Dongzhi literally: "the extreme of Winter") is one of the most important festivals celebrated by the Chinese and other East Asians during the Dongzhi solar term (winter solstice) on or around December 22 (according to East Asia time).

The origins of this festival can be traced back to the yin and yang philosophy of balance and harmony in the cosmos. After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in. The philosophical significance of this is symbolized by the I Ching hexagram.

Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get-togethers (especially in the southern parts of China and in Chinese communities overseas) is the making and eating of tangyuan or balls of glutinous rice, which symbolize reunion. Tangyuan are made of glutinous rice flour and sometimes brightly coloured. Each family member receives at least one largetangyuan in addition to several small ones. The flour balls may be plain or stuffed. They are cooked in a sweet soup or savory broth with both the ball and the soup/broth served in one bowl. (source: wikipedia)

So this year Dong Zhi festival fall on 22 December. Me & wifey deicided to cook some simple local dishes. My favorite dish among all time are the "Yong Tofu" aka beancurb stuff with minced meat. Beside that beancurb, you can use vege as well. Not yo forget the "tang yuan." The broth color turn out to be greenish and thick due to pandan leave and sago.