Fermented Rice Wine with Glutinous Rice Balls 酒酿小圆子

I bought a box of fermented sweet rice wine with an intention to make a beauty project but I realised that I didn't know where to buy glass utensil like those used in science lab.  The result of poor planning so I have to turn it into something edible.

Chanced upon Amanda Taste's youtube and I like this lady's video.  Her voice is so calm and soothing.  

Her initial recipe is home made fermented sweet rice wine, then of course I have not reached the adventurous side yet to create my own rice wine.  So I will make do with store bought.

I have never eaten Fermented Rice Wine with Glutinous Rice Balls 酒酿小圆子 so I was really curious how this turn out.  

Findings: This fermented rice wine taste a little like sake.  So you have to imagine eating glutinous rice ball in sake.   Based on the recipe's water, I couldn't form the glutinous rice ball.  I needed to double the volume to be able to make into a dough.  It could be the brand of flour that we both used.  I am not sure.

As I have prepared this for a party.  The only friend who ate this before said that it is milder wine taste than mine.  Also the glutinous ball is chewier.  So I am not sure whether it was the adjustment of the water that altered the texture.  Shall experiment if I have a chance again.

Then again, if I ever has a chance to sample this.  I will definitely want to try it.  

What you need:

400g fermented rice wine
100g glutinous rice flour
50ml boiling water (I used 100ml)
2 tbsp arrowroot starch
1 tbsp dried osmanthus 
800ml water

Method:

Mix boiling water into glutinous rice flour to form a dough. Knead for another 1- 2 mins after dough is formed.

Roll into a cylinder and cut into small segment.  Sprinkle some glutinous flour over it and roll the segment into a tiny ball.

Bring water to boil and add in glutinous rice ball and boil until it floats to the top.

Add in fermented rice wine and dried osmanthus and continue to boil for another 2 mins.  

Mix arrowroot starch and a little water to form a solution.

Add in the fermented rice wine.  Stir to thicken.

Serve hot.

I am submitting this to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱）.