It is typically enjoyed by the Chinese community during the Winter Solstice Festival and is believed to symbolise the union of the family. Back in simpler times, Chinese families would gather to make and eat bowls of tong yuen together.

Tong yuen has since become a dessert enjoyed throughout the year and one stall in Klang has been serving delicious bowls of tong yuen for more than ten years.

“I used to work at Tai Thong, where I first learned how to make tong yuen,” Ho Wang Thong, the founder of Tong Kee Tong Yuen shares with FMT.

So, exactly how much work goes into making this traditional dessert when it is not a family affair?

“To prepare the balls, I use almost 7kg of glutinous rice flour daily,” says Ho, explaining that he uses a machine to knead the dough.

“I also use almost 5kg of Bentong ginger and 10kg of gula melaka for the syrup.”

Ho’s stall is located at Kedai Kopi Tec Le in Taman Berkeley, Klang. Over the years, he has become a familiar sight in the neighbourhood as he sits on a stool, rolling glutinous rice flour balls from batches of dough to prepare tong yuen.

Customers can opt for the plain balls that are smaller in size or larger ones that come with peanut or black sesame filling.

“Most of my customers prefer the large ones,” Ho reveals, adding that he has a secret recipe for the peanut and black sesame filling.

“In a week, I use almost 15kg of imported peanuts from India and another 15kg of black sesame.”

Reminiscing about how things were difficult when he first began 13 years ago, Ho shares that back then, he only sold 20 bowls a day.

“Although I was discouraged, I decided not to give up,” he says, of the stall he started so he could earn some extra income. During the day, Ho also sells “wan tan mee” in the same restaurant.

His persistence has clearly paid off, as these days there is typically a crowd waiting for their tong yuen.

In fact, although Ho only opens his stall at 5pm, customers are usually already waiting for him.

As he deftly fashions the dough into the desired shape, Ho talks and laughs with customers, many of whom have become regular faces over the years.

Some even come from as far as Puchong, Kepong, and Subang Jaya to simply enjoy his tong yuen….and perhaps the conversation with the jovial Ho.

Each bowl comes with a perfect ratio of ginger and gula melaka syrup, resulting in a delicious and peppery broth. It’s no wonder that many enjoy tong yuen as a dessert after a meal.

For those who opt for the balls with filling, each bowl comes with four large-sized balls. Customers can choose between the peanut or black sesame ones, or even mix the two. Alternatively, those who want something lighter can opt for the smaller balls with no filling.

“Although I do feel tired at times from running two businesses, I am always reminded by something my late mother told me years ago that keeps me going: it doesn’t matter if you are not academically inclined, as long as you are willing to work hard.”

Looking at the line in front of his stall, it is clear that his perseverance has been rewarded. Not just for himself, but for many others who enjoy his tong yuen regularly.

For most Chinese, these bowls of tang yuen are more than just a delicious dessert. Many would have fond memories of gathering together in “Popo’s” kitchen to make tong yuen. Perhaps, long after Popo is gone, the conversations and laughter from those shared moments still linger and remain cherished.

Today, thanks to Ho, they can take a sip or two of tong yuen and reminisce about the wonderful days of old.

Craving for tong yuen? Head over to Ho’s stall:

Tong Kee Tong Yuen
15A, Lebuh Bangau
Taman Berkeley
41150 Klang
Selangor

Business hours: 5pm–7:30pm (Closed on Monday and Thursday. Only take-away available currently)