Tong Yuan (Dongzhi)


  • A cup of glutinous rice flour
  • 1/4 cup of warm or boiling water


  1. Add 1/4 cup warm or boiling water to the glutinous rice flour
  2. Knead until consistent and not sticky to hand
  3. If not enough water, add sparingly.
  4. If too sticky, add flour
  5. Pinch off a bit and roll into a ball
  6. Place it on a tray
  7. Repeat
  8. Prepare boiling water on a saucepan
  9. Throw in kneaded balls into boiling water
  10. Let it cook in boiling water
  11. Dongzhi is cooked when they are floating in water

Malt syrup

Malt syrup is derived from concentrated pre-fermented germinated/malted barley wort (i.e. liquid extracted from mashing process).

Process involves

  1. Sprout grain, e.g. barley
  2. Mill
  3. Mash
  4. Mash separation
  5. Wort boiling
  6. Flavoured with hops
  7. Concentrate
  8. Sterilized before storage

Fig. 1 Flavourful malt syrup (pic from

Fig. 2 barley sprouting increases sweetness (pic from

Sprouting sweetens grains because of the breakdown of carbohydrate into smaller sugar molecules (

Use of malt syrup or extract in beer brewing (

Simple no bake cheese cake

I wanted to prepare simple cheese cake and tried this recipe without gelatin.

  • One 8 oz (~230 g) cream cheese
  • 1/4 cup (~60 ml) granulated white sugar
  • 1 cup (~240 ml) heavy whipping cream
  • Biscuit (made into crumbs)
  • 1 tbsp melted butter with sugar to taste


  • Prepare the spring form pan. Overlay it with baking paper.
  • For the base, mix biscuit crumbs with melted butter plus sugar in a bowl. Mix and overlay in the spring form pan.
  • Next, whisk (or beat) the whipping cream until stiff. Blend in with thawed cream cheese. Mix well.
  • Pour the mixture into the pan.
  • Refrigerate overnight.
  • Ready to eat.

no bake no gelatin cheese cake