Glutinous Rice Balls in Sweet Ginger Soup薑汁湯圓
A comforting and warming Cantonese dessert featuring chewy glutinous rice balls served in a fragrant sweet soup made with fresh ginger and rock sugar. Perfect for chilly evenings or as a traditional festive treat.
01Ingredients
- 200g glutinous rice flour
- 150ml water (for dough)
- 1 liter water (for soup)
- 100g rock sugar
- 80g fresh ginger, sliced
Nutrition (per serving)185kcal
- Protein1.8g
- Carbs42.5g
- Fat0.3g
Fiber 0.2 gSodium 8 mg
02Steps
- In a large bowl, combine the glutinous rice flour with water. Knead until a smooth and pliable dough forms.
- Take small portions of the dough and roll them into bite-sized balls. Set aside on a lightly floured surface.
- In a pot, combine water, rock sugar, and sliced fresh ginger. Bring to a boil, then reduce heat and simmer for 15-20 minutes to infuse the ginger flavor.
- While the ginger syrup is simmering, bring another pot of water to a rolling boil. Add the glutinous rice balls and cook until they float to the surface. Continue to cook for another 1-2 minutes until they are thoroughly cooked.
- Using a slotted spoon, transfer the cooked glutinous rice balls directly into the hot ginger syrup. Serve immediately.
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