Orange Pith Glutinous Rice Balls

Name: Orange Pith Glutinous Rice Balls
Ingredients: 75 g Water-milled glutinous rice flour (take 1/5, cook in boiling water, then mix and knead thoroughly with the rest); 75 g White sugar; 20 g Dry starch (5g to dust the plate, 15g mixed with water as slurry for thickening); 1 g Sweet osmanthus sugar; 2 Seedless mandarin oranges (peel, remove the membrane from each segment, cut each segment into 4 pieces)

A Zhejiang dessert made with glutinous rice and honey mandarins, featuring smooth, chewy glutinous rice balls that are delicately sweet and refreshing, with a yellow and white color scheme.

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Ingredients

Water-milled glutinous rice flour (take 1/5, cook in boiling water, then mix and knead thoroughly with the rest) 75 g

White sugar 75 g

Dry starch (5g to dust the plate, 15g mixed with water as slurry for thickening) 20 g

Sweet osmanthus sugar 1 g

Seedless mandarin oranges (peel, remove the membrane from each segment, cut each segment into 4 pieces) 2

Instructions

Prepare the orange segments

Peel the oranges, remove the membrane from each segment, and cut each segment of orange flesh into 4 pieces. If any orange flesh clings to the small membranes, squeeze out the juice and reserve it together with the orange pieces.

Make the dumpling dough

Sprinkle 5g of dry starch on a plate. Crush the water-milled glutinous rice flour, take 1/5 and cook in boiling water, squeeze out the excess water, then mix and knead thoroughly with the remaining flour. Roll into balls about 0.7 cm in diameter.

Boil the balls

Add 500g of water to the wok. Once it boils, add the balls. When the balls float to the surface, skim off the foam.

Thicken the sauce and finish

Add the white sugar; when it comes back to a boil, skim off the foam again. Mix 15g of dry starch with water to form a slurry, pour it into the pot to thicken, then add the orange pieces. Transfer to a lotus leaf bowl and sprinkle with sweet osmanthus sugar to serve.