Foodie

Saturday, December 21, 2013

Pumpkin Tang Yuan/Tong Yuen With Dried Persimmon in Cinnamon and Ginger Sweet Soup






Winter may just be getting started, but those looking forward to a bit more daylight have not much longer to wait. This Saturday that is today is the winter solstice in the Northern Hemisphere and it will experience the shortest daytime and longest nighttime. After the Winter Solstice, days will become longer and longer. As ancient Chinese thought, the yang, or muscular, positive things will become stronger and stronger after this day, so it should be celebrated.  So to keep up with traditions, i have made Pumpkin Tang Yuan/Tong Yuen and served with a sweet soup that has Korean influence Cinnamon And Ginger With Persimmon (Soojunggwa).

With this recipe i would like to wish all family and friends HAPPY WINTER SOLSTICE




To make Tang Yuan/Tong Yuen follow recipe HERE and replace the sweet potatoes with pumpkin.

To make the Cinnamon And Ginger With Persimmon follow recipe HERE







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