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Plain Tong Yuen

Soups and Congees

Plain Tong Yuen
2 cups glutinous rice flour
3/4 cup hot water (approximately)
1. Put the flour in a large bowl and using chopsticks, mix the hot water in a little at a time.
2. Knead the dough in the bowl until it is soft and smooth. If it feels a little dry, wet your hands and knead again. Then put the dough into a plastic bag and let it rest for a short time.
3. Remove one quarter of the dough and break off gum-ball size pieces about one-inch in diameter. Repeat with the rest of the dough.
4. Put them one by one into twelve cups of rapidly boiling water, stir a few times to prevent sticking, and boil for seven to eight minutes until they float; then cook one more minute, drain and serve in a light soup.

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