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 :-
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.
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.
Let them soak in the syrup for as long as you want..
After 20-30mnt-ready to be served...
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..