Jiuniang Tangyuan (Fermented Rice Wine Dumplings)
Soft glutinous rice balls in sweet fermented rice wine, fragrant and warming — the perfect winter dessert.
Ingredients
7 items- Small glutinous rice balls (tangyuan) 200g
- Fermented rice wine (jiuniang) 200g
- Goji berries 10g
- Rock sugar or white sugar 30g
- Water 500ml
- Egg 1
- Cornstarch slurry 2 tbsp
Nutrition
Steps （7 steps）
Soak goji berries in warm water for 5 minutes. If using, beat the egg. Mix cornstarch with 2 tbsp water to make a slurry.
Bring 500ml water to a boil in a pot over high heat. Add the glutinous rice balls and gently stir with a spoon to prevent sticking.
When the water returns to a boil, reduce to medium heat and cook until all the balls float to the surface, about 3 minutes.
Add the fermented rice wine (jiuniang) and rock sugar. Stir well, bring to a boil over high heat, and cook for 1 minute to infuse the flavors.
(Optional) Slowly drizzle in the cornstarch slurry while stirring, until the soup thickens slightly and turns glossy, about 30 seconds.
(Optional) Slowly pour the beaten egg along a chopstick into the soup while stirring gently to create egg ribbons, about 20 seconds.
Add the soaked goji berries, turn off the heat, and stir to combine. Serve in bowls, garnished with dried osmanthus flowers if desired.
Tips
Cook the tangyuan for 1 minute after they float for a softer texture; add jiuniang at the end to preserve its aroma; pour egg slowly along a chopstick for delicate ribbons; add goji berries just before serving to keep their color.
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