Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 0.5 cup of boiling water into 250g of glutinous rice flour, mix well to half-cook it, then slowly add 1 cup of cold water and knead into a smooth, non-sticky dough.
Watch out
Add boiling water gradually and mix well, otherwise the dough will clump unevenly.
Take a portion of dough, roll it between your palms into marble-sized balls, and cover with a damp cloth to prevent drying and cracking.
Watch out
Rice balls must be covered with a cloth, otherwise the surface will dry and crack.
Be careful with boiling water splashing and causing burns.
Bring a pot of water to a boil, put in all the rice balls, cook until they float, add a bowl of cold water and continue boiling until they float again, then scoop them into a bowl of cold water for 1 minute before removing.
local_fire_departmentHigh heat to boilWatch out
Stir the rice balls gently with a spoon after putting them in, otherwise they will stick to the bottom and burn.
Take another pot, add 4 bowls of water, 2 slices of ginger, and 200g of cane sugar, boil until the sugar is completely melted.
local_fire_departmentMedium-high heatWatch out
The cane sugar must be completely melted, otherwise the sweetness of the syrup will be uneven.
Hot syrup is extremely hot, be careful not to get burned when ladling.
Put the cooled rice balls into the prepared ginger syrup, boil again until the rice balls float up and release a rich ginger aroma, then ladle into bowls to serve.
local_fire_departmentMedium heatWatch out
Boil the rice balls in syrup until they puff up and float, otherwise the texture will not be chewy enough.
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