Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, glutinous rice ball in ginger water. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Drain the water out from where the rice balls are sitting. Pour the ginger syrup in with the rice balls. When serving, top with some pandan-infused coconut cream and sprinkle on the toasted sesame seeds.
Glutinous rice ball in ginger water is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Glutinous rice ball in ginger water is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook glutinous rice ball in ginger water using 8 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Glutinous rice ball in ginger water:
- Prepare 300 gr glutinous rice flour
- Make ready 150-200 ml water
- Prepare 1-2 drops Food coloring
- Take Ginger sugar syrup:
- Prepare 150 gr brown sugar
- Get 50 gr fresh ginger
- Prepare 300-400 ml water
- Prepare as needed Pandan leaves or vanilla essence or cinnamon stick
Glutinous Rice Balls with Molten Black Sesame Filling. This time around, we are making the all-time favourite, Black Sesame Glutinous Rice Balls! Glutinous Rice Balls, also known as Tang Yuan 湯圓 is a popular Chinese dessert usually served with sweet gingery syrup. They are usually enjoyed during the Winter Solstice Festival which symbolises the beginning of a new year.
Instructions to make Glutinous rice ball in ginger water:
- Mix the glutinous rice flour with little by little water.
- Knead it until it is formed a ball. The dough should not be too hard and too soft to handle. It depends on the quality of the flour. Some of flour need not too much water.
- Divide into several ball depends on the colour that you want. Add one drop of food coloring and knead it until the colour is homogenous/even.
- Roll the dough into log, pinch one small piece and roll it into small ball. Place it on top of dry cloth. Continue with the rest of dough.
- Air dry the balls for 1 hour or overnight.
- Boil a pot of 1 ltr water. Place in the balls into the water. Cook them until they float.
- Transfer the balls into ice cold water to keep the chewiness.
- Enjoy the glutinous rice balls with ginger water.
- Knead it until it is formed a ball. The dough should not be too hard and too soft to handle. It depends on the quality of the flour. Some of flour need not too much water.
- Divide into several ball depends on the colour that you want. Add one drop of food coloring and knead it until the colour is homogenous/even.
- Roll the dough into log, pinch one small piece and roll it into small ball. Place it on top of dry cloth. Continue with the rest of dough.
- Air dry the balls for 1 hour or overnight.
Glutinous Rice Balls in Sweet Ginger Syrup. You need : a kitchen scale a food processor. Tangyuan or tang yuan (traditional Chinese: 湯圓; simplified Chinese: 汤圆; pinyin: tāngyuán; lit.: 'soup ball') is a Chinese dessert that is a ball of glutinous rice flour and water that has been either boiled and served in a hot broth or syrup or else deep-fried. Tangyuan can be either small or large and filled or unfilled. They are traditionally eaten during Yuanxiao in the Lantern.
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