Ya Mu Nian (Duck Mother Dumplings)
A traditional Chaozhou sweet soup with oval glutinous rice dumplings filled with sweet mung bean paste, served in ginger syrup. Warm, comforting, and subtly sweet.
Ingredients
6 items- Glutinous rice flour 200g
- Warm water 160ml
- Mung bean paste 100g
- Rock sugar 100g
- Ginger 3 slices
- Water 500ml
Nutrition
Steps （6 steps）
Divide mung bean paste into 10g balls and roll smooth.
Mix glutinous rice flour with warm water until crumbly; knead into a smooth dough. Cover and rest for 15 minutes.
Take 15g dough, flatten, wrap with a bean paste ball, seal, roll round, then shape into an oval (duck egg shape).
Bring water to a boil, reduce to medium heat, add dumplings gently. Cook until they float and become translucent, about 4 minutes.
In another pot, combine 500ml water, rock sugar, and ginger. Bring to a boil then simmer for 5 minutes to infuse.
Drain dumplings and place in bowls; ladle ginger syrup over. Serve warm.
Tips
Ensure filling is tightly sealed to avoid leakage during cooking. After floating, cook for an additional minute to guarantee doneness. The soup base can be enhanced with osmanthus or coconut milk.
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