It's the day which I look forward to when we approach, sailing through rains and thunders, end of year. It's the kind of festival which you can involve in preparing the food without earning reproachful remarks or staining your home-ly shirt with stubborn grease.
The fun in shaping these glutinous little balls is combining the colours - in my region the traditional colours are light green, pink and white. All three doughs come in one package that could weigh half or a full kilogram.
The other joy is to watch these little balls cook in boiled water, where they surface one by one.
We cooked them first in plain water so that the speck of flour flowed away from the main bodies would not 'contaminate' the actual soup.
Here they go. Served warm with ginger and pandan soup.
The bliss of being at home.
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