In Taiwan, Dongzhi was celebrated as an end-of-harvest festival originally. Today, it symbolizes a family reunion and growing a year older when we eat tangyuan on the Dongzhi (Winter Solstice) Festival. There are many kinds of tangyuan. They can be either small or large and filled or unfilled. But today, we will make fried tangyuan one of the most popular tangyuan. It’s a fantastic, crispy surface and cover with peanut powder and a chewy texture. You must try it!
YIELD: For 3~4 people | TIME: 25 minutes