Tang Wong

Tang Wong is a lesser-known dessert of Chinese origin, primarily found in Southeast Asia, notably in Thailand, Malaysia, and Singapore. It consists of small, glutinous rice balls served in a sweet ginger broth.

Description

The glutinous rice balls, typically white or pastel-colored, are made from glutinous rice flour and water. They are boiled until cooked through and have a soft, chewy texture. The ginger broth is made by simmering ginger, water, and sugar (usually palm sugar) together. Other ingredients, such as pandan leaves or longan fruit, may be added to enhance the flavor and aroma of the broth.

Regional Variations

While the basic components remain the same, variations exist depending on the region. In some areas, the glutinous rice balls may be filled with a sweet paste, such as mung bean paste or black sesame paste. The sweetness level of the ginger broth can also vary according to local preference.

Serving and Consumption

Tang Wong is typically served hot, often as a comforting dessert during cooler weather. It is commonly available at hawker centers, night markets, and traditional dessert shops throughout Southeast Asia.