Glutinous Rice Balls (Tangyuan) in Ginger Soup

Ingredients

• 1 cup Glutinous rice flour
• 3/4 cup Warm water
• 6 cups Water
• 4 slices Ginger, sliced
• 1/4 cup Rock sugar or granulated sugar
• 1/2 cup Optional filling: Red bean paste (nut-free)

Instructions

1. 1In a large mixing bowl, combine the 1 cup of glutinous rice flour and the 3/4 cup of warm water. Knead the mixture by hand for 3 to 5 minutes until a smooth, pliable dough forms, with no dry spots.
2. 2Divide the dough into 16 to 20 equal pieces. If using the 1/2 cup of red bean paste, flatten each piece into a 2-inch (5 cm) disc, place about 1 teaspoon of the filling in the center, bring the edges of the dough together to seal, and then roll into a smooth 1-inch (2.5 cm) ball. If not using filling, simply roll each piece of dough into a smooth 1-inch (2.5 cm) ball.
3. 3In a large pot (such as a 4-quart / 3.8-liter pot), add the 6 cups of water. Bring the water to a rolling boil over high heat (212°F / 100°C).
4. 4Add the 4 slices of ginger and the 1/4 cup of rock sugar (or granulated sugar) to the boiling water. Reduce the heat to medium-low and simmer for 5 minutes, allowing the sugar to dissolve and the ginger flavor to infuse into the soup.
5. 5Increase the heat under the large pot to bring the ginger soup back to a gentle boil (212°F / 100°C). Gently drop the prepared glutinous rice balls into the gently boiling ginger soup, one by one, to prevent sticking.
6. 6Cook the rice balls for 5 to 7 minutes, or until they float to the surface and appear plump and slightly translucent. Once they float, continue to cook for an additional 1 to 2 minutes to ensure they are cooked through and have a soft and chewy texture.
7. 7Carefully ladle the cooked glutinous rice balls and the warm ginger soup into individual serving bowls. Serve immediately while hot.

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