Sweet Fermented Rice with Pigeon Eggs
A pigeon egg dessert simmered in fermented rice (jiuniang), featuring a clear, delicately hued broth, an aromatic richness, and wholesome nutrition.
Ingredients
pigeon eggs
12
white sugar
175 g
fermented glutinous rice
50 g
rose petals
5 cloves
osmanthus sugar
to taste
green plums
0.5
Instructions
1
Blanch Pigeon Eggs
Place a wok over medium heat, add 1000 g of water and bring to a boil, then remove from heat. Take a small bowl, crack each pigeon egg into the bowl, then pour into the pot. Repeat this process for all eggs. Return the pot to medium heat, wait a brief moment, then gently stir with a ladle. Once the water boils again, remove from heat and blanch the eggs until their outer layer turns ivory white, then skim off any surface foam.
2
Prepare Sweet Syrup
Take another pot, add water and white sugar, bring to a boil and skim off foam. Add fermented glutinous rice and stir to separate the grains.
3
Serve
Pour the prepared syrup into a lotus leaf bowl, add the blanched pigeon eggs, then sprinkle with osmanthus sugar, green plums and rose petals before serving.
