| riceballs topped with toasted sesame, almond and coconut shreds (tong bud laat) |

Taking the rice balls you freshly made, apart from serving in a hot ginger soup, you can cook it in boiling water first and sprinkle sesame, peanuts, any kinds of nuts and coconut shreds to serve as a finger dessert.

Traditionally plain riceballs with no fillings are used and sugar is added together with the sprinkles.

| 隨心自製糖不甩 |