Glutinous rice ball in ginger water. Bring a pot of water (enough water to submerge the glutinous ball completely) to boil. Add the tang yuan into the boiling water and cook until they float to the surface. Mix the glutinous rice flour with the water until well combined, then refrigerate.
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Vietnamese Glutinous Rice Balls are filled with mung bean paste and bathed in the fragrant and sweet ginger syrup.
You can cook Glutinous rice ball in ginger water using 8 ingredients and 12 steps. Here is how you cook that.
Ingredients of Glutinous rice ball in ginger water
- Prepare 300 gr of glutinous rice flour.
- Prepare 150-200 ml of water.
- It's 1-2 drops of Food coloring.
- It's of Ginger sugar syrup:.
- It's 150 gr of brown sugar.
- Prepare 50 gr of fresh ginger.
- You need 300-400 ml of water.
- It's as needed of Pandan leaves or vanilla essence or cinnamon stick.
This warm dessert is very fulfilling As I was preparing a lesson plan on "how to teach the glutinous rice dumpling in ginger syrup making class" for my pastry students, I stumbled upon. 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. Place glutinous rice flour in a mixing bowl.
Glutinous rice ball in ginger water instructions
- 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..
Pour water in batches and knead with your hands until the dough come together into a play dough like consistency. This wedang ronde glutinous rice ball recipe looks so comforting and is sure to warm up anyone on a cold day. I hope you love this Sticky Rice Balls in Ginger Syrup dessert as much as I do. Rinse the mung beans several times with water and soak the beans overnight. In a large bowl, combine the glutinous rice flour and water and knead until a soft dough forms.
