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

Recipe Ingredient

  • 100g glutinous rice flour
  • 10g tapioca flour
  • 15g shortening
  • 85-90g water
  • 20g dried apricots, sliced
  • 6 Chinese red dates, seeded
  • 2 honey dates
  • 20g white fungus, soaked
  • 700ml water
  • 50g rock sugar
  • 2 screwpine leaves, knotted


  1. Place glutinous rice flour, tapioca flour and shortening in a mixing bowl. Pour in water and mix into a soft and pliable dough. Pinch out dough into equal portions and roll into round balls of tong yuen.
  2. Bring a pot of water to a boil, drop in the balls of tong yuen and cook until they start to float. Remove with a slotted spoon into a basin of cold water.
  3. In the meantime, combine water, honey dates, white fungus, red dates and rock sugar and bring to a boil. Simmer for at least 20 minutes.
  4. Add apricots and screwpine leaves. Simmer for another 2-3 minutes.
  5. Dish out the white fungus soup and serve topped with the balls of tong yuen.

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