Cherry & Dennis Helper Habitat

Rice Dumplings in Ginger Syrup

薑糖不甩

Rice Dumplings in Ginger Syrup — finished dish

Total time: 40 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Unfilled glutinous-rice balls are boiled, coated in ginger syrup and finished with peanut-sesame crumbs.

01

Ingredients

Main ingredients

180 g glutinous rice flour
140 ml warm water
25 g roasted peanuts
10 g toasted white sesame
25 g old ginger

Ginger syrup

80 g Chinese slab sugar
180 ml water

Rice Dumplings in Ginger Syrup — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
kitchen scale
measuring jug
measuring spoons
lidded pot
ladle
frying pan
spatula
heatproof plate
sealed food bag
rolling pin
tray
second small saucepan

Rice Dumplings in Ginger Syrup — tools

03

Steps

Rice Dumplings in Ginger Syrup — Crush peanuts and sesame into coarse crumbs in a sealed bag

Step 1

Crush peanuts and sesame into coarse crumbs in a sealed bag

Crush peanuts and sesame into coarse crumbs in a sealed bag.

Rice Dumplings in Ginger Syrup — Wash and peel the ginger, then thinly slice

Step 2

Wash and peel the ginger, then thinly slice

Wash and peel the ginger, then thinly slice.

Rice Dumplings in Ginger Syrup — Gradually add warm water to rice flour and mix into a soft, non-sticky dough

Step 3

Gradually add warm water to rice flour and mix into a soft, non-sticky dough

Gradually add warm water to rice flour and mix into a soft, non-sticky dough.

Rice Dumplings in Ginger Syrup — Divide the dough into twenty-four pieces and roll into balls

Step 4

Divide the dough into twenty-four pieces and roll into balls

Divide the dough into twenty-four pieces and roll into balls.

Rice Dumplings in Ginger Syrup — Keep the balls under a damp cloth so their surfaces do not crack

Step 5

Keep the balls under a damp cloth so their surfaces do not crack

Keep the balls under a damp cloth so their surfaces do not crack.

Rice Dumplings in Ginger Syrup — Bring a pot of water to a boil and add the balls in batches

Step 6

Bring a pot of water to a boil and add the balls in batches

Bring a pot of water to a boil and add the balls in batches.

Rice Dumplings in Ginger Syrup — After the balls float, boil for two more minutes, then drain

Step 7

After the balls float, boil for two more minutes, then drain

After the balls float, boil for two more minutes, then drain.

Rice Dumplings in Ginger Syrup — Put ginger, slab sugar and 180 ml water in another small pan

Step 8

Put ginger, slab sugar and 180 ml water in another small pan

Put ginger, slab sugar and 180 ml water in another small pan.

Rice Dumplings in Ginger Syrup — Bring to a boil and simmer for five minutes until the sugar dissolves

Step 9

Bring to a boil and simmer for five minutes until the sugar dissolves

Bring to a boil and simmer for five minutes until the sugar dissolves.

Rice Dumplings in Ginger Syrup — Add the cooked balls and turn gently to coat with syrup

Step 10

Add the cooked balls and turn gently to coat with syrup

Add the cooked balls and turn gently to coat with syrup.

Rice Dumplings in Ginger Syrup — Cook over medium heat for three minutes until slightly thickened, then remove ginger

Step 11

Cook over medium heat for three minutes until slightly thickened, then remove ginger

Cook over medium heat for three minutes until slightly thickened, then remove ginger.

Rice Dumplings in Ginger Syrup — Plate, sprinkle with peanut-sesame crumbs and serve warm

Step 12

Plate, sprinkle with peanut-sesame crumbs and serve warm

Plate, sprinkle with peanut-sesame crumbs and serve warm.

Common mistakes

Removing balls before they float leaves raw centres; cook two minutes after floating.

Tips

Add water gradually because flour brands absorb differently.