As usual, i am the dong yun maker at home. This year, i blended the pandan leaves, and use the juice for the dough. So it is tastier.
Another amendments i have made is that, i cook part of the dough, and then make the dough with the uncook dough. This is to make the Dong Yun more Q.... i read it from some of the website.
Pandan Juice

The dough mixing with pandan juice

The cook dough and uncook dough

We then make it into small little round Dong Yun with a gula melaka inside

The end product... Dong Yun with Ginger soup