clipped from: www.seasiafood.com 
The traditional Tang Yuan is pretty simple, is just made by plain glutinous rice flour and cook in sweet ginger soup. However, Tang Yuan now a days are much much different from the traditional one, some are stuffed with peanut, some with glated coconut, some with red bean… cooked in soy bean soup, in red bean soup, in anchovy soup(salted one)….many many more, you name it! All thanks to the creativity power of human! Ah, things changed, society changed, people changed, so what’s wrong if food changed also?
Ok, i am going to make a half traditional and half modern type of Tang Yuan. I called it half traditional because i am going to make the plain glutinous rice ball with nothing stuffed inside, so this is traditional way; but since i am going to use gingko and nata de coco to cook the soup, so I called it half modern type of Tang Yuan. Well, let’s see how it goes!
