Soy Caramel Cashew Tang Yuan

Soy Caramel

• 100g (1/2 cup) Granulated Sugar
• 2 tbsp Unsalted Butter
• 60ml (1/4 cup) Heavy Cream
• 1 tbsp Soy Sauce

Cashew Filling

• 85g (1/2 cup) Toasted Cashews
• 3 tbsp Soy Caramel

Tong Yuen Dough

• 130g (1 1/3 cup) Glutinous Rice Flour
• 120ml Boiling Water

Broth

• 400ml (1 can) Coconut Milk
• 240ml (1 cup) Unsweetened Almond Milk
• 67g (1/3 cup) Granulated Sugar

Steps:

1. In a medium size pot, melt granulated sugar on medium heat without stirring until it reaches an auburn colour. remove from heat and stir in butter. carefully whisk in heavy cream and soy sauce. allow to cool.
2. In a food processor, blitz cashews until it reaches a coarse crumb. pour nuts into a large bowl and combine with soy caramel. portion into 15 even balls. transfer balls to a plate and place in freezer to set while you make the dough.
3. In a large bowl combine glutinous rice flour and boiling water. mix with a large spoon until it comes together. with your hands, knead the dough for 1 – 2 min. divide into 15 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 hear until they float, about 5 min.
6. While the rice balls are cooking, bring coconut and almond milk and sugar to a light simmer. serve tong yuen in warm broth.