Glutinous Rice Ball Dessert Recipes

TANGYUAN

Steps:

• In a bowl, add glutinous rice flour, sugar, and water. Knead until it forms into a ball (it doesn't need to be smooth).
• Take two pieces of the dough around 3 tbsp of each. In a pot, add in water, bring it to a boil, add in the dough and let it cook for 2-3 minutes.
• Add the dough back into the rest of the glutinous rice flour mixture, and knead until it becomes a smooth dough. Be patient; this process takes around 5 minutes; add more flour if too sticky.
• Optional: add in food coloring to half of the dough.
• Roll it out, and cut it into bite-sized pieces. Roll the pieces into a ball.
• In a pot, add in water, bring it to a simmer on medium heat. Add in the rice balls and cook for 3-4 minutes or until it floats.
• Enjoy on top of shaved ice or with red bean soup.

GLUTINOUS RICE BALL DESSERT

Steps:

• Put flour and water in a bowl and mix with a spoon (since the flour is so fine it doesn't need to be whisked). The texture should not be sticky, add more flour if it is. If too dry, you won't be able to roll them in quarter sized balls (they will break apart). My mother never measured anything, it was always about texture.
• Boil a pot of water (2/3 full).
• Roll the dough in quarter sized balls and drop them into the boiling water (the dough can be rolled into any shape - footballs, worms, squares etc). When they float remove them with a slotted spoon and put into a separate bowl with ice water. Once done, set aside.
• In a smaller pot, add water (1/2 full), add brown sugar and slices of ginger. Allow to boil and then turn down to simmer. Use slotted spoon to pick up all cooked rice balls and drop them into the sugar/ginger soup. Allow balls to soak in soup for 20-30 minutes.
• Pour into bowls and serve. Enjoy!