Recipe Ingredient
- 100g glutinous rice flour
- 10g tapioca flour
- 15g shortening
- 85-90g water
- 20g dried apricots, sliced
- 6 Chinese red dates, seeded
- 2 honey dates
- 20g white fungus, soaked
- 700ml water
- 50g rock sugar
- 2 screwpine leaves, knotted
Instructions
- Place glutinous rice flour, tapioca flour and shortening in a mixing bowl. Pour in water and mix into a soft and pliable dough. Pinch out dough into equal portions and roll into round balls of tong yuen.
- Bring a pot of water to a boil, drop in the balls of tong yuen and cook until they start to float. Remove with a slotted spoon into a basin of cold water.
- In the meantime, combine water, honey dates, white fungus, red dates and rock sugar and bring to a boil. Simmer for at least 20 minutes.
- Add apricots and screwpine leaves. Simmer for another 2-3 minutes.
- Dish out the white fungus soup and serve topped with the balls of tong yuen.
