The Singapore Chinese Cultural Centre (SCCC) capped off its year-long SG60 celebrations in spectacular fashion, setting two new Singapore Book of Records at its Winter Solstice event held earlier today.
The cultural festival brought together almost 200 participants from diverse community groups, who teamed up to achieve the records for the “Most Varieties of Tangyuan Made at an Event” and the “Largest SG60 Logo Made from Bowls of Tangyuan.”
Representatives from organisations such as the Singapore Federation of Chinese Clan Associations (SFCCA), The Peranakan Association Singapore, Anandha Traditional Arts & Music Ltd (ATAM), Singapore Cancer Society, and Brighton Connections came together to make 12 different varieties of tangyuan. These included traditional flavours like peanut, black sesame, white sesame, red bean, and lotus seed, alongside creative twists like chocolate, sweet potato, green tea, Hakka vegetarian, Peranakan, pan-fried tangyuan, and plain dough.
Adding to the celebrations, 168 bowls of tangyuan were meticulously arranged into a 2.4m by 2.4m SG60 logo, symbolising Singapore’s 60th year of independence, a festive edible tribute dedicated to the nation.
The record-breaking effort was completed in just one hour. Guided by 12 professional chefs, participants shaped tangyuan using pre-prepared dough and fillings before they were cooked, plated, and arranged to form the SG60 emblem.
More than a cultural showcase, the event highlighted the spirit of unity and multicultural appreciation. Guests from different ethnic and dialect communities not only crafted the tangyuan together, but also bonded over shared traditions while learning more about the significance of the Winter Solstice Festival, known locally as Dongzhi.
