Glutinous Rice Balls in Fermented Glutinous Rice Wine Soup 酒釀湯圓

A classic Cantonese dessert featuring soft, chewy glutinous rice balls served in a sweet, aromatic soup made from fermented glutinous rice wine. It's often enjoyed warm for comfort.

Nutrition (per serving)

Ingredients

• 100g Glutinous Rice Flour
• 80ml Water (for rice balls)
• 200g Fermented Glutinous Rice Wine
• 500ml Water (for soup)
• 50g Rock Sugar
• 3 slices Ginger

Steps

1. In a bowl, gradually add water (for rice balls) to glutinous rice flour, kneading until a smooth, pliable dough forms. Divide the dough into small portions and roll them into small balls.
2. Bring a pot of water to a boil. Add the glutinous rice balls and cook until they float to the surface and are cooked through. Remove with a slotted spoon and set aside.
3. In a separate pot, combine water (for soup), rock sugar, and ginger slices. Bring to a boil and simmer until the rock sugar dissolves. Remove ginger slices if desired.
4. Stir in the fermented glutinous rice wine into the simmering soup base. Bring it back to a gentle boil.
5. Add the cooked glutinous rice balls to the soup. Serve warm.

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