The glutinous rice flour balls, which have a sticky, stretchy texture, are cooked in sweet and savoury dishes. Although they are sold in the frozen section of Chinese supermarkets, they're very ...

To make the syrup, combine the sugar, water, ginger and pandan in a small saucepan. Place over medium-high heat and bring to a simmer, stirring until sugar dissolves. Set aside and cool completely.

VOV.VN - Several Vietnamese dishes have been named among the top 100 best rated desserts in Southeast Asia, as compiled by ...

Qingtuan, also known as "Green Dumplings". It is a traditional Chinese snack or dessert that is particularly popular during the Qingming Festival. These sticky rice dumplings are typically made ...

Tang yuan (tong yuen in Cantonese) refers to Chinese round glutinous rice ball dumplings. They are made from glutinous rice ...

On the Autumnal Equinox 122 years ago, Haiku poet Masaoka Shiki (1867-1902) ate “ohagi” sticky rice balls coated with sweet red bean paste while sick in bed with spinal caries. He penned ...

Instructions Thoroughly rinse and drain the soaked glutinous rice in a sieve. Spread into a 28 cm (11 inch) cake tin and mix in the pandan leaves. Steam over a wok of boiling water for 20 minutes ...