Glutinous Rice Balls
Here is a recipe that symbolises family togetherness, completeness, and their consumption ensures a smooth and peaceful new year. This a great family dessert & quality time can be spent making it together.
We chose beets for red, (and butterfly peas flowers for blue) because it produces beautiful natural colouring for this #sosimplesosedap recipe!
Prep Time
10 min.
Cook Time
30 min.
Total Time
40 min.
Type
Sweet Delights
Difficulty
Novice
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Ingredients
| 5 cups Water | |
| 400 g Sugar | |
| 5 Pandan Leaves (knotted) | |
| 30 g Ginger (skinned & crushed) | |
| 500 g Glutinous Rice Flour | |
| 2 cups Water (lukewarm) | |
| 7 drops Beet Juice |
Instructions
- For syrup - Put water, sugar, crushed ginger and pandan leaves into a pot. Bring to a boil then cover and simmer for 15 minutes.
- Remove pandan leaves, then set aside & allow syrup to cool.
- Sieve glutinous rice flour into a large mixing bowl and slowly add in the lukewarm water (or use beet juice for stronger colour).
- Mix the glutinous flour until it combines into a firm dough.
- Place dough on a work surface and knead well for about 10 minutes, then divide it into separate portions. Set aside one portion for white dough balls.
- Then add one more teaspoon of natural colouring, or 1 drop of artificial colouring if needed). If it becomes too sticky add a little more flour. Knead each portion of coloured dough separately, and wash your hands in between each dough to avoid discolouring.
- Roll the dough into small balls and set them aside on baking paper to avoid sticking.
- Next, cook the glutinous rice balls by boiling a pot of water then gently put the rolled glutinous rice balls into the pot. Cook until they float to the surface.
- Once floating allow them to cook for another 1 minute, and then remove them from the pot and put them immediately into a bowl of cold water for about a minute. Then remove them and place them into bowls of cooled syrup to serve.
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