Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, glutinous rice balls in ginger syrup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Glutinous rice balls in ginger syrup is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Glutinous rice balls in ginger syrup is something that I have loved my entire life. They are fine and they look wonderful.
Traditionally, Vietnamese Glutinous Rice Balls with Ginger Syrup (Chè Trôi Nước) is made and served in time for Vietnamese New Year (Tết). In chinese it is called "tangyuan" (汤圆, tāngyuán), "tang" means soup and "yuan" means circle or balls. In Indonesian it is called "ronde jahe" which is balls served in ginger syrup. Glutinous rice balls are served on many chinese festivals : Great recipe for Glutinous rice balls in ginger syrup.
To get started with this particular recipe, we must first prepare a few ingredients. You can have glutinous rice balls in ginger syrup using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Glutinous rice balls in ginger syrup:
- Make ready Ginger syrup:
- Prepare 4-5 cups water
- Prepare 4 slices ginger 1 cm thick, smashed
- Get 30 g Chinese rock sugar (use more or less depending on what preference)
- Make ready 1 teaspoon clear runny honey (optional)
- Make ready 1/4 cup goji berries (optional)
- Make ready Cooking glutinous rice balls:
- Get 16 glutinous rice balls
- Prepare Water for cooking glutinous rice balls (enough water to cover)
Pour water in batches and knead with your hands until the dough come together into a play dough like consistency. Vietnamese Glutinous Rice Balls (Che troi nuoc) are filled with mung bean paste and bathed in the fragrant and sweet ginger syrup. This warm dessert is very fulfilling and comforting. Tang Yuan (Glutinous Rice Balls) with Sweet Ginger Syrup Dongzhi festival (冬至) or the Winter Solstice celebration is one of the most important festivals for the Chinese and other East Asians.
Steps 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.
This warm dessert is very fulfilling and comforting. Tang Yuan (Glutinous Rice Balls) with Sweet Ginger Syrup Dongzhi festival (冬至) or the Winter Solstice celebration is one of the most important festivals for the Chinese and other East Asians. Traditionally, glutinous rice balls known as tang yuan (汤圆) is eaten on this day as the small, round dumplings symbolize reunion and harmony. All you need is glutinous rice flour and water to make the rice balls. They are then cooked and enjoyed in a classic ginger and screw pine leaves infused syrup with a tinge of sweet fragrance from the sweet osmanthus.
So that’s going to wrap it up for this exceptional food glutinous rice balls in ginger syrup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
