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Glutinous Rice Ball with White Fungus, Red Dates and Longan Soup

Serving suggestion: 8-10 pax

Ingredients A: purple sweet potato glutinous rice ball

100 g
100 g
80 ml
Glutinous rice flour
Purple sweet potato, steamed and puree
Water

Ingredients B: pumpkin glutinous rice ball

300 g
100 g
Glutinous rice flour
Pumpkin, steamed and mashed

Ingredients C: plain glutinous rice ball

100 g
100 ml
Glutinous rice flour
Water

Ingredient D: soup

3 litres
20 g
24 nos
30 g
2 piece
13 sachet
Water
Dry white fungus, soaked for 4 hours
Red date
Dried Longan
Pandan leaf, knotted
Pal-Sweet® Sweetener

Method:
1.  Mix all glutinous rice ball ingredients separately until become smooth dough.
2. Roll the dough into small balls and boil them until float. Strain the balls.
3. Combine water with white fungus, red date, longan and pandan leaf. Bring to a boil.
4. Turn off the heat, add in Pal-Sweet® Sweetener. Stir well.
5. Add the balls in the soup and ready to serve.

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