| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Beverage | 4 | Servings | |
INGREDIENTS
| 3 | Oranges | |
| 4 | tb | Glutinous rice flour |
| Water | ||
| 3 | c | Water |
| 1/2 | c | Sugar |
INSTRUCTIONS
1. Peel oranges. Remove seeds and membranes over a bowl, to catch the juice; then break pulp into small pieces. (Or cut oranges in half and, with a small sharp spoon, scoop the pulp and juice into a bowl.) 2. Place glutinous rice flour in a bowl. Mix with a small amount of water to form a stiff paste (add water gradually, one teaspoonful at a time). Roll the paste into small (3/8-inch) balls. 3. Bring remaining water to a boil; then stir in sugar to dissolve. Drop flour balls in and continue boiling until they float and are soft. 4. Stir in orange pulp and juice; cook only to heat through. Serve hot, in small bowls. VARIATION: For the oranges, substitute 5 tangerines. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”