Homemade Tang Yuan in Ginger flavoured Sweet Soup

IMG_3997 IMG_3998

Recipe adapted from mywoklife
Ingredients
rice ball:
60g glutinuous rice flour
30ml water
 
soup:
1 slice of ginger
1 lump of palm sugar/ gula melaka (adjust sweetness to your liking)
1 pot of water, 50% filled
 
Method
Place glutinuous rice flour in a clean large bowl.
Put some water (in few stages) while kneating the flour into dough, which means mix the flour with a little bit of water, kneat and put a little bit of water again.
Repeat the step till it becomes dough.
The texture of the dough has to be smooth and a little sticky.
 
Take a small lump of dough, put on your palm and roll into bite-sized ball.
Repeat till all complete.
 
Boil a pot of water over high heat.
Place ginger slices into the boiling water.
Add  gula melaka.
Bring broth into a boil again.
 
Place rice balls into the boiling broth.
Wait till all rice balls rise to the surface of the broth.
Turn off heat and serve.
 
Makes 16 balls.
 
Will SHE make it again?
YES. when it is dong zhi.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s