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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 Glutinous rice flour
100 g Purple sweet potato, steamed and puree
80 ml Water
Ingredients B: pumpkin glutinous rice ball
300 g Glutinous rice flour
100 g Pumpkin, steamed and mashed
Ingredients C: plain glutinous rice ball
100 g Glutinous rice flour
100 ml Water
Ingredient D: soup
3 litres Water
20 g Dry white fungus, soaked for 4 hours
24 nos Red date
30 g Dried Longan
2 piece Pandan leaf, knotted
13 sachet 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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