Glutinous Rice Balls in Ginger Brown Sugar Soup with Osmanthus桂花薑汁紅糖湯圓
A comforting dessert featuring chewy glutinous rice balls in a warm, fragrant ginger brown sugar soup, subtly enhanced with dried osmanthus flowers.
01Ingredients
- 200g Glutinous Rice Flour
- 150ml Warm Water (for dough)
- 80g Fresh Ginger, sliced
- 100g Brown Sugar (slab or dark muscovado)
- 1000ml Water (for syrup)
- 1 tsp Dried Osmanthus Flowers
Nutrition (per serving)178kcal
- Protein1.5g
- Carbs39.2g
- Fat0.3g
Fiber 0.2 gSodium 8 mg
02Steps
- Combine Glutinous Rice Flour and Warm Water in a bowl. Knead until a smooth, pliable dough forms.
- Roll the dough into small, marble-sized balls.
- In a pot, combine Sliced Fresh Ginger, Brown Sugar, and Water. Bring to a boil, then reduce heat and simmer.
- Add the glutinous rice balls to the simmering soup. Cook until they float to the surface and are tender.
- Ladle the soup and glutinous rice balls into serving bowls. Sprinkle Dried Osmanthus Flowers on top before serving.
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