Glutinous Rice Ball with White Fungus, Red Dates and Longan Soup
10 Servings
Glutinous Rice Ball with White Fungus, Red Dates and Longan Soup
Ingredients A: purple sweet potato glutinous rice ball
| 100 g | Glutinous rice flour |
| 100 g | Purple sweet potato, steamed and puree |
| 80 ml | Water |
Ingredients B: pumpkin glutinous rice ball
| 300 g | Glutinous rice flour |
| 100 g | Pumpkin, steamed and mashed |
Ingredients C: plain glutinous rice ball
| 100 g | Glutinous rice flour |
| 100 ml | Water |
Ingredient D: soup
| 3 litres | Water |
| 20 g | Dry white fungus, soaked for 4 hours |
| 24 nos | Red date |
| 30 g | Dried Longan |
| 2 piece | Pandan leaf, knotted |
| 13 sachet | Pal-Sweet® Sweetener |
- Mix all glutinous rice ball ingredients separately until become smooth dough.
- Roll the dough into small balls and boil them until float. Strain the balls.
- Combine water with white fungus, red date, longan and pandan leaf. Bring to a boil.
- Turn off the heat, add in Pal-Sweet® Sweetener. Stir well.
- Add the balls in the soup and ready to serve.
Pal Sweet® Recipes
