Kor Tong

Isn't this cool? Tham Jiak have been doing virtual interviews of food bloggers. When I got her email I was hyped up about it and actually ditch my other work and started typing out answers to her questions. Hehehe! Thanks Tham Jiak for thinking about me =)

Anyways, yesterday was Tong Yuin day. When I said that, my mom gave me a karate chop on the head. She said "Tong Yuin day your head" ...yeah that's my head you are chopping :P... "It's called Kor Tong".


Making Tong Yuin, the little rice flour balls, is getting more and more boring each year. The standard "pin tong" (sugar cane sugar), peanut butter chunks, chocolate and sesame seed paste as filling is not appetizing anymore.

I wanted to use smashed Kei Chi or red dates to mix with the rice flour mixture but I couldn't find any in the house.

My mom took out a bottle of Chinese rice wine. Sunken at the bottom, are layers of rice wine bits.


My mom took some out to freeze it in the freezer so it will make wrapping easier. It was still soft and watery when I took it out though. Wrapping this was really hard. The liquid softens the rice flour quickly and makes wrapping it in to balls almost impossible.

Anyway, thank god we didn't make much of these. Tasted horrible terrible vegetable!


The ones with tapai aka Malay style fermented rice tasted better. Tasted better but still acquired taste. Mom loves it but I did eat more than two of those.


Wrapping these are not easy as well. My first one was a disaster as the tapai juice ate diluted my rice floor until I was unable to shape it. I didn't waste it though. I threw it into the already boiling water. Tasted the same, but shaped like an UFO.

I wonder what filling I should use for next year...

RSS me at : http://feeds.feedburner.com/eatfirstthinklater
Email me at eatfirstthinklater@gmail.com or
Drop me a message here =)