Fermented Rice Wine Taro Balls with Green Qingtuan
A traditional Chinese dessert combining soft glutinous rice dumplings with sweet fermented rice wine and chewy taro balls. This refreshing treat features tender green Qingtuan dumplings swimming in fragrant rice wine soup, perfect for warm days.
Story
This recipe combines three beloved Chinese dessert elements into one delightful bowl. The fermented rice wine provides a gentle sweetness and slight tang, while the green Qingtuan adds a subtle earthy flavor from the barley grass. Taro balls contribute a satisfying chewiness that makes each bite interesting.
Ingredients
glutinous rice flour
150g
wheat starch
30g
sugar
30g
green barley juice powder
20g
hot water
120ml
fermented rice wine
200ml
taro balls
100g
ginger slices
2 pieces
rock sugar
20g
Instructions
1
Prepare the fermented rice wine base
Strain the fermented rice wine through a fine mesh sieve to separate the liquid from the solids. Press gently to extract as much liquid as possible. Set the strained liquid aside.
2
Shape and set the rice wine
Pour the strained rice wine into a small bowl. Press down gently to create an even layer. Use a straw or the end of a spoon to poke a small hole in the center. Cover and refrigerate for at least 2 hours until firmly set.
3
Make the green dough
Combine glutinous rice flour, wheat starch, and sugar in a large mixing bowl. In a separate container, dissolve the green barley juice powder in hot water. Pour the green liquid into the flour mixture and stir until a soft, pliable dough forms.
4
Form the Qingtuan dumplings
Divide the green dough into small portions and roll each into a smooth ball about 2 centimeters in diameter. You should get approximately 12-15 dumplings from the dough.
5
Cook the dumplings and taro balls
Bring a pot of water to a gentle boil. Add the green Qingtuan dumplings and taro balls. Cook for 3-4 minutes until they float to the surface, then simmer for another 2 minutes. Drain and set aside.
6
Prepare the final assembly
In a small saucepan, combine the fermented rice wine liquid with rock sugar and ginger slices. Heat gently until the sugar dissolves. Divide the cooked dumplings and taro balls between serving bowls. Pour the warm rice wine syrup over the top and serve immediately.
