Tangyuan

On the 22nd of December every year, and 21st for every leap year, the Chinese celebrate Dong Zhi (冬至), or Winter Solstice, when the day is shortest and sunshine is weakest. On this day, Chinese around the world gather in families to make and eat tangyuan together. Even though there is no winter in the South-Eastern Asia countries, Chinese families there still make and eat tangyuan every year. Tangyuan are balls of glutinous rice, and they usually come in varied colors. Albeit different in colors, all these Tangyuan are made from the same flour - food coloring is added to make the balls more attractive. Tangyuan are originally eaten in the Lantern Festival (元宵节 yuan xiao jie), which is the 15th day of the Lunar New Year, but they are replaced by mooncakes.

A bowl of Tangyuan

Tangyuan are made of glutinous rice flour. They are cooked in boiled ginger and/or sugar water. They are also sometimes served in red bean soup or black sesame soup. Some people prefer to eat tangyuan filled and some don't. The most common fillings for tangyuan are chopped peanuts and sugar, rock sugar, red bean paste and sesame paste. Some people even fill tangyuan with minced pork(!). Although tangyuan is most famous because it is eaten on Dongzhi, people now it all year round. In Indonesia, tangyuan is commonly known as ronde jahe or onde-onde, and in the big cities such as Jakarta, Bandung and Surabaya, tangyuan stalls can be easily found.

Source: Wikipedia and writer's experience