I can’t resist this cozy sweet soup on cold days—it’s way warmer and healthier than milk tea. Let me share this 10-minute recipe that’s perfect for chasing away the chill!
Contents
Why You’ll Love This Recipe
- Warming & comforting: Sips of hot sweet soup heat you up from the inside out—ideal for cold winter days.
- Irresistible texture: Glutinous balls are soft, chewy, and bouncy, paired with silky poached eggs.
- Naturally sweet & fragrant: Features rice wine’s unique aroma, plus the subtle sweetness of red dates and goji berries.
- Quick & easy: Minimal prep, ready in under 15 minutes—great for busy mornings or evening snacks.
- Healthier alternative: Less sugar than milk tea, with nourishing ingredients like red dates and goji berries.
Ingredients
- 2 eggs
- 150g glutinous rice balls (note: choose ones with clean ingredients for better texture and taste)
- 60ml sweet rice wine (2 tbsp)
- 10g red date pieces (1 small handful)
- 5g goji berries (a pinch)
- 15g brown sugar (1 tbsp, adjust to taste)
- 5g cornstarch (1 tsp)
- 30ml water (2 tbsp, for making starch water)
- 500ml water (for boiling)
Instructions
- Make perfect poached eggs: Bring 500ml water to a boil in a pot. Turn off the heat, gently crack 2 eggs into the water, and cover with a lid. Simmer for 5 minutes—this keeps the egg whites intact and the yolks slightly runny.
- Cook glutinous rice balls: Keep the water from poaching eggs, turn the heat back to high, and bring to a boil again. Add 150g glutinous rice balls, stir gently with a spoon to prevent sticking. Cook until the balls float to the surface (they’re fully cooked then). You can scoop them out or leave them in the water.
- Add flavorings: Stir in 60ml sweet rice wine, 10g red date pieces, 5g goji berries, and 15g brown sugar. Turn to low heat and simmer for 2 minutes, letting the brown sugar melt completely and the aromas blend.
- Thicken the soup: Mix 5g cornstarch with 30ml water in a small bowl to make a smooth starch water. Slowly pour it into the pot while stirring continuously. Cook for 1 more minute until the soup thickens slightly (it should coat the back of a spoon).
- Serve hot: Add the poached eggs and cooked glutinous rice balls back into the pot. Gently toss to coat them with the thickened soup. Turn off the heat and serve immediately while it’s steaming hot.
Frequently Asked Questions
- Can I use white sugar instead of brown sugar? Yes! White sugar works too—adjust the amount based on how sweet you like it.
- What if I don’t have cornstarch? Tapioca starch or potato starch are great substitutes for thickening the soup.
- Can I make glutinous rice balls from scratch? Absolutely! Mix 100g glutinous rice flour with 60ml warm water to form a dough, then roll into small balls. Cook them the same way as store-bought ones.
- How to store leftover sweet soup? Keep it in an airtight container in the fridge for up to 2 days. Reheat in a pot over low heat (add a splash of water if it’s too thick) before serving.
- Is sweet rice wine alcoholic? It has a very low alcohol content (usually 1-2%), which mostly evaporates when heated. But if you’re avoiding alcohol, you can skip it or replace it with extra water and a pinch of vanilla extract.
Warm Winter Rice Wine Glutinous Balls (Sweet Soup)
I can’t resist this cozy sweet soup on cold days—it’s way warmer and healthier than milk tea. Let me share this 10-minute recipe that’s perfect for chasing away the chill!Ingredients
- 2 eggs
- 150 g glutinous rice balls
- 60 ml sweet rice wine 2 tbsp
- 10 g red date pieces 1 small handful
- 5 g goji berries a pinch
- 15 g brown sugar 1 tbsp, adjust to taste
- 5 g cornstarch 1 tsp
- 30 ml water 2 tbsp, for making starch water
- 500 ml water for boiling
Instructions
- Make perfect poached eggs: Bring 500ml water to a boil in a pot. Turn off the heat, gently crack 2 eggs into the water, and cover with a lid. Simmer for 5 minutes—this keeps the egg whites intact and the yolks slightly runny.
- Cook glutinous rice balls: Keep the water from poaching eggs, turn the heat back to high, and bring to a boil again. Add 150g glutinous rice balls, stir gently with a spoon to prevent sticking. Cook until the balls float to the surface (they’re fully cooked then). You can scoop them out or leave them in the water.
- Add flavorings: Stir in 60ml sweet rice wine, 10g red date pieces, 5g goji berries, and 15g brown sugar. Turn to low heat and simmer for 2 minutes, letting the brown sugar melt completely and the aromas blend.
- Thicken the soup: Mix 5g cornstarch with 30ml water in a small bowl to make a smooth starch water. Slowly pour it into the pot while stirring continuously. Cook for 1 more minute until the soup thickens slightly (it should coat the back of a spoon).
- Serve hot: Add the poached eggs and cooked glutinous rice balls back into the pot. Gently toss to coat them with the thickened soup. Turn off the heat and serve immediately while it’s steaming hot.
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