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AH BALLING IN DRIED LONGAN SOUP

Also called tang yuan, this dessert consists of glutinous rice balls with sesame paste in dried longan soup
Prep Time1 hour
Cook Time15 minutes
Course: Dessert, Snack
Cuisine: Chinese
Keyword: Singapore sweets
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.