Sunday, December 22, 2013

Glutinous Rice Dumplings in Sweet Ginger Syrup

A warm, comforting dessert in sweet ginger syrup that’s definitely influenced by the Chinese, it’s usually made during the Winter Solstice--it falls today--which is still celebrated by the Chinese-Indonesian families nowadays.  But in my household, we often make them throughout the year because we love this chewy and delicious dessert so much.  Often times, my mom will make some larger dumplings stuffed with sweetened crushed peanuts.  Those are the best!

Glutinous Rice Dumplings in Sweet Ginger Syrup

Serves 4

For ginger syrup:

2 cups granulated sugar

1 cup water

3-4 slices of ginger

1 screwpine/pandanus leaf, tied into knot, optional

For glutinous rice dumplings:

½ lbs. sweet rice/glutinous rice flour, such as Mochiko brand

½ cup water, more if needed, at room temperature

Food coloring, optional

Water for boiling the dumplings

Make ginger syrup:

Place all ingredients in a small saucepan and heat over medium heat, stirring occasionally.  Let it boil for 5 minutes and stir often to make sure the sugar has completely dissolved.  Turn off heat and set aside.  This can be done a day ahead and store in refrigerator until ready to be used.

Make glutinous rice dumplings:

Place the flour in a medium bowl.  Add water ¼ cup at a time; mix it with hands until it reaches a consistency of play dough (a dough that will not stick to hands).  Add more water if the dough feels dry; you will use all ½ cup of water but may need more if needed.  Add a drop of food coloring to the dough if you prefer and continue kneading until the color has been incorporated thoroughly.

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