#michiekitchen - HOW TO MAKE GOLD FISH "TONG YUEN" / GLUTINOUS RICE BALLS

Hey girlfriends!

If you wanted to try making a cute version of "tong yuen" or Glutinous Rice Balls for this coming Winter Solstice Festival, you might want to surprise your family with this lil' gold fishes!

THE INGREDIENTS:

Glutinous Rice Flour 

Water (Warm) 

Charcoal Bamboo powder (for the eye balls)

Rose Pink coloring 

and..*Lots of patience* :)

SYRUP:

Old ginger 

Red dates

Dried longan

Palm sugar

Water

(Bring all ingredients to boil)

or 

Pandan leaves 

Old ginger 

Sugar 

Water

(Bring all ingredients to boil)

TO TO MAKE: 

1. Sieve the glutinous flour into a large bowl to remove any lumps 

2. Add in warm water slowly to make a soft dough. Using warm water will make the "tong yuen" more chewy / Q after cooking. 

Please be extra careful and not to put too much water or the dough will be too soft and sticky. (In case you had put too much water accidentally, you can add in extra glutinous rice flour. )

3. Knead well till it forms a dough. A perfect dough should not be sticking on the bowl. 

Here's your basic dough

4. Once your basic dough is ready, separate into three portion and mix in the other 2 portions with the coloring. (Pink & Black)

5. You can start making the fish eyes first by kneading white dough into small balls to form the white part of the eyes. Followed by the black dough to form the eye balls. Make a batch of the eyes and put aside for later use. 

Be extra clean when making the eyes. Eyes does not look nice if you stain the white part with the black dough. 

6. Start forming your gold fish by kneading the colored dough. You can mix the colored with the white dough to make a different designs.

(Half pack of glutinous flour can makes approximately 14 gold fishes)

In this tutorial, I've made three designs:

• Pink + White 
• Black + White 
• Plain Pink

You can also make different colors that you prefer. Example: Yellow + White / Orange + White

Here's the video I've made for your viewing on how to form the dough into gold fishes.  

7. Repeat until all the dough is finish. You should get the final product like this:

Gold fishes before cooking

8. To avoid the dough to stick on the plate, I've layered my plate with a cling wrap. It's easier to remove the gold fishes this way when you want to cook it. The dough can last in fridge for 1 or 2 days. *Please cover with cling wrap to avoid the dough from drying too fast*

9.  Cook the gold fishes in a pot of boiling water. It's ready when the gold fishes float on the water. Drain and put in the bowl. Add in the syrup and it's ready to served :)

Kids gonna love 'em!

Served in plain sugar syrup

Served in ginger, red dates & longan (palm sugar syrup)

Served in ginger, red dates & longan (palm sugar syrup)

Happy Cooking & Happy Winter Solstice everyone!

#glutinousriceballs #tongyuen #goldfish #fusiontongyuen #wintersolstice #michiekitchen