add to shopping list Ingredients
packaged "tong yuen/tang yuan" from any asian grocery store "pin tong" strips of brown sugar (sorry I could not find a picture)ginger
Tong Yuen/Tang Yuen is something my grandmother would make to celebrate the coming of the new year. Sadly, i've not been home for a long time to make these with her. They're essentially round balls made with glutinous rice flour and can contain fillings like peanuts, red bean, lotus paste and so on. My grandma and me usually make 3 types of "tong yuen", white ones which are plain, pink ones with red bean filling and green ones with peanut and sugar filling. We use food colouring just so that they don't look so plain. :)
I've decided to try ready made packaged "tong yuen" from the asian grocery store down the road. They have a peanut and white sesame filling and all you have to do is boil them.
- Peel the ginger and slice them rather finely, some people leave the skin on but I try to get most of it off.
- Put about 3-4 cups of water to boil and throw the ginger slices in.
- Once the water starts boiling, add in the "pin tong", if you can't find that, normal rock sugar or brown sugar can be used as well.
- Stir until the "pin tong" dissolves then add in the "tong yuen".
- Once those yummy delight filled balls start bobbing around the top of the water, they're cooked and ready to eat.
Whichever floats your boat.
Just in my opinion, they taste better when they're hot because the filling just oozes out when you bite into it and the ginger based soup it's in is great for soothing dry or irritated throats!
Post a Question or Commentblog comments powered by Disqus
Great Meal Ideas & More!