For the Winter Solstice this year, I decided to try my hand at the Peranakan version of tangyuan. Unlike the filled ones that are more commonly found here (and far more labor-intensive), kueh ee are essentially 100% glutinous rice dough balls—completely unstuffed and, frankly, rather full of themselves 😆 Bathed in a lightly sweet pandan broth, these kueh ee turned out with an impressively smooth, delightfully qq texture that I wasn’t expecting to achieve at home. In keeping with Peranakan tradition (and @thewayofkueh’s guidance), I served them in sets of twelve: one ball for each lunar month, with white symbolizing purity and red symbolizing happiness.