Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, glutinous rice balls in ginger syrup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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 : Put water, sugar, palm sugar, pandan leaf and ginger into saucepan.
Glutinous rice balls in ginger syrup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Glutinous rice balls in ginger syrup is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook glutinous rice balls in ginger syrup using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Glutinous rice balls in ginger syrup:
- Get Ginger syrup:
- Make ready 4-5 cups water
- Get 4 slices ginger 1 cm thick, smashed
- Make ready 30 g Chinese rock sugar (use more or less depending on what preference)
- Get 1 teaspoon clear runny honey (optional)
- Take 1/4 cup goji berries (optional)
- Take Cooking glutinous rice balls:
- Get 16 glutinous rice balls
- Take Water for cooking glutinous rice balls (enough water to cover)
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. Vietnamese Glutinous Rice Balls (Che troi nuoc) are filled with mung bean paste and bathed in the fragrant and sweet ginger syrup.
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.
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. 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. Made using glutinous rice flour for that prized chewy factor, the small dumpling balls are often filled with a sweetened paste before being boiled in a sweet ginger soup. Popular dumpling fillings include ground black sesame, red bean paste and peanut paste.
So that’s going to wrap this up for this exceptional food glutinous rice balls in ginger syrup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
