Matcha and Red Bean Tong Yuen

My favourite homemade dessert. Love to make 'em. Love to eat 'em.
I usually make black sesame or sweet peanut butter in plain white skin. This is my first time exploring new flavours.

Flavour 1: Red bean skin with red bean filling
Flavour 2: Matcha skin with red bean filling
Soup: Sweet red bean soup

Ingredients

Soup & filling
1/4 red bean soaked over night
2 cups water
1.5 slate of brown sugar (peen tong)
1 dried orange peel (optional)

1. Boil red beans and dried orange peel in water until soften. This can take very a long time and energy consuming. What I suggest to do is bring it to a high boil with lid on, close the heat and let it sit for 20 minutes. DO NOT OPEN THE LID. Repeat for 2 to 3 more times.
2. Add in the brown sugar and cook until dissolved
3. Remove the orange peel and drain the soup into a bowl. Reserve the soup.
4. Grind up half the portion of red beans and combine it together with the whole beans. Add a little soup if the mixture is too thick and sugar if it's not sweet enough.

Skin
Glutinous rice flour (half cup can make up to 10 one inch size tong yuen)
1% or higher Milk

1. Combine glutinous rice flour with milk. Add the milk a little at a time until you get a pliable dough. For red bean skin, just add a little of the red bean paste. For matcha skin, mix 1/3 tsp in the flour before the milk.
2. Roll out about 1 inch size ball and flatten it. Fill it with red bean paste and seal it up like a dumpling. Roll to create a smooth ball.
3. Repeat step 2 until all dough/filling is used up. If you have any leftover filling, throw it in the soup. For left dough, roll it up as tong yuen without filling. Waste none!
4. Take the reserved red bean soup and reboil it with one extra cup of water.
5. Add in the tong yuen and cook until they float and has expanded a little.
6. Serve and eat.

Verdict: The filling wasn't sweet enough and the beans were a tad bit under cooked. Maybe I should try the canned sweeten red beans and avoid the hassle of cooking them.
The filling went well with the red bean skin. But it was 'okay' for the matcha skin (passed as good but not bad). I think the matcha might go better with black sesame. We'll see next time.

Tip:
Why milk and not water? The fat content in the milk can help meld the dough better. It will have less tendency to crack.
Made too many? You can freeze uncooked tong yuen for future use. Can keep up to 2 weeks if sealed well.