Glutinous rice flour is kneaded into a dough, filled with sweet red bean paste, and cooked in ginger syrup. This sweet treat is traditionally served for breakfast on Chinese festival mornings. Unfilled dough balls can be stored in the freezer for months.
Gradually knead the glutinous rice flour with the hot water until you have a soft, pliable dough. Cover and let it rest for 15 minutes.
Pinch off pieces about 3 cm across and flatten them in your palm. Put red bean paste in the center, gather the edges, and roll into a ball.
Bring the water to a boil with the ginger slices and granulated sugar. Simmer for 5 minutes, then strain out the ginger.
Drop the balls into the boiling syrup. Once they rise to the surface, boil for 2 more minutes, then remove them and serve with the hot syrup.
Add the water gradually while kneading or the dough may become too wet and crack easily. No known allergens are listed.
İlk kez yapışkan pirinç unuyla çalıştım, suyu tek seferde eklemek yerine yavaş yavaş katmak gerçekten fark yarattı; topları kapatırken iki tanesi çatladı ama geri kalanı şurupta güzelce yüzdü.
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