Glutinous Rice Balls in Fermented Glutinous Rice Wine Soup酒釀湯圓
A classic Cantonese dessert featuring soft, chewy glutinous rice balls served in a sweet, aromatic soup made from fermented glutinous rice wine. It's often enjoyed warm for comfort.
01Ingredients
- 100g Glutinous Rice Flour
- 80ml Water (for rice balls)
- 200g Fermented Glutinous Rice Wine
- 500ml Water (for soup)
- 50g Rock Sugar
- 3 slices Ginger
Nutrition (per serving)156kcal
- Protein1.5g
- Carbs35.2g
- Fat0.3g
Fiber 0.2 gSodium 8 mg
02Steps
- In a bowl, gradually add water (for rice balls) to glutinous rice flour, kneading until a smooth, pliable dough forms. Divide the dough into small portions and roll them into small balls.
- Bring a pot of water to a boil. Add the glutinous rice balls and cook until they float to the surface and are cooked through. Remove with a slotted spoon and set aside.
- In a separate pot, combine water (for soup), rock sugar, and ginger slices. Bring to a boil and simmer until the rock sugar dissolves. Remove ginger slices if desired.
- Stir in the fermented glutinous rice wine into the simmering soup base. Bring it back to a gentle boil.
- Add the cooked glutinous rice balls to the soup. Serve warm.
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