Tong Jyun dulces de sésamo que mi padre ha hecho 100.000 veces

Ingredientes

• 10 oz glutinous rice flour
• 5 oz hot water
• 3 oz cold water
• 1 tbsp butter
• 2 tbsp black sesame powder
• 1 tbsp desiccated coconut
• 2 tbsp peanut butter
• 2 tbsp honey
• 12 oz water
• 4 tbsp granulated sugar
• 2 tbsp coffee creamer
• 1 small amount shredded ginger

Preparación

1. 1

   Create dough: Measure out glutinous rice flour into a heat-safe bowl. Slowly pour in hot water while mixing it in with chopsticks.

2. 2

   Create filling: Melt butter in the microwave for 20-30 seconds. It's okay if it's not completely liquified, as long as it's at least warm and soft.

3. 3

   Create sweet soup: In a large bowl, mix water, granulated sugar, and coffee creamer. If using milk instead of creamer, simply use double the amount. Of course, you can always add more sugar or creamer/milk to taste!

4. 4

   Prepare filling & dough for rolling: Remove the filling from freezer and cut it into 1/2 inch squares. If you'd like larger pieces, you can cut into bigger pieces.

5. 5

   Create rice balls: Take a piece of rice flour dough, roll it into a ball, and then shape it into a little bowl by pressing into the center with your thumb.

6. 6

   Cook balls: Boil a large pot of water. There needs to be enough water to completely cover all of the tong jyun. When the water has come to a rolling boil, carefully place tong jyun into the pot.

7. 7

   Cook sweet soup & add balls: Stir the sweet soup mixture that was prepared earlier, in case it separated or settled while everything else was cooking. Pour the mixture into a clean pot, add shredded ginger. Cover the pot with a lid, and bring the soup to a boil on high heat.

8. 8

   Plate: Transfer the tong jyun into a large serving bowl. Taste the soup to adjust the flavor to your liking, then pour the rest of the soup into the serving bowl as well. Everyone can take the amount they want.