just 2 colours.
Ingredients for Sweet Soup
40 gm [about 10] dried apricots - sliced
15 red dates
3 honey dates
20 gm white fungus [2 florets] - soaked and broken into small pieces
1.5 litre water
100 gm rock sugar to taste
2-3 screwpine [pandan] leaves - knotted
  1. Boil white fungus in water over medium heat until soft.  
  2. Add in red dates and honey dates.  Boil for about 10 minutes.
  3. Add in rock sugar and pandan leaves.  Boil for about 10 minutes.
  4. Lastly add in dried apricots.  Boil for several minutes.  Off fire.  Serve hot or warm with cooked glutinous rice balls [tang yuan or 'kuih ee'].
Ingredients for Glutinous Rice Balls/Tang Yuan/Kuih Ee
200 gm glutinous rice flour
20 gm tapioca flour
170 - 180 ml water
20 gm shortening
a drop of yellow food colouring
  • Mix both flours with water and knead until soft.  Add in shortening and continue to knead until soft, pliable and smooth.  
  • Divide into 2 equal portions.  Keep one portion plain and add yellow colouring to the other portion.  Knead the yellow portion until the colour is well blended.  Set aside to rest for 15 minutes.
  • Break dough into small bits [according to own preference] and roll into small balls.  Place them on a tray.
  • Meanwhile, boil a pot of water to cook rice balls.  The rice balls will float to the surface when cooked.  Remove rice balls with a serrated ladle into a basin of cold water for a few minutes.  Transfer cooled rice balls with a serrated ladle into sweet soup before serving.
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I'm submitting this post to Muhibbah Malaysian Monday 
hosted by Sharon at Test with Skewer.

7 comments:

Phong Hong said...

Kimmy, sorry for your loss. This dessert is quiet similar to what my grandparents used to make. One of the ingredient my grandfather likes to put is dried persimmons.

Kimmy said...

Hi Phong Hong, you are right. My MIL does add 'kee kuih' to this dessert.

Joan said...

I didn't try before tang yuen in white fungus soup... I should try it out one day! =)

Kimmy said...

Hi Joan, if you like tang yuan in not too sweet soup, this is just nice.

indianist said...

Hi
With the help of your guide i prepared a soup which is delicious thanks for the information

Kimmy said...

Hi Indianist, you're welcome. Glad this post is of help to you.

indianist said...

Hi
With the help of your guide i prepared a soup which is delicious thanks for the information

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