Tang Yuen

Eve 20/12/21 

Tang yuen day 21/12/21 cos leap year 

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Sugar water 

Boil 2500ml water with 5 pcs pandan leaves plus 250 gm sugar or more. 

Dough 

3 elephant Glutinous rice 500gm

15gm wheat starch cooked with 150ml water till starchy in a pan. Off flame. ( this is ibu) 

Add in 500 gm elephant glutinous rice flour. Stir n mix well with ‘ibu’ It’s dry type. 

Divide the flour into 4 portions for :- 

1. Pandan flavour - green 

Blend n extract juice.  Add to flour n knead. Add sugar water

2. Pumpkin - yellow 

Steam 20gm pumpkin, mashed n mix n knead. Add sugar water. 

3. White - normal 

Add sugar water. Mix n knead 

4. Pink - colouring / dragon fruit 

Add sugar water n colouring. Mix n knead. 

1. Drizzle glu flour on baking pan. 

Roll dough into stripes. Cut into small piece. Roll hard n round. Place on floured pan to prevent sticking to one another. Repeat n finish all. 

2. Boil 1 pot of hot water. Put tang yuen n boil till float to surface 

3. Dish out n put on boiled cold water mixed with iced water. 

4. Scoop tang yuen into bowls. Pour syrup water on it. Yummy.

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Big one making. 

Save 250gm flour mixture. some of

Add in in 80gm mashed pumpkin. 

( when cook rice, put pumpkin to boil with rice )

Mashed with blender.

Add in flour mixture. 

Blend till well combined

Pour out. Press to form dough. Add sugar water if you dry. 

Wrap any kind of fillings with pumpkin skin. 

Same boiling method. 

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