This recipe is WOW!!!!! Please try it....or you'll regret...
Ingredients: To make the tong yuen: (the amount really depends on how much you want to make, feel the texture) Glutinous rice flour hot water sugar
The Filling for Tong Yuen: Peanuts (can buy fr supermarket, already fried and de-skinned) Castor sugar
The Pumpkin Soup base: 250g pumpkin 200ml fresh milk 3 tbsp evaporated milk (just naik harga, so don't put too much) 600ml water sugar sago
Method: TongYuen - combine glutinous rice flour and sugar, then add in hot water little by little to form a dough. Knead till flour doesn't stick to your fingers. To make it more pully, knead and knead. Divide dough into two parts, one part of it drop one drop of red colour and knead till its all mixed nicely. The filling - blend peanuts and sugar together. TongYuen & filling: Divide dough into small balls, press a hole in the middle, then fill in the blended peanuts, close the hole, knead into small balls. (hope you understand what i mean) To cook the Tong Yuen: Put balls into boiling water, once balls float to the surface, means they are cooked. Dish out and straight into a bowl of cold water. Leave them there, till you want to eat them. The Sago: Scald sago in boiling water till transparent and dish out. The pumpkin soup: Combine all ingredients and bring to boil. Add in sago. Then dish out the soup and add in cooked tong yuen.
eh this is so unusual..normally i hear people only use sugar water with pandan and ginger or even gula melaka..but never heard using pumpkin! this should be yummy! Thanks for sharing!
ReplyDeleteThanks so much... hope you'll try and like the taste!!
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