冬至 | Dec 22, 2010

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