Eight Treasure Soup with Glutinous Rice Dumpling


1.5 litre water
80g rock sugar
15g Chinese tea
40g red dates
30g wolfberries
40g walnut
10g ginseng root
80g longan flesh
60g lily bulb
40g snow fungus
8nos rice dumpling filled with lotus paste


Rice Dumpling preparation

Mix 40g tang min flour with 35 ml warm water to form a soft dough.

Mix 200g glutinous rice flour with 120ml water at room temperature forming a dough.

Then mix the two types of dough together and knead for about 5 minutes. Divide the dough in small portions, wrapped with lotus seed paste (can be purchased from pastry shops).

Drop the balls into boiling water for about 5 to 10 minutes or until they are floating. Fish them out, drain and set aside.


Bring water to a boil. Add rock sugar.Put in all others ingredients, simmer until sugar dissolves.

Add rice dumpling last or just before serving.
Serve this dessert either hot or chilled.

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