Tang Yuen

I am now getting a little bolder. Lately, I will tell the stalls/restaurant owners that I am taking photos and helping to promote their shops/restaurants on the internet. Previously, I dare not make this claim but recently, I had been getting emails from overseas people telling me how much they enjoyed this blog. Therefore, it is only right that I increase my interest in snapping everything about Penang!

Usually, the owners will just nod when I tell them. But today, the girl (in pink blouse) who is rolling the tang yuen asked for my URL. So, this is another motivating factor to keep blogging.


I had written about tang yuen or glutinous rice balls in another blog. I even include the recipe there. So, I shall not elaborate too much on this. What is unique about this stall is the tang yuens are almost instantly rolled and boiled in hot water and serve. Most of the times, a row of cars will be waiting for their orders. There is a festive atmosphere as tang yuen is usually cook only on special occassions like the Winter Solstice and on weddings.

This stall offer two types of syrup.
One – brown sugar with ginger and another one, white sugar with pandan leaves (a fragrant leave)

The tang yuen comes in two sizes. One is the normal pink and white balls and the other, huge ball containing peanuts.

I think there is only one such stall in Penang. It is located right across the Shangri-La Hotel on Magazine Road. They usually start selling around 6-7pm onwards. You can’t missed it because there will be plenty of cars waiting along this busy road. Go taste the tang yuen. It is very soft and the syrup is fragrant. It is also fun to see so many pairs of hands rolling the balls.

Check out muar-chee, which uses almost the same ingredients.

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8 thoughts on “Tang Yuen

    Eileen Chua

    (April 15, 2005 - 3:12 am)

    Hmm.. good idea. I’m gonna have that for dinner later. Haven’t been eating properly for the past few days and I’m running out of food already.


    (April 15, 2005 - 8:45 am)

    ..getting a little bolder and getting a little free food in the process?

    Watch out your diet and your waistline mom!


    (April 15, 2005 - 12:31 pm)

    Eileen, hope you enjoy making the tang yuen. And fill it with all your creative ideas.

    doofeerf – what gives you the idea that I am eating for free? Get your facts right, man.

    fish fish

    (April 15, 2005 - 11:03 pm)

    Duh~ 5xmom, 1st I tak tahan of hunger after blogging my own food post in the middle of nite. Ate one very high calories donut. My gym for today all a waste liao. 🙁

    Then now, I regretted I came in here at this moment. Cause your Tang Yuan post making me homesick. I’ve never had the brown syrup. Never seen any in Kuching. Sound very yummy.


    (April 16, 2005 - 12:57 am)

    good good..post more then I can start writing my list for the places that must-not-be-missed when I’m home…especially food like this since I can only go back at times when nothing seems to be in season.


    (April 17, 2005 - 11:57 am)

    Thank you for posted a beautiful photos and wrote about tang yuen.My mother used to make plain tang yuen when she had a fever. She added plenty of fresh ginger into brown sugar syrup. The heat of the ginger helped her “pecah peluh” as she said.


    (April 17, 2005 - 10:45 pm)

    fish fish – same with me, see your blog, i also drools

    hush4m3 – I bet you can’t finish eating all the food. Dun worry, the fruits like durians are available almost all year round now. If you don’t mind clone durians, that is.

    Anasalwa – I changed a bit for you. I am not sure if the bebola is the same as your mother made. ‘Cos if sakit, we cannot eat the bebola made from glutinous rice flour, said to be bad for digestion wor. But the brown sugar and ginger soup is always good, especially during my pregnancies. I masak ubi keledek with them.

    jigsaw update « khiahsu

    (July 21, 2008 - 1:17 am)

    […] The ‘Tong Yuen’ stall is located opposite Traders Hotel, on Magazine Road. You can read more about it here […]

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