Festive Colored Rice Balls in Sweet Rice Wine
Tender, chewy glutinous rice balls swimming in a lightly sweetened fermented rice wine broth. Natural colors from purple sweet potato, cocoa, and green tea make these little spheres beautifully festive.
Story
These cheerful little balls are a beloved traditional treat in Chinese cuisine, often served during festive occasions or as a comforting sweet snack. The fermented rice wine (酒酿) gives the broth a gentle sweetness and wonderful depth that complements the soft, slightly chewy texture of the rice balls perfectly.
Ingredients
glutinous rice flour
200g
warm water
150ml
purple sweet potato powder
1 teaspoon
cocoa powder
1 teaspoon
green tea powder
1 teaspoon
fermented rice wine (酒酿)
200g
rock sugar or regular sugar
2-3 tablespoons
water for cooking
1.2 liters
Instructions
1
Mix the dough
Put the glutinous rice flour in a big bowl. Slowly pour in the warm water while stirring with a fork or your hands. Work the mixture until you have a smooth, pliable dough that holds together well without crumbling.
2
Color the dough portions
Divide the dough into 3 or 4 separate piles. Mix each pile with a different powder—purple sweet potato, cocoa, or green tea—until the color spreads evenly throughout. If any portion feels dry or crumbly, splash in a little more water and knead until pliable.
3
Shape the little balls
Roll each colored dough portion between your palms into tiny marble-sized balls, about 1-2 centimeters across. Arrange them on a plate lightly dusted with extra rice flour so they don't stick together.
4
Cook the rice balls
Bring a large pot of water to a vigorous boil. Carefully drop all the colorful balls into the boiling water. Give them a gentle stir so they don't clump at the bottom. Cook until they float to the surface, which takes about 3-4 minutes.
5
Add the sweet wine broth
Pour the fermented rice wine and sugar into the pot with the floating balls. Stir gently and let everything simmer together for another minute. The liquid will become slightly cloudy and wonderfully fragrant.
6
Serve warm
Spoon the rice balls and broth into shallow bowls. Serve right away while still steaming—these are absolutely best enjoyed fresh and warm.
