Glutinous Rice Balls with Ginger Soup

On a cold, rainy day … it’s so comforting to have a bowl of glutinous rice balls (tang yuan) in ginger soup.

So glad that I bought this packet of ready made glutinous rice balls last weekend and could quickly made it for our after dinner dessert today, especially after hearing another 2 weeks of MCO.

The pandan leaves are from our pot in the balcony, the reason why I like to have mini herbs garden at home.


  • A packet of glutinous rice balls
  • Water: 2 cups (480ml)
  • Ginger: 2 inches, sliced
  • Pandan: 3 leaves
  • White sugar: 30 gram
  • Brown sugar: 30 gram


  1. Put water and ginger into a pot
  2. Let it boil and simmer for 30 minutes
  3. Add pandan leaves

4. Add sugar and let it simmer till sugar is fully dissolved

5. On a separate pot of water, let it boil, put in the glutinous rice balls and let it cook till the rice balls float.

6. To serve, add rice balls to a serving bowl and ladle the ginger soup over.

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