Guest guest Posted July 1, 2001 Report Share Posted July 1, 2001 * Exported from MasterCook * Sticky Rice Balls (Tang Yuan) Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 124 Serving Size : 4 Preparation Time :0:00 Categories : Desserts Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1 package frozen sticky rice balls When made from scratch, sticky rice balls can take the whole day to make. Fortunately, they are available pre-made in the freezer section of Asian markets. The round shape symbolized perfection and is an important shape in Chinese culture. This sublime dessert is part of the Chinese New Year feast. Put the water in a saucepan and bring to a boil over high heat. Reduce heat to medium, add the rice balls, and simmer for about 2 minutes, being careful not to overcook. Put the balls in individual serving bowls, pour a small amount of the cooking liquid over each, and serve hot. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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