| 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.”