Sweet Rice Balls (Tangyuan) in Ginger Syrup

Ingredients

• 1 cup Glutinous Rice Flour
• 3/4 cup Warm Water
• 4 cups Water
• about 57 g Ginger
• 1/2 cup Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1 cup of Glutinous Rice Flour. Gradually add the 3/4 cup of Warm Water while mixing with your hands until a soft, pliable dough forms. Knead the dough in the bowl for 2-3 minutes until it feels smooth and no longer sticky.
2. 2Pinch off pieces of the dough and roll them between your palms to form small balls, about 2.54 cm in diameter. You should have about 12-16 balls.
3. 3In a large heavy-bottomed pot, bring the 4 cups of Water to a rolling boil over high heat. The water should be bubbling vigorously.
4. 4Once the water is boiling, carefully add the about 57 g of Ginger, sliced, and the 1/2 cup of Sugar to the pot. Reduce the heat to medium-low, so the water is gently simmering, and let it cook for 10 minutes. This creates the fragrant ginger syrup.
5. 5Gently drop the rice balls into the simmering ginger syrup one by one. Cook for 5-7 minutes, or until the rice balls float to the surface and appear slightly puffed and cooked through. They will be chewy.
6. 6Serve the Sweet Rice Balls immediately in the warm ginger syrup.

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