I failed to make it back to my hometown last year for Winter Solstice but I planned earlier this year. Ipoh was still as quaint as usual but it rained heavily on Friday night and subsequently, also rained on Saturday and Sunday, albeit not as heavy as on Friday.
When Sunday morning comes, my sister and I volunteered ourselves for the tong yuen kneading work. Mom prepared the doughs with glutinuous rice flour, water and colouring (green is solely from pandan leaves juice) on the previous night (which is a mistake cos she kept them in the fridge!). The doughs harden and crumble during kneading process as they became too dry, except the yellow one, which was made from mashed pumpkin. We had to add some water to moisten them.
And the end product, tong yuen in ginger and pandan syrup. My family used to make the sweet type as they find the savoury version weird. It’s my first time trying pumpkin tong yuen. They’re softer and not as chewy as the ones made from glutinuous rice flour but the colour is sharper though. I still like those with black sesame and peanut filling.