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Colourful Rice Ball

Tuesday, December 22, 2009





Hooray! This is the first time that i’ve made glutinous rice ball ( 汤圆) from scratch, and i must say that i did quite a good job of it. Hahaha.  

Today is the day where most Singaporean Chinese will made this for ancestor worship praying as well as for the various deities in the heaven. On the Chinese calendar, today is called  冬至 (Winter Solstice). On the northern hemisphere, it is the shortest day throughout the year, the longest night of the day. After a winter solstice, the day will then grow longer day by day.  

Celebrating this day differ region from region in China, and in Singapore we make rice ball dumplings, a symbol of family harmony and reunion.  





Colourful Rice ball

( makes 20-22 small rice balls )  



100 g                 glutinous rice flour  

85 g                    warm water  

some                  liquid colour ( optional )  

300 ml              water  

5                           pandan leaves  

some                   rock sugar  

some                  Osmanthus flower ( optional )  



1.    Mix glutinous rice flour with warm water to form soft dough. Divide into portions if making different colours. Add 1 drop of colour into individual portions and knead the colour in. Roll into long thick strips and pinch into small portions. Roll into balls.  

2.    Boil 500 ml of water in large pan. Drop rice balls into water and cook over high heat. Once balls are floating, cook for another 3 minutes before transferring the balls to large bowl filled with ice-cold water. This is to retain the chewyness of rice balls.  

3.    Pour hot water away and fill pan with 300 ml of water. Add pandan leaves and bring to boil. Simmer for another 5 minutes before removing the leaves.  

4.    Add in some rock sugar for taste. Stir to dissolve the sugar before turning off heat.  

5. To serve, place some cooked rice balls into a bowl and ladle in some sugar-water. Sprinkle with Osmanthus flowers to garnish. 

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