Recipe Ingredient
- (A) Glutinous rice balls
- 100g glutinous rice flour
- 25g wheat starch (tang mein fun)
- 50ml boiling water
- 75ml cold water or just enough
- (B)
- 10g white fungus, soaked for 10 minutes and cut into florets
- 6 water chestnuts, skinned and finely diced
- 1 egg white, lightly beaten
- (C)
- 2 litres water
- 100g rock sugar
- 2 pandan leaves, knotted
- Thickening solution
- 1 tbsp water chestnut powder (mai tai Fun)
- 1 tbsp cornflour
- 6 tbsp water
Instructions
- Combine glutinous rice flour and wheat starch in a mixing bowl. Pour in boiling water gradually and stir in cold water. Knead to form a soft smooth dough. Leave to rest for 5-10 minutes. Pinch small pieces and roll into balls.
- Boil a pot of water; add in rolled glutinous rice balls. Once they float, remove with a slotted spoon and place them into a basin of water for 10 minutes. Drain off just before use.
- Bring 2 litres of water to a boil in a large saucepan, add white fungus, pandan leaves and rock sugar. When the rock sugar dissolves reduce the heat and simmer for 20 minutes.
- Add water chestnuts and cook for 5-6 minutes. Combine water chestnut powder, cornflour and water. Strain the mixture.
- Slowly drizzle thickening solution followed by the egg white into the soup. Stir vigorously. Turn off the heat and add the glutinous rice balls. Dish out and serve hot.
