2nd Blog of the Mini-Series Celebrations of Light, Fire, Water, and Colors Around the Globe

Lantern Festival & Yuan Xiao (元宵) – Sticky Rice Balls with Black Sesame Filling

My fondest recollections of the Lantern Festival are the mesmerizing sight of red lanterns aglow against the night sky, and the delight of Yuan Xiao rice balls, especially those with luscious black sesame fillings.

The Lantern Festival brings a luminous closure to the Lunar New Year celebration and celebrates the end of winter. The holiday falls on the 15th day of the lunar new year and features the first full moon of the year. It originates as far back as the Han dynasty (206BC – 220AD) in China, where the lighting tradition started from over 2,000 years ago when the lanterns were in the emperor’s palace to worship the God of Heaven. Today, this splendid celebration transcends borders, being joyously observed in various Asian nations, all united in their reverence for unity, harmony, and prosperity.

Central to the magic of the Lantern Festival are the lanterns themselves! My younger sister and I would hang up red lanterns around the house, a symbol of reunion against the dissemination of radiant light. These lanterns infuse every corner of homes, streets, and alleyways with a heartwarming, inviting ambiance. Our tradition includes attaching riddles to these lanterns, a practice hailing from the Song Dynasty (960 AD - 1279 AD). Narrow strips of cloth or paper bearing these riddles would dangle from the lanterns, and people would walk along rows of lanterns and try to solve as many riddles as possible.

Temple Fairs are a great attraction to visit during the festival, a traditional and cultural event which originates as religious gatherings held for the worship of gods and immortals. These fairs have evolved into grand celebratory events. They symbolize people's wishing for a prosperous and healthy New Year. My personal fascination goes towards the life-sized, brilliantly hued lantern displays, each narrating iconic ancient tales. To witness these displays at night is truly enchanting, as the entire venue is bathed in the soft glow of lantern light. The lanterns are accompanied by the classic lion and dragon dances, performances on stilts, parades, street entertainers, food vendors, and fireworks. My favorite cultural stand is the famous Sugar Figure Blowing Art. Much akin to a glassblower's craft, the artisans expertly work with heated sugar to craft intricate shapes, forming vibrant figures before the syrup hardens. Children eagerly request their favorite characters, be it a whimsical bunny, a legendary figure like Mulan, or even a beloved character like Mickey Mouse. The food stalls offer a numerous array of savory delights, ranging from fried tofu and sticky rice snacks to regional specialties that tantalize the palate.

However, no Lantern Festival celebration is complete without indulging in the classic treat known as Yuan Xiao. These glutinous rice balls, often with a rich black sesame filling, take center stage. As families gather to admire the full moon, the round shape of Yuan Xiao symbolizes the unity and wholeness within the family. Many people, including myself, love them so much that they eat them all year round, a reminder of the enduring sweetness of life itself! 

Recipe for Yuan Xiao

Ingredients

1 cup of raw black sesame seeds

¼ cup of unsalted butter

¼ cup of sugar

¼ tsp of salt

4 cups of glutinous rice flour

Instructions

Making Sesame Paste

·       Take 1 cup of black sesame, slowly roast in a pan without oil at low heat until aromatic

·       Place in blender and blend until oily

·       Add ¼ cup of sugar and ¼ cup of melted butter

·       Blend until smooth texture, mix occasionally to ensure an even blending

·       Store in refrigerator until it stiffens

Making Yuan Xiao

·       Take out the sesame paste, roll into 1/2” diameter balls

·       Store in refrigerator for 2hours, keep them cool before making Yuan Xiao

·       Take a dry pan with over 2” depth, pour in 1 cup of glutinous rice flour

·       Drop in the sesame paste balls, shake the pan in circular motion until the balls are evenly covered with flour

·       Put the flour-covered balls in sifter, sift off excess flour

·       Dip into a cold-water bath for 1 second and take out. Drain until no water is dripping

·       Toss back into the pan, shake until the balls are covered with another layer of flour

·       Repeat the process about 5 times until the diameter of the balls is about ¾-1”

·       Cook in boil water for 5 minutes and ready to serve in a bit of hot cooking water