Ingredients
- 100gm Glutinous Rice Flour
- 5gm Tapioca Flour
§ Pinch of salt
- 60-90gm Water
§ Food Colouring
Filling
- 50gm Black Sesame Powder
- 20gm Castor Sugar
- 10gm Butter
- 1/8- 1/4 tsp Salt
- 2 tsp Cold Water
Or you can change to red bean paste/peanut butter paste/douyong paste
Soup
- 1000ml Water
- 6# Chinese Red Dates
- 3# Honey Dates
- 50gm White Fungus, soaked
- 50gm Rock Sugar
- 5pcs Pandan leaves, knotted
Method
1. To prepare filling: Combine black sesame paste, sugar, butter, salt and water in a small bowl. Mix until it holds together. Take a tiny portion and press well together to form a very tiny ball. Leave aside the balls of filling.
2. Place glutinous rice, tapioca flour and salt in a mixing bowl. Add in the centre of water to mix into soft and pliable dough. Divide dough into four portions.
3. Leave one portion plain and to the other, add a few drops of pink / green / yellow food colouring.
4. Take a portion of dough and make a small dent in the centre. Add a ball of black sesame seeds/others filling. Wrap up neatly and roll into a round ball of tong yuen.
5. Bring a pot of water to a boil, drop in the balls of tong yuen and cook until they start to float. Remove with a slotted spoon into a basin of cold water.
6. In the meantime, combine water, honey dates, white fungus, red dates and rock sugar and bring to a boil. Simmer for at least 20 minutes.
7. Add pandan leaves. Simmer for another 2-3 minutes.
8. Dish out the white fungus soup and serve topped with the balls of tong yuen.
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