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Toothsome treats

I think with winter setting in, I seem to be more active in the kitchen. Cooking is a good way to keep warm. Staying near the stove and oven is an efficient way to stay warm.

Here is a sinful frosted white chocolate cake with mandarin orange filling



Yes I know, mum.... very sinful. If it's any consolation, I promise we didn't eat it all one sitting.




And I know this is not the proper time to prepare this delicacy... but I am very proud of the tang yuan I made this week.



I rolled the balls from glutinuous flour myself. As I meticulously rolled each ball, I couldn't help reminiscing a little on memories of sitting at the table rolling these cute little pink and white balls under mum's supervision. We kids tried to be creative to roll different shapes, like squares and triangles.... but the shapes always unmolded once it was boiled.



I used some leftover tau sar as filling for the white balls. It tastes okay although not as nice as the usual sesame or peanut filling.



Usually tang yuan is made during the winter solstice festival in December. But since it is winter now in Australia already, maybe it's also quite appropriate to enjoy it now as well.

Hmmm... I seem to be feeling very festive lately it seems.

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