Honey Walnut Tong Yuen in Osmanthus Milk

Directions

1. Add milk and honey to a medium pot and heat over medium heat until it reaches a light simmer. Add osmanthus flowers and stir. Remove the milk from the heat and allow the flowers to steep for 10 minutes. After 10 minutes, strain the milk to remove flowers. Set aside.
2. In a food processor, blitz walnuts until it reaches a medium-fine crumb. Pour nuts into a large bowl and combine with honey, sugar, and salt. Portion into 15 even balls. Transfer balls to a plate and place in the freezer to set while you make the tong yuen dough.
3. In a large bowl combine glutinous rice flour and boiling water. Mix with a large spoon or chopsticks until it comes together. With your hands, knead the dough for 1 – 2 min. Divide into 15 equal portions.
4. Remove the filling from the freezer. Take a piece of dough and using your fingers, press the dough until it becomes a 2-inch round disc. Place a piece of the filling into the centre and pinch seams shut and roll between palms of hands until smooth. Repeat with the remaining dough.
5. In a large pot of boiling water, cook rice balls over medium heat until they float, about 5 minutes.
6. Serve the rice balls in osmanthus-milk broth.