A tradition that rolls on and on
Woman sells ready to roll and flavoured dough at the market
Today is the day when the Chinese community consume ‘tang yuen’, remembering bygone days when China’s agrarian societies had only this dumpling to eat during the harsh cold season. One woman in Penang has been making the dessert for the past 40 years.
GEORGE TOWN: Colourful glutinous rice dough takes centre stage at Wong Yoon Ho’s stall in Chowrasta Market here come every Winter Solstice Festival.
The 78-year-old fishball seller said she has been selling the dough once a year during the festival for the past 40 years.
Available in five colours, Wong’s flavours come in pandan, orange, corn, syrup and plain.
Kept in pots, the dough is sold by weight to be rolled into tang yuan (glutinous rice balls), a must-have dessert for the Winter Solstice Festival.
Wong is assisted by her daughter, Idy Chu Yit Oay, 55, at her stall inside the market complex.
“My mother started the business by the roadside outside the market. We only moved in after the new complex was completed.
“The dough makes it convenient for those who want to roll tang yuan at home but do not have the time or skill to prepare them.
“Every year, we are able to sell about 40kg of dough, which are priced at RM10 per kg,” said Chu yesterday.
Chu said the pandan-flavoured dough has been the most popular every year.
Winter Solstice takes place around Dec 22 each year.
It is the peak of winter and after the solstice passes, daylight hours become longer and nights grow shorter.
With little to eat in China’s ancient agrarian societies during the snowy weather, tang yuan desserts became their sole feast.
The farmers would then look forward to winter ebbing and get ready for the next planting season when spring comes.