Tong Yuen / Glutinous Rice Ball with sugar syrup

 

I make this once a year. It was delicious. I always like them to filled with Skippy peanut butter. It's the best! 

Tong Yuen:-

100g glutinous rice flour 

50g water ( add more if needed)

Pandan leafs

Skippy peanut butter for filling 

Tong Yuen Sugar Syrup Soup:-

* In a pot, add in water according to the amount enough for the quantity of tong yuen. Add in A few slices of ginger and some pandan leaf for aroma. 

* When water is boiling add in granulated sugar or gula melaka use any type of sugar as you like, mix well until sugar melted, off fire and set aside. 

Method for Tong Yuen:-

* in a bowl, mix flour and water and round them into balls. Add water if is too dry. Fil with 

* take 1 ball, make a hole in the middle and put peanut butter and seal tightly. 

* in a pot of water add in few slicesof ginger and pandan leaf, cook water to boiling level, add few tong yuen. 

* When tong yuen is cooked, it will float to the top, please immediately dish up, we do not want lt the balls over boiled or cooked, it will breaks. 

* Transfer cooked balls into the pot of sugar syrup water. 

Served warm.