A Taste of Unity: Kuih Ee and the Winter Solstice Festival
Traditionally, Kuih Ee graces special occasions such as weddings, symbolising longevity in the couple's partnership and the Winter Solstice Festival (known as "Tung Chek" in Hokkien), celebrated between 21–23 December, approximately a month before the Chinese New Year. In its popular local version, the vibrant-looking Kuih Ee features brightly coloured glutinous rice balls poached in sweet ginger-flavoured syrup.
In China, the Winter Solstice Festival, or Dongzhi (冬至) which means, “the extreme of winter”, marks the end of the agricultural and astronomical year. Celebrated on the shortest day and longest night of the year, it signifies a turning point when yin (cold, dark) energy transitions to yang (light, positive) energy, as the days begin to grow longer. Traditionally, it was a time for family reunions, with those living far away expected to return home. Coincidentally, Kuih Ee in Mandarin, "tang yuan," sounds similar to tuán yuán (团圆), which means reunion. The arrival of Dongzhi not only signals the year's turning point but also heralds the approach of the Chinese New Year.
Although the winter season is imperceptible in the tropics, the tradition continues in Chinese communities worldwide, including Penang. On Tung Chek, Kuih Ee is served as offerings on home ancestral altars and to the Kitchen God. Some Peranakan Chinese families stick red and white Kuih Ee to the back of their main doors, believed to ward off evil and invite good fortune. Traditionally, the rice balls are coloured red and white to represent yin (red) and yang (white). Eating them is also thought to signify growing a year older.
Today, Kuih Ee is no longer limited to festivals. In Penang, it is available daily at morning markets in Ayer Itam and Perak Road. For a twist, a hawker along Magazine Road (opposite Hotel Jen Penang) offers larger Kuih Ee filled with peanut centres and served in light syrup. Whether filled or unfilled, these rice balls are a delightful reminder of the importance of family and community, capturing the essence of Chinese culture and Tung Chek.
Make your own Kuih Ee
Making Kuih Ee from scratch is as much about the process as the result. It is a communal activity, often bringing families together. The kneading of the dough, the colouring and the rolling of the balls into perfect little orbs offer a chance to bond, create memories and pass on traditions. While modern conveniences allow one to purchase pre-made dough or ready-rolled Kuih Ee, the joy of crafting them by hand is irreplaceable.
Syrup
Ingredients
- 1/2 cup sugar
- 1 cup water
- 2-inch piece of old ginger (optional)
- Screwpine leaves (daun pandan)
Method
- Boil the cup of water.
- Add sugar, ginger (optional) and daun pandan.
- Stir until the sugar dissolves. Adjust sweetness by adding water if necessary.
- Simmer under low fire for about 10 minutes or until fragrant.
Glutinous rice balls
Ingredients
- 3 cups glutinous rice (beras pulut) flour
- Water (to form a smooth dough)
- Food colouring (e.g., red, yellow, green, blue, pink, orange)
Method
- Add a little water to the glutinous rice flour and knead until a smooth dough is formed.
- Divide the dough into several portions and colour each portion as desired. Knead until the colour is evenly distributed.
- Pinch the dough into small, even pieces (depending on the preferred size). Roll them in the palm of your hand into smooth balls, each about the size of a longan.
- Bring a pot of water to boil. Add the dough balls into the boiling water.
- Once the balls start floating (after about 2–3 minutes), scoop them out with a sieve and immediately blanch them in a bowl of cold water.
- Place the cooked glutinous rice balls in separate bowls to prevent the colours from mixing. Repeat the process for each individual colour, starting with the white balls first.
- Serve immediately with the syrup.
Helpful tips
- Kuih Ee is best enjoyed fresh, as refrigeration can harden the texture.
- Reheating, whether on the stove or in a microwave, is not recommended as it alters the texture.
Variations of Kuih Ee
Penangites have long embraced creativity, adding local flair to this classic dish as well. Sweet potato, dragon fruit purée or green bean paste are sometimes incorporated into the dough, enriching the texture and flavour. These innovations ensure the dish remains dynamic while respecting its roots.
For an elevated experience, Kebaya Restaurant at Seven Terraces offers a refined Nyonya Tang Yuen. Coloured with natural blue pea flower (bunga telang) and filled inti (grated coconut cooked in palm syrup), the glutinous rice balls are served in a warm coconut cream alongside slivers of tender young coconut. This version is a celebration of the coconut in its myriad forms – a true gastronomic delight.
If you feel inspired to make Kuih Ee with a difference, go ahead and take the plunge. Be adventurous!
A Celebration of Togetherness
The Winter Solstice Festival, much like Kuih Ee, is steeped in themes of balance, harmony and optimism. Preparing Kuih Ee with loved ones is more than a culinary activity; it is a ritual of connection. Over the years, I have guided my daughter Jean in the art of colouring and rolling these vibrant rice balls – a cherished experience that, with hope, she will treasure and pass on to future generations.
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Written by Adrian Cheah
Photographed by Adrian Cheah and Ooi Leay Cheng
© All rights reserved
Updated 15 December 2024