Glutinous Rice Balls in Sweet Ginger Soup 薑汁湯圓

A comforting and warming Cantonese dessert featuring chewy glutinous rice balls served in a fragrant sweet soup made with fresh ginger and rock sugar. Perfect for chilly evenings or as a traditional festive treat.

Nutrition (per serving)

Ingredients

• 200g glutinous rice flour
• 150ml water (for dough)
• 1 liter water (for soup)
• 100g rock sugar
• 80g fresh ginger, sliced

Steps

1. In a large bowl, combine the glutinous rice flour with water. Knead until a smooth and pliable dough forms.
2. Take small portions of the dough and roll them into bite-sized balls. Set aside on a lightly floured surface.
3. In a pot, combine water, rock sugar, and sliced fresh ginger. Bring to a boil, then reduce heat and simmer for 15-20 minutes to infuse the ginger flavor.
4. While the ginger syrup is simmering, bring another pot of water to a rolling boil. Add the glutinous rice balls and cook until they float to the surface. Continue to cook for another 1-2 minutes until they are thoroughly cooked.
5. Using a slotted spoon, transfer the cooked glutinous rice balls directly into the hot ginger syrup. Serve immediately.

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