For the coming 'Chap Goh Mey'(15th Day of Lunar New Year), Singaporeans can savour their traditional glutinous rice balls with a twist.
Instead of the usual ground peanuts, sesame and red beans, and eaten with a warm, sweet syrup, four second-year Singapore Polytechnic students gave this customary delight a make-over, and won $500 in a food design competition.
Marcus Lim, Tho Pin Da, Samuel Chan and Cedric Tay have filled their version with lychees and longans, and served it chilled instead.
What's more, to make it even healthier, they have lowered the calorie level by using Trehalose, a low-calorie sweetener for the syrup and raised the fibre content by using fruits.
Moving on, the students will experiment with strategies to lengthen the shelf-life for a ready-to-eat version without compromising on taste, texture and nutritional value.
The team is hopeful that this designer tang yuan will hit the shelves in a year.
In the meantime, you too can try this recipe for your own 'Chap Goh Mey'.
Designer Tang Yuan (a.k.a. Frutee Moochi Ball)
Recipe for 20 balls
Ingredients for Tang Yuan:
150 g Glutinous Rice Flour
125 ml Warm Water
12 g Sugar
1 can of fruits Lychees or Longans (drained and dried)
Method for making Tang Yuan:
- Place the glutinous rice flour in a bowl.
- Dissolve the sugar in warm water to form a sugar solution.
- Add desired food colouring into sugar solution.
- Add this into the glutinous rice flour and knead to form smooth dough.
- Weigh 10 g of the dough and wrap 5 g of canned fruits – Lychee or Longan – and roll into a ball (tang yuan).
- Place the tang yuan in hot boiling water and cook till they float to the surface (about 10 minutes).
- Immediately cool the tang yuan in a bowl of ice cold water till they sink to the bottom (about 10 minutes).
- Put the tang yuan into the chiller.
Ingredients for Pandan Syrup:
1 litre Water
90 g Sugar
8 pieces Pandan Leaves
Method for making Pandan Syrup:
- Place all the ingredients into a pot and bring it to a boil for 15 minutes.
- Drain the syrup, chill it and serve it with the tang yuan.