Three-Color Sweet Rice Balls
Add the 210 ml hot water to 300 g glutinous rice flour gradually, not all at once, and knead for about 3 minutes until the dough feels soft like an earlobe. Boil the 2 cm balls for 2 to 3 minutes until they float, then 1 more minute so the centers turn translucent. Dip them in cold water for 30 seconds, drain, and roll them in the sweetened powder while still warm, when the coating sticks best.
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
One glutinous rice dough split three ways gives white, mugwort-green, and prickly-pear-pink balls, so the plate carries a grassy note and a faint fruity tang side by side.
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The balls need one more minute in the pot after they float; lifted out right away, they keep a dense, hard core.
Ingredients
Instructions
- 1
Combine 300g glutinous rice flour and 2g salt evenly in a large bowl.
Add the 210ml hot water gradually, not all at once, mixing until the flour gathers into a soft, warm dough.
- 2
Knead by hand for about 3 minutes until the dough feels soft and pliable like an earlobe.
If it cracks at the edges, add only a small splash of hot water and knead again.
- 3
Divide the dough into 3 equal portions.
Keep one plain white, knead 8g mugwort powder into the second, and knead 8g prickly pear powder into the third until each color looks even.
- 4
Roll each colored dough into smooth 2cm balls, sealing any cracks with your fingertips.
Bring plenty of water to a full boil, then add the balls in batches so they do not stick together.
- 5
Boil over medium-high heat for 2 to 3 minutes, until the rice balls float.
Cook them for 1 more minute after floating so the centers turn translucent instead of staying dense or firm.
- 6
Transfer the cooked balls to cold water for 30 seconds, then drain well.
While still warm, roll them in roasted soybean powder or black sesame powder mixed with the 35g sugar, then brush very lightly with sesame oil.
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