found diz recipe 4 tong yuen.
KUIH EE or TONG YUEN
Recipe by Amy Beh
# 250g glutinous rice flour
# 230ml water
# Pink and red colouring
# 200g sugar
# 1,200ml water
# 3 pandan leaves, knotted
# 2 thin slices of old ginger
Put glutinous rice flour in a basin. Make a well in the centre, add water gradually and mix until a soft dough is formed. Divide dough into 3 equal portions.
Leave 1 portion uncoloured, add pink colouring to another, and red to the other.
Roll each portion out into a long strip, then pinch off small, equal portions; roll each small portion between the palms of both hands to form round balls.
Bring the water to a boil and add the balls. When the kuih ee is cooked, they will float to the surface. Remove the balls with a wire mesh ladle or slotted spoon and drop into a basin of cold water; leave to cool, then drain.
To make syrup: In a large saucepan, mix water and sugar and bring to a slow boil. When the sugar dissolves, add pandan leaves and ginger slices.
Boil over low heat for 5 minutes, then add the cooked kuih ee. Bring the syrup to a boil, remove from heat, and serve as a hot or cold dessert.
Note: For a change, serve the glutinous rice flour balls with chilled fruit cocktail
Thanks. For the last few years, we have been trying all kinds of things with varying success rate.
Does anyone know how we can make the tong yuen balls with fillings? I wanted to try tong yuen with ground peanut and sugar filling (like lor mai chee). But we just could not wrap it well. The ball will end up being too big or it breaks and the fillings gets mixed up with the dough!
hmm.... how bout semi-freezin (but not totally frozen n hard) d filling (whether peanut paste, etc) b4 wrappin.... i thk it wil b easier 2 handle n wont break so easily....
if not, there iz alwiz d option of buyin ready made wunz at carrefour.... believ they hav a few flavourz.... red bean, peanut paste, black bean, n sum otherz....
any idea if i can flavour the skin dough of the tong yuen? just like mango flavoured mochi??
I have been looking for any flavoured tong yuen recipe (I mean on the dough itself) but can't find any....i guess its proven not nice
Anyone can answer me ah??
how bout substitutin d pink n white colorin 4 sum kinda flavourin?
it iz possible.... if w/o d fillin, i dun thk it wil taste awful....
The last time I made, it was pandan flavour...you need to prepare the pandan juice to replace the water used when preparing the dough...the tong yuen balls will just turn out to be light green in color with nice pandan aroma of course...
Originally Posted by jaylow