Fermented Rice Ball Soup with Onsen Egg
Fermented rice balls with a poached egg make a delicious dessert. The egg is prepared like a Japanese onsen egg rather than a boiled egg, and it absorbs a subtle sweetness from the fermented rice wine.
Story
This warm dessert combines tender glutinous rice balls and goji berries in a sweet, fermented rice soup. A soft, poached egg is nestled in the broth, adding a rich texture that complements the clear, lingering sweetness of the dish.
Ingredients
Egg
1 piece
Fermented sweet rice
80g
Glutinous rice flour
50g
Goji berries
7-8 pieces
Instructions
1
Step 1
Boil a pot of clear water.
2
Step 2
After the water boils, turn off the heat and add 5-6 drops of white vinegar.
3
Step 3
Crack the egg into the vinegar water, cover, and let it steep for about 5 minutes.
4
Step 4
Mix the glutinous rice flour with water.
5
Step 5
Take another pot, bring water to a boil, add the small glutinous rice balls; when the balls float, add the goji berries, boil for 3-5 minutes, add the fermented rice wine, then turn off the heat.
6
Step 6
Portion the cooked fermented rice wine into a small bowl, then nestle the warmed egg in the wine. The presentation looks quite good, it's a bit of a shame to eat it.
7
Step 7
Even if it's a shame to eat, you have to eat it; take a bite, it is clear and sweet with a lingering aftertaste, feels like one egg is not enough.
