Back to 6 servings rice balls 250 grams glutinous rice flour, about 2 cups, plus more to dust 0.5 cup boiling water, plus more as needed 0.5 cup cold water, add gradually; amount depends on dough filling 3 tablespoons sweet red bean paste, cut into small pieces ginger syrup 150 grams fresh ginger, old ginger if available, peeled and bruised 4 cups water 1 cup sugar, or cane sugar 1 teaspoon dried sweet osmanthus, optional 2 pandan leaves, knotted, optional
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1 Step 1: Simmer the bruised ginger and knotted pandan leaves in the 4 cups of water, covered, for 10 to 15 minutes.2 Step 2: Add the sugar and osmanthus, boil for 5 minutes, then cover, lower the heat and simmer 5 minutes until the sugar has dissolved. Remove the ginger and pandan and let the syrup cool.3 Step 3: Cut the red bean paste into small pieces and set aside.4 Step 4: Stir the boiling water into the glutinous rice flour until it forms a rough dough, then knead in cold water a little at a time until it is smooth and soft, like putty. Add a teaspoon of water at a time if it is too dry, or a little flour if too wet.5 Step 5: Roll the dough into a 1-inch thick log and cut into pieces about 1 inch long. Cover the pieces with a damp towel so they do not dry out.6 Step 6: Roll each piece into a ball, press a thumb into the middle to make a small bowl, add a piece of red bean paste, pinch the edges closed and roll back into a smooth round ball.7 Step 7: Bring a large pot of water to a rolling boil. Drop in the rice balls and stir gently so they do not stick together.8 Step 8: Cook the balls until they float to the surface, then cook about 1 more minute until they look slightly swollen and no longer chalky in the center.9 Step 9: Lift the balls out with a slotted spoon, dip them briefly in cool water, and drain well.10 Step 10: Place the balls in bowls with the cooled ginger syrup, or serve warm in the syrup. Serve immediately.getsaucepan.com/r/83240189-a61c-55f8-a482-b77c4314534b
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