Hmmm...... no steak, no foie Gras, no wine, no lover......but I have 3 valentines companion me to enjoy simple home cooked dinner & sweet dessert. Anyway is a good idea to avoid traffic jam & the crowds in the restaurant.
These Tong Yuan( Glutinous rice balls) soup is very easy to make.
Ingredients
For the rice ball:
300 gram glutinous rice flour (about 1 cup)
1 teaspoon of cherry red colour essence or any colour you intend to make.
½ cup of water
For the rice ball:
300 gram glutinous rice flour (about 1 cup)
1 teaspoon of cherry red colour essence or any colour you intend to make.
½ cup of water
For soup:
3 slices of ginger
5 Pandan leaves (Screwpine), washed and cut off dead edges, tie leaves into a knot/ bundle
1 lump of rock sugar or brown sugar (about palm size, adjust sweetness to your liking)
1 pot of water, 50% filled (about 1000 ml)
3 slices of ginger
5 Pandan leaves (Screwpine), washed and cut off dead edges, tie leaves into a knot/ bundle
1 lump of rock sugar or brown sugar (about palm size, adjust sweetness to your liking)
1 pot of water, 50% filled (about 1000 ml)
For the sweet potato & yum:
1 small size of yum, peeled & cut into cubes. 4 small size sweet potatoes, peeled & cut into cubes.
Method
1) Place glutinous rice flour in a clean large bowl. Put some water (in few stages) while kneading the flour into dough, which means mix the flour with a little bit of water, knead and put a little bit of water again. Repeat the step till it becomes dough. The texture of the dough has to be smooth and a little sticky.
1) Place glutinous rice flour in a clean large bowl. Put some water (in few stages) while kneading the flour into dough, which means mix the flour with a little bit of water, knead and put a little bit of water again. Repeat the step till it becomes dough. The texture of the dough has to be smooth and a little sticky.
2) Split half the dough. Half of it to mix with red colour, while the other half remains white.
2) Take a small lump of dough, put on your palm and roll into bite-sized ball. Repeat step till all complete.
3) To add ground sesame seed into the rice ball as its filling: take a bigger lump of dough, put on your palm and roll into (size of fifty cents) ball. Then, knead with finger tips to flatten the piece but leave a little well in the middle. Put half teaspoon of ground peanut in the ‘well’, fold it half and knead around the edge to seal it. Tenderly roll it into ball. Repeat step till desired amount of rice balls. Reserve rice balls for later.
**Mix the ground sesame seed with sugar and butter. You can roll them into a ball size .
4) Boil a pot of water over high heat. Place ginger slices and Pandan leaf bundle into the boiling water. Add Sweet potato cubes & Yum cubes. Add rock sugar. Bring broth into a boil again.
5) Place rice balls into another pot of boiling water. Wait till all rice balls rise to the surface of the water, when cooked. Heat off and serve.
Tips: Colour of the 汤圆 depends on your liking. You may use any other colour, but Chinese prefers red colour as auspicious colour. Alternatively, make Pandan flavour. Pound or blend a bundle of Pandan leaves, squeeze its juice, and mix the juice with the dough (to make Pandan flavour rice balls in green colour).
* To know if the rice balls are cooked: rices ball will float on the surface when cooked.
* To know if the rice balls are cooked: rices ball will float on the surface when cooked.
Enjoy Making!
Comments
Post a Comment