Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, glutinous rice balls in ginger syrup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Glutinous rice balls in ginger syrup is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Glutinous rice balls in ginger syrup is something which I’ve loved my whole life. They are nice and they look wonderful.
Vietnamese Glutinous Rice Balls (Che troi nuoc) are filled with mung bean paste and bathed in a fragrant and sweet ginger syrup. The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture. The filling is creamy mung bean paste which is slightly sweet. Pour the ginger syrup in with the rice balls.
To begin with this particular recipe, we must prepare a few components. You can have glutinous rice balls in ginger syrup using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Glutinous rice balls in ginger syrup:
- Prepare Ginger syrup:
- Make ready 4-5 cups water
- Get 4 slices ginger 1 cm thick, smashed
- Prepare 30 g Chinese rock sugar (use more or less depending on what preference)
- Take 1 teaspoon clear runny honey (optional)
- Make ready 1/4 cup goji berries (optional)
- Get Cooking glutinous rice balls:
- Prepare 16 glutinous rice balls
- Make ready Water for cooking glutinous rice balls (enough water to cover)
Add the tang yuan into the boiling water and cook until they float to the surface. Tang Yuan (Glutinous Rice Balls) with Sweet Ginger Syrup. Dongzhi festival (冬至) or the Winter Solstice celebration is one of the most important When I was small, I used to help my late mother and my aunties roll glutinous rice balls for Tang Chek (Hokkien for Winter Solstice festival) which falls. Gently drop the rice balls into the boiling water and cook until they float to the surface.
Instructions to make Glutinous rice balls in ginger syrup:
- Cut the ginger slices and smash. In a saucepan on medium to high heat, add water and smashed ginger. Bring water to a boil to allow the ginger to infuse.
- Add rock sugar, honey (optional) and goji berries (optional). Use a wooden spoon to dissolve the sugar. Reduce heat to low and simmer for a few minutes (roughly 4-5 minutes).
- Stir to ensure the sugar has fully dissolved and give it a taste. Adjust taste to desired sweetness (add more rock sugar or honey if necessary).
- In a separate saucepan on medium to low heat, add water and bring to a boil. Then add glutinous rice balls. Once cooked the balls float to the top (roughly 3 minutes). Pour balls in a sieve and rinse under cold water. Transfer glutinous balls to the ginger syrup.
- Ladle the dessert into serving bowls. Serve and eat immediately while hot.
Dongzhi festival (冬至) or the Winter Solstice celebration is one of the most important When I was small, I used to help my late mother and my aunties roll glutinous rice balls for Tang Chek (Hokkien for Winter Solstice festival) which falls. Gently drop the rice balls into the boiling water and cook until they float to the surface. This wedang ronde glutinous rice ball recipe looks so comforting and is sure to warm up anyone on a cold day. Shape the balls: (A) Pinch off small balls of. Tang Yuan (汤圆), Glutinous Rice Balls which literally "round dumpling in sweet soup".
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