Tong Yuen

  • 300g of Glutinous Rice Flour (Foo lung Ching Kee)
  • 1300ml of Water (room temperature)
  • 20g of Plain Chocolate
  • 20g of Rock Sugar
  • 1 Root of Ginger, peeled and smashed
  • 20g of Plain Chocolate
  • Pour the Glutinous Rice Flour in a large bowl
  • Pour a little water a at time, start mixing till it is a dough and it can come away from the bowl cleanly, continue to knead for 15-20m
  • Take a small piece 2cmx2cm flatten it and place a small piece of chocolate in the centre.  Then form into a ball and place onto a plate and repeat till you have no more dough.  Once you finish you can cling film and place in the fridge for later
  • Put 1 l of water and root of ginger into a pot, bring to boil.
  • Add Tong Yuen and rock sugar to the ginger water and simmer till sugar has dissolved and the Tong Yuen are a little clear
  • I served 6 Tong Yuen per person