Dough kneaded from glutinous rice flour is filled with sweet red bean paste and simmered in a ginger syrup. A festival-morning breakfast classic in China, the uncooked balls keep in the freezer for months.
Gradually knead the glutinous rice flour with the hot water until you have a dough as soft as an earlobe, then cover and rest for 15 minutes.
Pinch off dough pieces about 3 cm across, flatten them in your palm, place a spoonful of red bean paste in the centre and gather the edges to roll into a smooth ball.
Boil the water with the ginger slices and sugar, simmer for 5 minutes, then strain out the ginger.
Drop the balls into the simmering syrup; once they float and simmer for 2 more minutes, serve them hot in the syrup.
Add the water gradually while kneading — otherwise the dough turns too wet and cracks easily. This recipe contains no known allergens.
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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