Zhejiang Ningbo Tangyuan Glutinous Rice Balls
Instructions
- 1. Mix glutinous rice flour and warm water. Knead until smooth.
- 2. Divide into small doses. Flatten separately.
- 3. Place tahini or peanut butter in the center. Seal and roll into balls.
- 4. Boil water with ginger slices and rock sugar.
- 5. Put the glutinous rice balls into boiling water.
- 6. Cook for about 5 minutes until they float.
- 7. Spoon into the bowl with ginger syrup.
- 8. Sprinkle with osmanthus. Serve hot.
Cultural Tips
Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious. Dongpo braised pork, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. Ningbo glutinous rice balls are very famous in Zhejiang. It is a must-have dish for festivals and family gatherings, and is the epitome of Zhejiang cuisine food culture.
Ingredients
- Glutinous rice flour 200g
- Warm water 150ml
- Black sesame paste 150g (or peanut paste)
- Sugar 2 tbsp
- Rock sugar 30g (for syrup)
- Ginger 5g (sliced)
- Osmanthus flowers 1 tsp
Instructions
- 1.Mix glutinous rice flour with warm water.Knead until smooth.