• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 95g glutinous rice flour
  • 5g tapioca flour
  • Pinch of salt
  • 10g shortening
  • 75g water
  • Split green pea soup
  • 50g split green peas (lok tau peen), soaked for 1-2 hours
  • 2 screwpine leaves, knotted
  • 40g rock sugar
  • 600ml hot water


  1. 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.
  2. 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.
  3. 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.
  4. Split green pea soup
  5. 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.

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