making glutinous rice balls with wine

How to Make Fermented Glutinous Rice Balls (Tangyuan) with Fermented Rice (Jiangniang)

Fermented glutinous rice balls, or Jiangniang Tangyuan, are a beloved Chinese dessert with a sweet, slightly tangy flavor and chewy texture. Here’s a simple guide to making them at home.

### Ingredients

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

- For the Fermented Rice Soup: 200g fermented rice (Jiangniang), 500ml water, 30g rock sugar, 2-3 dried osmanthus flowers (optional).

### Steps

1. Prepare the Tangyuan Dough:

Mix glutinous rice flour and sugar in a bowl. Gradually add warm water and knead into a smooth, non-sticky dough. Divide into small balls (about 2-3cm each). Roll them between your palms until round.

2. Make the Fermented Rice Soup:

In a pot, combine fermented rice, water, and rock sugar. Bring to a gentle boil over medium heat, then reduce to low and simmer for 10 minutes until the sugar dissolves and the soup thickens slightly.

3. Cook the Tangyuan:

Drop the rice balls into the simmering soup. Cook for 5-8 minutes, stirring gently to prevent sticking, until they float to the surface.

4. Serve:

Turn off the heat, add dried osmanthus flowers for fragrance (if using), and ladle into bowls. Enjoy warm for the best taste!

### Tips

- For softer tangyuan, let the dough rest for 15 minutes before shaping.

- Adjust sugar based on the sweetness of your fermented rice.

- Fresh ginger slices can be added to the soup for a warming touch.

This comforting dessert is perfect for cold days or festive celebrations!