Brown Sugar Fermented Rice Balls, Resembling a young maiden, with a gentle bite, they are sweet without being cloying and fragrant without being overpowering. The sweetness of the brown sugar is like a girl’s smile, bringing joy to the heart. The aroma of the fermented rice wine is like a gentle breeze that refreshes the spirit. The tenderness of the rice balls is akin to the heartbeat of first love, leaving an endless aftertaste. In this culinary delight, one can almost taste the essence of youth and savor the beauty of life.
Ingredients for Brown Sugar Fermented Rice Balls：
| Pumpkin | 500g |
| Starch | 50g |
| Jujube | 20g |
| Brown sugar | 150g |
| Fermented rice wine | 100g |
| Glutinous rice flour | 200g |
Step:
1.After steaming the pumpkin until it’s cooked, remove the flesh and place it in a bowl. Add an appropriate amount of glutinous rice flour and starch to the bowl, then add some water and start stirring to form a dough. You can gently knead the dough with your hands, ensuring all the ingredients are well combined until the dough becomes slightly sticky. Next, cut the dough into small pieces of equal size. These small pieces can be rolled into balls between your palms. You can apply some pressure to make the surface of the balls smooth and elastic. Repeat this process until all the dough is shaped into pumpkin balls. Make sure each ball is similar in size.
2.In a pot, add an adequate amount of water and bring it to a boil. Then, add the prepared pumpkin balls, jujube, brown sugar, and fermented rice wine in that order. Once the water starts boiling, carefully place the pre-made pumpkin balls into the pot. Use a spoon to gently nudge the balls to ensure they are not sticking together and are fully immersed in the water. Next, add some jujube which will contribute a sweet flavor and aroma to the broth. Then, add an appropriate amount of brown sugar, enhancing the sweetness and adding texture and color to the pumpkin balls. Lastly, add the fermented rice wine, which is made from rice wine fermentation. It imparts a unique alcoholic aroma to the broth, creating a delightful combination with the pumpkin balls. Continue cooking until the pumpkin balls become soft and tender, absorbing the delicious flavors of the broth.
3.Once the water boils and the pumpkin balls,jujube, brown sugar, and fermented rice wine blend together, you can remove the pot from heat. Let the broth cool slightly before serving.
Tips:
1.Choose pumpkin varieties that are orange, red, or deep yellow in color, as they tend to have a sweeter taste and a rich aroma.
2.Divide the dough into evenly sized small pieces, so that the balls cook more evenly.
Brown suga Fermented Rice Balls, a dish filled with warmth and sweetness. The vibrant red color of brown sugar is like a winter sunset, while the aromatic fermented rice wine is akin to the tender buds of early spring. As for the rice balls, pure and white as snow, they resemble the pearls of summer. When these three elements blend perfectly, it feels like being immersed in a painting of the four seasons, leaving one intoxicated with delight.