AH BALLING IN DRIED LONGAN SOUP
Also called tang yuan, this dessert consists of glutinous rice balls with sesame paste in dried longan soup
Servings: 4
Equipment
- 1 large pot of water
- 1 bowl of ice water
Ingredients
DRIED LONGAN SOUP
- 6 cups water
- 12 dried longan
- 2 pandan leaves
- 3 pieces golden rock sugar
GLUTINOUS RICE BALLS
- 2 cups glutinous rice flour
- 1 cup cold water or as needed
- 1 cup sesame paste
- 1 drop natural red colouring optional
Instructions
DRIED LONGAN SOUP INSTRUCTION
- In a pot over medium heat bring water and all ingredients to boil. Lower heat and simmer until sugar has melted and dried longan has bloomed.
- Discard pandan leaf. For best results set aside soup for 5 hours to infuse flavours.
GLUTINOUS RICE BALLS INSTRUCTION
- Place the glutinous rice flour into a bowl. Drizzle in the cold water into the glutinous rice flour while mixing until dough comes together to form a ball.
- Separate into 2 portions. Mix one portion with red colouring. Knead both portions until smooth. Let rest for 20 minutes.
- Line a tray with baking paper. Pinch the dough into ping pong ball-sized portions, flatten in your hand and fill with 1/2 teaspoon of sesame paste. Fold over to form a ball. Lay out completed balls on baking paper on tray.
TO MAKE AND SERVE THE AH BALLING
- Warm up Dried Longan Soup. Bring to gentle boil the large pot of water.
- Drop in the stuffed ah balling. Do not overcrowd. When the ah balling float to the surface scoop out with sieve and plunge into the bowl of ice water.
- In individual serving bowl place 2 pink ah balling and 2 white ah balling. Top with warmed dried longan soup and serve.