Chinese Dessert | Brown sugar sticky rice balls

Glutinous rice flour is a typical ingredient used in Chinese desserts like Tang Yuan and Nian Gao. I love anything made from glutinous rice flour because of its chewy and sticky texture.

These glutinous rice balls are easy to make. Simply boil the rice balls, cover them with warm brown sugar sauce and sprinkle with roasted soybean flour. They’re very different from western desserts. Try making them, I’m sure you won’t regret.

Ingredients (serves 1):

  • 30g glutinous rice flour
  • 10g brown sugar
  • roasted soybean flour
  • ~20g water


  1. Add water (approx. 20g) to the flour in several additions, knead with your hand to form a smooth, non-stick dough.
  2. Divide the dough and roll into bite-size balls.
  3. Boil the glutinous rice balls until they all float on the surface, around 5-8 min.
  4. Drain the glutinous rice balls and let stand in ice water, this way they’ll be chewier.
  5. In a small pan, mix brown sugar and a little bit of water.
  6. Cook over medium heat until the sauce becomes thick and sticky, turn off the oven.
  7. Add drained rice balls. Cover them evenly with the brown sugar sauce.

Sprinkle with roasted soybean flour

Dive in! These chewy rice balls are so quick yet so delicious. Sweet tooth satisfied!


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