This recipe is best with
- 90g glutinous rice flour
- 10g tapioca flour
- 80g water
- 10g shortening
- 1/2 tsp green tea powder
- 30g black sesame paste
- 15g castor sugar
- 10g butter
- 1/8- 1/4 tsp salt
- 1 tsp cold water
- For the tea soup
- 600ml water
- 35g sugar
- 2 sachets green tea
- To prepare filling: Combine black sesame paste, sugar, butter, salt and water in a small bowl. Mix until it holds together. Take a tiny portion and press well together to form a very tiny ball. Leave aside the balls of filling.
- Place glutinous rice flour, tapioca flour and green tea powder in a mixing bowl. Add shortening and make a well in the centre. Gradually add water and mix into a soft and pliable dough.
- Divide dough into equal portions and set aside covered with a piece of clingfilm.
- Take a portion of green tea dough and make a small dent in the centre. Add a ball of black sesame seeds filling. Wrap up neatly and roll into a round ball of tong yuen.
- Bring a pot of water to the boil. Drop the balls of tong yuen into the water and bring to a boil. When the dough balls float, remove them with a slotted spoon.
- Put them into a basin of cold water. Allow to steep in the cold water while preparing the tea soup.
- For the tea soup: Boil water and sugar in a small saucepot.
- Once the sugar dissolves drop in the sachets of green tea. Allow to steep for two minutes.
- Discard the tea bags and drop the balls of cooked tong yuen into the syrup.
- To serve, dish out tong yuen into individual bowls and serve immediately.