Tong Yuan Dumplings in Osmanthus Sweet Soup 桂花酒釀湯圓
Tong Yuan Dumplings in Osmanthus Scented Sweet Fermented Rice Soup 桂花酒釀湯圓 is a traditional Chinese dessert soup of tiny chewy rice dumplings nestled cozily into a soup flavored with the unique sweetness of fermented rice and scented with the aroma of delicate osmanthus flower.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup glutinous rice flour 糯米粉, 150g
- 1 tbsp caster sugar
- 160 ml warm water, 2/3 cup
- 1 cup Chinese fermented rice 甜酒釀
- 3 cups water
- rock sugar 冰糖 to taste
- 1 egg, beaten
- 1-2 tbsp dried osmanthus flowers 桂花
Instructions
- 1
In small bowl, mix the glutinous rice flour with sugar, then slowly add water until mixture forms into a dough and does not stick to the sides of the bowl.
- 2
Pinch off dough and roll into 1/2 inch balls and set on a rice flour dusted plate.
- 3
Boil 3 cups water in small pot and cook the tong yuan over medium low heat until tong yuan float to the surface. Scoop out and place into a bowl of cool water. Discard boiling water.
- 4
In a medium pot, heat fermented rice and a fresh 3 cups of water until boiling.
- 5
Turn down heat to a simmer, scoop tong yuan from water and add in.
- 6
Add rock sugar to taste.
- 7
Simmer for 2 minutes, add in osmanthus flowers and stir in.
- 8
Turn off heat and immediately pour beaten egg into pot in a thin stream, stirring continuously.
- 9
Scoop into round bowls and serve hot.