The writer and curator Su Wu’s version of tang yuan reflects her family’s history and her life in Mexico City. By Lauren Joseph Earlier this month, the writer and curator Su Wu was at home in ...
AFTER years of longing for tang yuan, contractor Mohamad Aiman Zulkiflee beamed with joy when he got to savour the dessert again at the Titi Papan Chinese Mosque in Jalan Burma, George Town, Penang.
To end the meal, the traditional combination of longan, peach resin and snow fungus with tang yuan (glutinous rice balls) hits all the right notes. The dessert offers balanced sweetness and is ...
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