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Monday, 25 March 2019

Gold Fish Tofu Tang Yuan In Osmanthus Syrup 金鱼桂花汤圆(天然色素Q弹豆腐汤圆)

Gold Fish Tofu Tang Yuan, delicious and springy Tang Yuan made into adorable gold fish shape, made wtih all natural colour - carrot juice, beetroot juice and charcoal powder.

I'm happy to have local celebrity - Wang Wei Liang 王伟良, at my home filming for Mediacorp TV programme for children <Mark Your Calendar 历历在目>. The series seeks to promote better understanding and foster harmony among Singaporeans by raising awareness of various festival in Singapore. 

In this Winter Solstice episode, we've made two types of Tang Yuan:

1. Traditional Tang Yuan filled with red bean paste, using beetroot juice as natural colouring.  <Get Recipe HERE 传统豆沙汤圆食谱>

2. Gold Fish Tofu Tang Yuan, using tofu as main ingredient. Scroll down for recipe.

Click HERE to watch how we made Tang Yuan on Toggle <Mark Your Calendar 历历在目>



750g Water 水 750克

90g Rock Sugar 冰糖 90克

2 tbsp Osmanthus Flower 桂花 2汤匙

100g Japanese Glutinous Rice Flour 白玉粉 100克

80g -100g Japanese Silken Tofu 豆腐 80-100克

Some Water/ Juice,  水,蔬菜汁 适量

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1. Prepare Osmanthus syrup: Add rock sugar and water into a pot, bring to boil. Add in Osmanthus flower, reduce heat and simmer for 1 minute. Let it sit for 5 minutes. Strain and set aside.

2. Mix glutinous rice flour and tofu with hand. Gradually add in water/ juice, knead with hand to form a dough. 

3. Divide dough, shape as desired.

4. Boil a pot of water, add in glutinous rice balls, cook until they float up. Cook for another minute. Transfer the dough to a bowl of water (room temperature), drain and serve with osmanthus syrup. 
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