An extraordinary sweet soup but a slightly salt taste glutinous rice ball [tong yuen] for a change. This recipe is from Amy Beh and I have increased the quantity three folds otherwise is not enough for our family of 10.
|A bowl of sweet soup for tea time|
Ingredients [original quantity is 1/3 of amount stated here]
150 gm split green peas [lok tau peen] - soaked for 1-2 hours, wash and drain
1.8 litres water
120 gm rock sugar or to taste
3-4 srewpine [pandan] leaves - knotted
|Soaked Split Green Peas|
- Put water in a big pot with screwpine leaves. Bring it to a boil and add in the split green peas. Continue boiling for about 30 minutes or until the green peas are cooked and soft. Add in the rock sugar to taste. Sweet soup is ready. Add cooked glutinous rice balls before serving.
190 gm glutinous rice flour
10 gm tapioca flour
10 gm shortening
1/4 tsp salt
150 ml water
|Glutinous Rice Balls Before Boiling|
|Glutinous Rice Balls After Boiling|
Glutinous Rice Ball Preparation
- Place flour, salt and shortening in a big bowl. Add water gradually to knead into a soft and pliable dough. Divide dough into 3 portions, leave 1 portion white and add any colouring preferred to the other 2 portions. Knead to combine well the colours.
- Break dough into smaller bits and roll them into smooth balls like tong yuen [kuih ee]. Place on a big plate.
- Boil water in a wok. Drop the tiny rice balls into boiling water to cook. Once the balls floats up to the surface, they are cooked. Remove with a slotted spoon into a basin of cold water for a minute, then scoop them into the prepared green peas soup.
- Serve soup hot or warm.