I love Tong Yuan. It may be just gooey glutinous rice balls but I just love the tasteless and the meaningless eating of it. I usually buy my Glutinous Rice Balls from the supermarket all frozen and all, but this time mum bought it from the wet market. SO we had hideous pink and white gooey glutinous rice mix.
Now there are varieties with black bean and red bean and even with crushed peanuts. I have even heard of people putting kaya (coconut jam) into it… well I like mine plain, and nothing added.
It is pretty easy to make actually, all you need is glutinous rice flour and water. Just mix it till you get the right consistency and there you have it.
So here is my step by step making of Tong Yuan. All that jazz you see in the newspapers with families and neighborhood kids getting together and making the balls I reckon is all bogus and posed. Because my brother made about five balls and ran off and my mother who was the person who bought it made about twenty balls and declared she was hungry and went off for lunch. So in the end it was up to Eda and me to finish the job.
First I boiled sugar syrup and a couple of piece of old ginger which I whacked a little. I left the syrup to boil for about 2 hours or so. The ginger is for heatiness to the body it being “winter” and all. For me I just love the taste of ginger in my drinks. I forgot to take the photo here.
So you roll the balls and place it on a flat plate that is sprinkled with rice flour.
Boil water, preferably in a big wok. I saw all these photos in the newspapers of families using small little pots and daintily straining the balls, well it did not happen in my house. I boiled water in a big wok.
I also had a big container of ice cube and water and so the fun began.
Ahhhhhhh!!!! Tong Yuan…
I just love it. I ate so much I felt like a big glutinous ball all day.