Vanessa made some Hong Kong style Tang Yuan for dessert. It was a day just before Valentine’s Day. She is so thoughtful. Something sweet for your Valentines. The Hong Kong style Tang Yuan is different from the Taiwanese style in the soup. The Taiwanese Tang Yuan is flavoured with fermented glutinous rice and has egg flower in the soup while the Hong Kong style is flavoured with ginger and slab sugar.
I’m more used to the Hong Kong style Tang Yuan as it’s quite similar to the Malaysian style.
- a package of glutinous rice flour
- one or two tablespoons of rice flour
- cold water
- sugar slab
- red bean paste
Click on the link below for the instructions.