Ginger–Citrus Rice Balls in Light Syrup
Rice balls infused with orange zest, served in a warm ginger‑citrus broth. An aromatic, bright, and sweet stunner without the heaviness.
Equipment
- Medium pot
- Small pot
- Mixing bowl
- Microplane or grater
- Citrus zester
- Slotted spoon
Ingredients
For the Rice Balls
- 1 cup glutinous rice flour
- 1/2 cup warm water plus more as needed
- 1 tablespoon sugar
- 1 pinch salt
For the Ginger Citrus Syrup
- 3 cups water
- 1/2 cup sugar
- 4 inches ginger sliced
- 1 strip lemon zest
- 1 strip orange zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 pinch salt
Instructions
- Combine glutinous rice flour, warm water, sugar, and salt in a bowl and mix until a soft dough forms. Adjust with small splashes of water if the dough feels dry.
- Pinch off small portions and roll into smooth balls. Set aside.
- In a pot, combine water, sugar, ginger slices, lemon zest, orange zest, lemon juice, orange juice, and salt. Bring to a gentle simmer for 10 minutes to infuse.
- Strain out the aromatics if a clearer syrup is preferred.
- Bring the syrup back to a gentle simmer and add the rice balls. Cook until the balls float and turn slightly translucent, about 5 to 7 minutes.
- Ladle rice balls and syrup into bowls and serve warm.
Notes
- Adjust citrus intensity by adding more zest or juice to taste.
- For a richer finish, add a splash of coconut milk before serving.
- Rice balls can be made ahead and refrigerated; simmer briefly to reheat.