Sorry, a day late. But better late than never! Hope you had a Happy Winter Solstice!! 😃💚

FREE RECIPE: Tong Yuen

What I just made this morning. Sorry there are no exact measurements as everything was just estimated...but this should give you an idea if you'd like to try. Glutinous rice flour doesn't sit well in my tummy hence I thought I'd make this with coconut flour instead 🙂

INGREDIENTS
For the balls
¼ cup chia seeds
¾ cup coconut flour from @bobsredmill
Organic spinach leaves from @zenxinorganicfoodkl
Blue pea flowers
Beetroot powder
Coconut sugar
Water

For the SYRUP
Water
Grated ginger
Masarang Arenga Forest Sugar from @straitswholefoods - you can use any sweetener of your choice

WHAT I DID
For the balls:
Grind chia seeds into powder. Add chia seeds, sugar and coconut flour into mixing bowl and mix till well combined. Divide mixture into four bowls.

For the blue balls:
Soak blue pea flowers in water until water turns blue. Add blue liquid bit by bit into one portion of the coconut flour, chia seeds and sugar mixture until it forms a dough. Knead with hands and form into balls.

For the white balls:
Add water bit by bit into one portion of the coconut flour, chia seeds and sugar mixture until it forms a dough. Knead with hands and form into balls.

For the red balls:
Mix beetroot powder in water until water turns red. Add red liquid bit by bit into one portion of the coconut flour, chia seeds and sugar mixture until it forms a dough. Knead with hands and form into balls.

For the green balls:
Blend spinach leaves in water till smooth. Pour bit by bit into one portion of the coconut flour, chia seeds and sugar mixture until it forms a dough. Knead with hands and form into balls.

For the SYRUP:
Grate ginger. Add ginger and palm sugar to water and mix till combined. .
To ASSEMBLE
Pour syrup into bowls. Add in the balls. Serve immediately before the colours seep out!