Ingredient and Portion
Yummy Tong Yuen with Peanut Filling Recipe 芋头花生汤圆食谱
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Tong Yuen is not just for winter solstice festival. It can be eaten anytime! This yummy tong yuen with peanut filling recipe is simple and easy to follow too!
芋头花生汤圆 - 意味着团圆的意思，适合在华人新年、端午节和过冬吃。喜欢吃芋头或花生的，绝对不能错过哦！
芋头花生汤圆 - 意味着团圆的意思，适合在华人新年、端午节和过冬吃。喜欢吃芋头或花生的，绝对不能错过哦！
80g yam (sliced) / 芋头80克（切片）
150g glutinous rice flour / 糯米粉150克
1tbsp corn flour / 栗米粉1汤匙
125ml thick coconut milk / 椰浆头125毫升
1/2 tsp salt / 盐1/2茶匙
55 ml water / 清水55毫升
a tinge of violet edible colour / 粉红色素少许
Filling：/ 馅料：
50g peanut butter / 花生酱50克
50g toasted peanuts(coarsely pounded) / 烤花生50克（捣碎）
15g fried sesame seeds / 炒芝麻15克
2 tbsp castor sugar /幼糖2汤匙
Syrup：/ 糖水：
1 litre water / 清水1公升
100g castor sugar / 幼糖100克
2-3 pandan leaves (knotted) / 班兰叶2-3片（打结）
150g glutinous rice flour / 糯米粉150克
1tbsp corn flour / 栗米粉1汤匙
125ml thick coconut milk / 椰浆头125毫升
1/2 tsp salt / 盐1/2茶匙
55 ml water / 清水55毫升
a tinge of violet edible colour / 粉红色素少许
Filling：/ 馅料：
50g peanut butter / 花生酱50克
50g toasted peanuts(coarsely pounded) / 烤花生50克（捣碎）
15g fried sesame seeds / 炒芝麻15克
2 tbsp castor sugar /幼糖2汤匙
Syrup：/ 糖水：
1 litre water / 清水1公升
100g castor sugar / 幼糖100克
2-3 pandan leaves (knotted) / 班兰叶2-3片（打结）
Method
1.Steam yam slices until soft.Mash while still hot.
把芋头片蒸至熟，趁热捣烂。
2.Add salt into coconut milk and cook till just warm. Take away from the heat and set aside to cool. Add in the 55 ml water and a tinge of violet colour to mix.
把椰浆和盐煮至温即熄火，置放一旁待冷却。加入55毫升的清水和少许粉红色素。
3.Put glutinous rice flour and corn flour into a mixing bowl. Add in mashed yam,then pour coconut milk into the mixture；knead gradually into a soft dough.
把糯米粉和栗米粉混合，再加入芋头，然后倒入椰浆，搓成软面团。
4.Pinch a small portion of dough and shape into a ball. Add a little filling and wrap up neatly. Shape into a small ball again. Drop the tong yuen into a pot of boiling water.Once they float up, remove and soak in cold water for a while.
取少许面团搓成小球，然后包入少许馅料，再搓圆。把包馅汤圆放入滚水里煮至浮起，再泡冷水一会。
5.Cook syrup ingredients to a quick boil. Discard pandan leaves.To serve，scoop 3-4 pieces tong yuen into a bowl and add some syrup.
把糖水材料煮滚后去掉班兰叶，每碗糖水配3-4粒汤圆。
把芋头片蒸至熟，趁热捣烂。
2.Add salt into coconut milk and cook till just warm. Take away from the heat and set aside to cool. Add in the 55 ml water and a tinge of violet colour to mix.
把椰浆和盐煮至温即熄火，置放一旁待冷却。加入55毫升的清水和少许粉红色素。
3.Put glutinous rice flour and corn flour into a mixing bowl. Add in mashed yam,then pour coconut milk into the mixture；knead gradually into a soft dough.
把糯米粉和栗米粉混合，再加入芋头，然后倒入椰浆，搓成软面团。
4.Pinch a small portion of dough and shape into a ball. Add a little filling and wrap up neatly. Shape into a small ball again. Drop the tong yuen into a pot of boiling water.Once they float up, remove and soak in cold water for a while.
取少许面团搓成小球，然后包入少许馅料，再搓圆。把包馅汤圆放入滚水里煮至浮起，再泡冷水一会。
5.Cook syrup ingredients to a quick boil. Discard pandan leaves.To serve，scoop 3-4 pieces tong yuen into a bowl and add some syrup.
把糖水材料煮滚后去掉班兰叶，每碗糖水配3-4粒汤圆。
Tips
Tips: / 心得交流站:
These tong yuen taste good if served immediately.
这个汤圆煮好马上享用最可口。
想看更多食谱，可到各大书局或报摊购买风采第606期。
These tong yuen taste good if served immediately.
这个汤圆煮好马上享用最可口。
想看更多食谱，可到各大书局或报摊购买风采第606期。
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