Pacifying the Dragon with Tong Sui is a delicious traditional Chinese sweet dessert soup from the Canton Region made with Rice wine, egg, glutinous rice balls, osthamus flowers and a touch of honey.
Sai Kung is one of the most beautiful places in Hong Kong.
I had the rare opportunity to participate in the Jiao Festival in Tseng Lang Shue Village, Sai Kung, Hong Kong which only takes place once every 30 years.
I was able to observe a very special ritual called “Pacifying the Dragon”. During this ritual, a duck was used to lead the dragon represented by a long red cloth; a rooster will be used as its tail up to the top of the highest peak in the local village. This dragon visited certain locations near the village where rituals were performed by Zhenyi Daoists and ritual representatives.
Of course, I was one of those crazy people who climbed up this unpaved treacherous hill with the locals to keep the spirit of the festival alive. I was intrigued to watch as the various components of the parade were assembled; a duck to lead, a lion, a chicken at the end, a "Man of fortune" bearing a clay urn containing grain, which is buried on the hillside to pacify the dragon. The Jiao Festival event occurred during the weekend of mid-December 2011, I'm a bit ,okay just a tad late, on getting my posts published.
Of course Healthy World Cuisine is leading up to a recipe and you can stop worrying as I promise this cute little duck was NOT on the dinner menu.
The local villagers in this area speak Hakka and are so friendly and kind. Ohh my goodness and the amazing food. Unfortunately, this food we were not allowed to eat as this food is a food offering for this religious and spiritual ceremony.
All this climbing mountains and surrounding myself with food, that I cannot eat, was making me hungry. I want something nurturing, warm and slightly sweet. I think I want some of my dear friend's, Wang Xiao Yu's Tong Sui (Chinese Sweet Dessert Soup). Alice is one of the sweetest persons I know and she makes the sweetest little dessert soup. To my dear Alice ,this post is dedicated to you. Keep reading ahead to find out the secret for making this delicately sweet soup.
What is Tong Sui?
糖水 (Tong sui) is a sweet dessert soup. Unlike Western desserts, Asian desserts are lightly sweet and refreshing. The warmth of the soup in the winter months is really soothing. It is a really simple dessert with just a few ingredients and a very short cook time. One of my favorite ingredients in the soup is wolf berries (gogi berries) gou ji zi. Please visit my dear friend's Sharon's website at http://www.chinesesouppot.com/2-common-ingredients/863-goji-wolfberry to learn more about this interesting Chinese herb and also delicious Chinese soups.
Wang Xiao Yu's Tong Sui
Serves 4 adults or 2 hungry teenagers
- 200 ml of water
- ½ cup of small Chinese Glutenous rice balls (frozen)- if located in the western world, you could substitute tapioca or plain white rice, but does not have that same chewy texture. Plain diced mochi is a good alternative in Asia.
- ¼ cup or rice jiu (Chinese rice ETOH)- ( I think a better alternative may be a sweet dessert wine or umeshu)
- handful of wolf berries- (can try substituting with light-colored sultans)
- drizzle of honey or alternative sweetener
- ½ teaspoon of Chinese Sweet Osmanthus Flower Tea (can substitute with crushed chrysanthemum tea)
- 1 beaten egg
Step 1: In a medium-sized pot, place in water, Chinese glutenous rice balls, rice or sweet dessert wine, wolf berries, honey and Chinese Sweet Osmanthus Flower Tea and let simmer for about 5-10 minutes.
Step 2: Slowly add egg in a stream and incorporate into soup. Adjust and add more honey as desired,
Step 3: Enjoy your Sweet Dessert soup (Tong sui) with friends and Chinese tea on a cool winter's day.
More Delicious Chinese Sweet Dessert Soups
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Pacifying the Dragon with Tong Sui
Ingredients
- 200 ml water
- ½ cup glutinous rice balls
small (if located in the western world, you could substitute tapioca or plain white rice, but does not have that same chewy texture. Plain diced mochi is a good alternative in Asia.) - ½ cup Chinese rice Alcohol
(rice jiu) or maybe a sweet dessert wine or umeshu - ⅓ cup goji berries
dried also known as wolfberries - 1 tablespoon honey
to taste or can substitute sweetener of choice - ½ teaspoon Chinese Sweet Osthamus Flower Tea
- 1 egg
beaten
Instructions
- In a medium-sized pot, place in water, Chinese glutenous rice balls, rice or sweet dessert wine, wolf berries, honey and Chinese Sweet Osmanthus Flower Tea and let simmer for about 5-10 minutes.
- Slowly add egg in a stream and incorporate into soup. Adjust and add more honey as desired.
- Enjoy your Sweet Dessert soup (Tong sui) with friends and Chinese tea on a cool winter's day.
Dana says
Such an interesting life and a neat story.
HWC Magazine says
Thanks Dana. If you ever get a chance to visit Hong Kong, we highly recommend it. However, in the mean time, we hope you try our sweet dessert soup soon.
Healthy World Cuisine says
Thank you. There are so many interesting dishes here in China it would take a lifetime to post them all but I will most certainly share some more of the traditions and festive dishes soon.
Preena @ A Teaspoon of Turmeric says
Thank you for sharing this ritual! Sure your mouth was watering with the delicious Hakka foods on the table for offerings. Hope you will post some of those recipes.
Nami | Just One Cookbook says
I love Tong Sui, and yours look yum! Japanese eat glutenous rice balls (mochi) but we eat very different way. I like this simple dessert.
Healthy World Cuisine says
Actually mochi is one of my Japanese favorite desserts and a weakness I have when venturing into B2 of Sogo department store. . I love it in the sweet bean soup. I used to love the holiday in Japan where we would all take part in pounding and making the mochi rice cakes.
Jo-Lyn says
Interesting... =)
andylmoore says
Love Sai Kung. What's the name of the remote bay you get a boat and then walk to in Sai Kung national park?
Healthy World Cuisine says
Andy, there are many options to obtain a boat in Sai Kung. Some take a boat from Sai Kung pier or from Hebe Haven pier to East Dam and the huge sea arches in Nine Pin and Ung Kong. Take Care
Wholesome Cook says
What a rarity and privilege to take part in this event. I had the pleasure of having a sweet glutinous rice ball soup at pre-wedding ceremonies we attended in China last year. Wondering if it's the same...?
Healthy World Cuisine says
The glutinous balls are the same it is the soup base that is always different so many flavor combinations. Was yours a sweet red bean base? I find the sweet glutinous balls in the freezer section of our grocery store. Take care, BAM
Karen says
How wonderful to be a part of such a memorable event.
Healthy World Cuisine says
I am blessed to be able to take part in some of these activities. So many, so little time...
Hannah (BitterSweet) says
What an experience! Beautiful photos, and such an enticing soup. It's so different from anything I've tried before, which only makes me want to test out the recipe even more!
Healthy World Cuisine says
Thanks Hannah. It is a really unique recipe. We have these types of desserts all the time in Asia but not so much in the western world. Give it a try and let me know what you think. Take care, BAM