Baby Tang Yuan (Glutinous Rice Balls) in Boozy Sweet Soup

Bahan-bahan

For the Rice Balls:

80 g glutinous rice flour (also called sticky rice flour). This makes about 40 small rice balls.

65 g warm water

For the Boozy Sweet Soup:

3 cups water

40 g rock sugar (or adjust to taste)

4 tbsp sake (or other sweet rice wine / sweet wine)

8 dried red dates, pitted

½ tsp dried osmanthus flowers (optional for aroma)

1 beaten egg (optional — creates a silky ribbon in the soup)

Petunjuk

1. Prepare the Tang Yuan Dough

In a mixing bowl, combine the glutinous rice flour with warm water.

Stir and knead until a smooth, pliable dough forms. If it feels dry, add a bit more water (a teaspoon at a time).

2. Shape the Rice Balls

Pinch off small pieces of dough (about 1–1.2 g each) and roll them between your palms into tiny balls.

Place them on a tray or plate sprinkled with extra rice flour to prevent sticking.

3. Make the Sweet Soup

In a pot, bring water, rock sugar, red dates, and dried osmanthus to a simmer.

Once the sugar dissolves and soup is gently boiling, add the rice balls.

Cook until the rice balls float to the surface (about 3–5 minutes), which means they’re done.

4. Add Wine & Egg

Pour in the sake (sweet wine) and stir into the soup for flavor.

(Optional) Slowly drizzle in the beaten egg while stirring gently to create egg ribbons in the soup.

5. Serve

Ladle the boozy sweet soup with the tiny tang yuan into bowls.

Enjoy it warm as a dessert!

Catatan

These little rice balls are similar to traditional tangyuan — Chinese glutinous rice balls often eaten during festivals and celebrations, symbolizing unity and togetherness.

You can skip the sake if you want a non-alcoholic version and just add a little extra sweetness instead.

Rock sugar gives a smooth sweetness; feel free to substitute with brown sugar or cane sugar if needed.