Soon said she stopped making tang yuan three years ago and now only needs to prepare the red bean soup to go with the rice balls. Administrative worker PY Wong, 65, echoed similar sentiments, citing time constraints as a factor in choosing ready-made tang yuan. She said that nowadays, people eat tang yuan more as a formality than for enjoyment due to health reasons. Leong said that as the elders demonstrated the art of making tang yuan, they also shared the meaning and origins of the festival, which symbolises a time for reunion and gratitude. “Each small contribution has allowed everyone to enjoy a warm Winter Solstice meal as a community,” she added.

Source: The Star December 21, 2025 06:55 UTC