Recipe details are AI-generated from the video and may contain errors — for reference only.
Hold the knife handle firmly when slicing ginger and stay focused.
Wash and peel 1 piece of ginger, place it on a cutting board, and slice it into thick pieces with a knife.
Watch out
Curl your fingers inward and hold the ginger securely while slicing to prevent the knife from slipping and cutting your fingers.
Unwrap 2 pieces of brown sugar blocks, place them on the cutting board, and cut them into small granules to use as filling.
Watch out
Brown sugar blocks are quite hard
apply steady pressure when cutting, otherwise the knife can easily slip
Be careful not to get burned when moving the glass pot; wearing heat-resistant gloves is recommended.
Add an appropriate amount of water to a glass pot and bring to a boil. Add the sliced ginger and 1 whole brown sugar block, and simmer over medium heat for about 10 minutes until flavorful.
local_fire_departmentSimmer over medium heat for 10 minutesWatch out
Monitor the heat when boiling the sugar soup to prevent it from boiling over.
Place 100g of glutinous rice flour in a stainless steel bowl, slowly pour in 100ml of hot water, stir with a spoon or fork, and gradually knead into a smooth, non-sticky dough.
Watch out
Add hot water gradually in portions, otherwise pouring too much at once will make the dough too mushy to form.
Sprinkle 20g of dry glutinous rice flour on the wooden cutting board to prevent sticking, roll the dough into a long cylinder, and cut it into evenly sized small pieces with a knife.
Watch out
Cut the pieces into as even sizes as possible, otherwise some will be overcooked while others remain uncooked.
Flatten a small dough piece, place a piece of cut brown sugar granule inside as filling, pinch the edges tightly to seal, and roll it into a smooth round ball in your palms.
Watch out
Pinch the edges tightly to seal completely, otherwise the melting sugar will leak out during boiling, causing the rice ball to burst.
Gently slide the rice balls along the edge of the pot when adding them to avoid splashing boiling sugar syrup and causing burns.
Put all the wrapped rice balls into the boiling ginger sugar soup, keep over high heat until the rice balls float to the surface, and boil for another 1 minute until fully cooked.
local_fire_departmentBoil over high heat for 1 minute until floatingWatch out
Do not boil for too long after the rice balls float, otherwise the skin will become too mushy or dissolve.
Use a ladle to evenly dish out the cooked rice balls and ginger soup into 3 bowls (3 pieces per bowl), and serve.
Watch out
Handle gently when ladling the rice balls to avoid breaking them and losing the sweet filling inside.
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