rice wine dumplings

How to Make Glutinous Rice Balls in Fermented Rice: A Simple Guide

Glutinous rice balls (tangyuan) in fermented rice (mijiu) are a beloved dessert, especially in winter. Here’s a simple, step-by-step guide to making this warm, sweet treat.

### Ingredients

- For the rice balls: 200g glutinous rice flour, 100ml warm water, 1 tbsp sugar.

- For the fermented rice base: 300ml fermented rice (mijiu), 50g rock sugar, a few dried osmanthus flowers (optional).

### Steps

1. Make the rice balls: Mix glutinous rice flour and sugar in a bowl. Gradually add warm water, kneading into a smooth dough. Pinch small pieces, roll them into balls, and set aside.

2. Prepare the fermented rice soup: In a pot, bring fermented rice and rock sugar to a gentle boil over low heat, stirring until the sugar dissolves.

3. Cook the rice balls: Gently drop the rice balls into the boiling soup. Cook for 5–7 minutes until they float to the surface.

4. Serve: Turn off the heat, add osmanthus flowers if using, and ladle into bowls. Enjoy hot!

### Tips

- For extra flavor, add peanuts or red beans to the rice balls.

- Adjust sugar to taste—fermented rice itself is slightly sweet.

- Serve immediately for the best texture, as the rice balls may harden if left too long.

This dessert is easy to make and perfect for sharing. The combination of chewy rice balls and fragrant fermented rice creates a comforting, flavorful experience. Enjoy!