Blueberry Multi-grain glutinous rice ball
Incredibly satisfying and flavourful! These delicious and nutritious rice balls soaked in a bowl of osmanthus syrup a great way to celebrate the Winter Solstice Festival (Dongzhi冬至). This Blueberry Multi-grain glutinous rice ball recipe is shared by passionate home cook Cheng Geck Chau.
Blueberries puree
  • 125g frozen blueberries
  • 150ml water
Glutinous rice ball dough
  • 250g glutinous rice flour
Blueberry filling
  • 8scoops 22 Complete Nutrimix Blueberry flavour
  • 40g castor sugar
  • 1/3cup coconut oil
Osmanthus syrup
  • 3slices thumb size ginger
  • 80g rock sugar
  • 1tbsp sweet osmanthus
  • 1250ml water
Prepare the blueberry filling
  1. Mix all the ingredients together in a bowl. Portion each of them into a 6g ball. Cling wrap and place to the freezer.
Make the dough
  1. Blend blueberries and water till fine. Sift to remove skin and seeds.
  2. In a bowl, add in glutinous rice flour and ½ portion of the sifted blueberry puree. Knead the dough thoroughly with hand.
  3. Add in more blueberry puree gradually. Mix till the dough does not stick to the bowl and hand. Add in more water as required. However, it should be moist enough to mould and not crack when you wrap the filling.
Wrap the rice ball with the filling
  1. Divide the dough into 18g portion each.
  2. Flatten of the dough, add the blueberry filling. Knead to close the gap and roll it into a ball.
  3. Place it on a plate with some flour. Clingwrap and transfer it into the chiller till it’s ready to be cooked.
Boil the soup and cook the rice ball
  1. In a saucepan, add in water and ginger. Boil for 5 mins. Add in rock sugar and sweet Osmanthus. Adjust the sweetness with rock sugar.
  2. In a pot of boiling water, add in rice ball. Cook till it floats. Transfer the rice ball into a room temperature water and transfer it into the serving bowl. Pour Osmanthus syrup over it and serve immediately!