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Saturday, December 19, 2015

Tong Yuen

Did I tell you I've shifted?

I no longer stay in a room only.. I've got a whole house now.. With a KITCHEN..

I don't cook, don't know how to cook, but I like cooking..

Don't ask me how that can even happen.. But it's just like that..

I tried making tom yam soup the other time.. Looks like I haven't post about that.. I shall do that later... 

Today I made Tong Yuen, tang yuan, glutinous rice ball.. Whatever you want to call it..

Last time when I stayed with my parents, I used to only help my mum roll the flour into balls without knowing any steps to making it. Today, with my sister's guidance, I've completed my tong yuen...

I'm glad with the outcome, but I think a little more sugar will be better.. Maybe cz  it's cold, so the sugar don't taste as sweet as it was when it was hot.

All I used was :-
I wanted to put pandan leaf but no sight of it so ended up with the artificial flavor only. 

Make your syrup 1st... Water, rock sugar ginger (as much as you want) and pandan flavour (real pandan will be better)

Once the rock sugar dilutes, taste your syrup.. Add sugar as much as you want according to your taste.

Once it's to your liking, off the stove and let it cool down. Put it into the fridge after that for cold syrup.

Next - Rolled 1 original, white and 2 colored - green apple and cochineal red..

1. Make sure you do not have any items on your finger, i.e. ring.
2. Don't directly roll the flour with colour on your palm.. Your hand might turn red.

Not too dry not too wet, just right.

Do any shape that you like.. I tried the paws, round, slightly squared, burger and one funny looking no idea what it is..

I put all this on a cling film so that it doesn't stick on the plate and easy removed.

Okay.. The difficult part here was the rolled flour gets dried easily because it was sunny today.. Try doing it when the weather isn't very hot/dry.

Now, throw all of them into boiling hot water.. Take out when it starts floating...
All came up and I slowly scoped them up and put them into a bowl of water with ice so that it will be QQ..

By now, your syrup would have been cold.. Take them out from the fridge, put all your tong yuen in the syrup and put back into the fridge.. 

Let them soak in the syrup for as long as you want..

After 20-30mnt-ready to be served...

Yummy yummy...
I'm happy
I'm satisfied

I got to know if you want your tong yuen to be sweet, add sugar into your flour when you roll it..

Now, dong zi is on 22 December 2015, so make your own tong yuen now.. 

Bye bye.... 

Yummy yummmmzzzz


Sharinginfoz said...

apa benda ni tak pernah pula cuba

sexyback^^ said...

So ur Tong Yuen got QQ onot

woaini_87 said...

Glutinous rice balls biasanya Chinese makan during winter solstice festival.. And it's on 22/12 this year.. Cuba buat.. Mungkin you will like.

woaini_87 said...

Got ler.. I like it..

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