A year has passed and now we're going to celebrate Dong Zhi again. I remember last year, I made black sesame tong yuen, but it wasn't successful. Last year we bought the ready made flour mixture to make tong yuen. They weren't that nice because they lack of the "toink-toink" texture or another word we call it "QQ". Last week, i had lunch with Rachel and she told me about her mom's tong yuen competition. Her mom was a real creative person as she prepares "Asam gulai" savoury tong yuen. At the same time i ask her for the recipe to mix the flour. Because I would like to learn anything about cooking.. Teehehehe.. She has this crazy idea of teaching me over the weekend. So yesterday, I went over to her place in the morning and she teaches me how to make the mixture.. It really has the "toink-toink" feeling. My sister even said it's like what we could eat outside.
Immediately i went to look for the glutinous rice flour and potato starch. I'm a kiasu person, so scare I couldn't get those flours which is essential to make tong yuen, I went to search in different supermarket. Rachel went to tesco the night before and she couldn't find it. Her sister manage to source it in Giant.. So do i.. :D
Wayne's grandpa passed away in june this year. So they can't make tong yuen. However, her mom still need to buy it. So i decided to make them so that her mom can pray and no need to buy. So today i'll have to leave early go back and make tong yuen.. yoohooo....
Heritage walkabouts
1 week ago
