Tong Yuan

Tuesday, December 22, 2009

It's time for celebration again. Winter Solstice is here again. What is the most significant symbol for this special day? Of course it's D Tong Yuan (glutinous rice ball). So a sweet sweet Tong Yuan to warm your tummy and heart for this big day.


Tong Yuan
200g glutinous rice flour
100ml boiling water
cold water (add in enough cold water till the dough become soft)
1-2 drops of food colouring
ready made red bean paste
grinded roasted peanuts
gula melaka, cubed

Ginger and Sweet Osmanthus Soup
10g dried longan
1/2 tbsp sweet Osmanthus
6 slices ginger
4 pandan leaves
brown sugar to taste

  1. Tong Yuan: Mix boiling water with glutinous rice flour till well combined.
  2. Add enough cold water and knead into soft dough consistency.
  3. Divide the dough into 3 portions. Mix 1 portion with pink colouring, 1 portion with green colouring and 1 portion with yellow colouring.
  4. Divide all dough into small balls. Slightly flatten them. Wrap in fillings and seal. Knead into small balls again.
  5. Bring a pot of water to boil. Add in Tong Yuan. Cook over low heat till they float up.
  6. Remove Tong Yuan and filter.
  7. Ginger and Sweet Osmanthus Soup: Bring a pot of water to boil. Add in dried longan, pandan leaves and ginger. Lastly, add in sweet Osmanthus and brown sugar to taste.
  8. Place Tong Yuan into a bowl. Pour in the soup and serve.


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