First I combined the glutinous rice flour with water and started kneading the dough. Add the water bit by bit until the dough sticks together but is not too wet or sticky.
Then the rest is pretty easy, just pinch off bits of dough and roll it into balls and set it aside. Traditionally, the glutinous rice balls don't have filling in them, but since I also had some red bean paste in the fridge, I decided to use this to fill some.
The small ones are the plain ones and the big ones have red bean paste in them.
Then I boiled some water in a pot, added some brown sugar and a bit of ginger. My mum usually puts Pandan leaves to flavour the soup but I don't even know where to buy it here in London.
The balls take about 3-5 minutes to boil, depending on the size. But when the balls are floating on the surface of the water, it means they are done.
My bowl of glutinous rice balls in sweet soup. Red bean, yum.
