Muddy Water (Glutinous Rice Balls in Ginger Soup)

4 Created by dave

Associated Cuisines: open sauces
Associated Methods: boil
Ingredients: Ginger Peanuts Sugar Glutinous rice balls Pandan leaves

This dessert is usually served during the Chinese winter festival (??). It is also served during other Chinese festivals to indicate togetherness or reunion (??). Why did we choose this dish? A note by the head chef of Open Sauces, Maja Kuzmanovic: “When I asked Andi Strauss if he had suggestions for the kind of food that would illustrate his toast, he said: make something that looks dirty but tastes delicious. I was reminded of a delicious light ginger soup that I ate in a small desert cafe in Singapore. When I received my order, I thought they might have swapped my soup bowl for a bowl with dirty dishwater. I dared taste it and it was delicious! Perfect recipe for Strauss. I never made this soup before Open Sauces, so I found a few recipes online and picked the one with ingredients that would make the soup look the dirtiest, but taste intensely aromatic.”

Recipe Steps

1. Wash the ginger and crush it slightly with a handle of a cleaver (or chopping knife or anything hard). Put ginger and water in the pot.
Ingredients: Ginger

Notes

2. Boil for about 20–30 minutes. Add sugar to taste and stir. Add roughly cut pandan leaves and boil for another 1–2 minutes. Take the pot off the stove.
Ingredients: Pandan leaves Sugar

Notes

3. In another pot, boil about 2 litres of water. Once the water is boiling, carefully add the rice balls and continue to boil until the balls begin floating on the surface. Scoop one ball per serve and pour ginger soup into the bowl. Garnish with the crushed peanuts mixture.
Ingredients: Glutinous rice balls Peanuts

Notes

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