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Yummy Peanut Filled Balls of Delight!!!
- Prep Time:
- Cook Time:
- Difficulty: medium
- Serves: 4
Description
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
Preparation
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!
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1/08/13
LianneKang says:
oh, i dare not take this challenge for i've had bad experience handling filling before! never had the delicate finger to handle them lol
1/08/13
hey jai!! i'm not on ean anymore and haven't been for ages! but i will e-mail u! I wanna know how your internship is going, must be awesome :D
1/08/13
JaiLovesCake says:
i miss ya too tellie :D , you can always email me directly or p/m me on ean (which i dont use but get message notifications) my username : umeboshi
1/08/13
HOKAY waitaminit now there's a new name for it "ni buay bola" what on earth? it just means year end balls.. anyone else have funny names for these? please do add on :P
1/08/13
hehhe ok! i'm not from singapore though but it's always good to learn! urm I actually stole to bowl and spoon from my friend haha cuz I brought some over for them and I saw their pretty bowls and spoons so I snapped a pic then :)
1/08/13
ashan says:
btw, I love that bowl/spoon! been looking for rice-patterned tableware for ages -- where'd you get yours?
1/08/13
ashan says:
er, a lot of things can be called bola lah. bola ikan, bola sotong, bola sepak. :)
trust me on the "ah balling".
1/08/13
:) i know exactly what kinda soup you're talking about.. "ah balling"? mm never heard it but I asked my grandma she said sometimes it's called "bola" meaning ball.
1/08/13
ashan says:
I believe "ah balling" is the s'porean nickname, no doubt derived from the ball-like structure of the individual tang yuan/tong yün.
Btw, this is also fantastic in peanut soup - not the thick blended sort, but the thin, sweet kind with softened peanuts.
1/08/13
err not sure "ah bo ling"? is that hokkien/teo chew?.. tis ok mine sux0rz, needs dictionary most of the time :P
1/08/13
yongfook says:
is this called Ah Bo Ling too? or is that something different :/ my chinese is teh sux.
1/08/13
ahh we do that too sometimes! hot coconut milk and sago yum yum!
1/08/13
Tia says:
Mmmmm. Vietnamese have a similar dish, except we top it with some hot, sweetened coconut milk. And yes, eating it hot is wayyy better. :)
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