50g split green peas (lok tau peen), soaked for 1-2 hours
2 screwpine leaves, knotted
40g rock sugar
600ml hot water
Place glutinous rice, tapioca flour and salt in a mixing bowl. Add shortening in the centre of the dough and gradually pour in water to mix into a soft and pliable dough. Divide dough into two portions.
Leave one portion plain and to the other, add a few drops of pink food colouring. Shape the pieces of dough into tiny balls of tong yuen.
Bring a pot of water to the boil. Once it starts to boil drop the balls of tung yuen in and cook until they float. Remove with a slotted spoon and add to the split green pea soup.
Split green pea soup
To prepare the split green pea soup: Combine split green peas, water and rock sugar and bring to the boil. Add screwpine leaves. Cook for about 20 minutes.