Glutinous Rice Balls with Snow Fungus Soup

Prepare the ingredients. If you don't have pumpkin powder and barley flour, you don't need to add them. The white glutinous rice balls are also very tasty.

Tear the fresh white fungus into pieces, rinse it with clean water twice to remove impurities, and make sure to trim the tail cleanly. If using dried white fungus, soak it for an hour in advance to expand it, then wash it.

After rinsing twice, add an appropriate amount of water and soak for about 10 minutes. Fresh white fungus has its own natural fragrance, smelling like magnolia flowers, which I personally really like.

Mix glutinous rice flour, pumpkin powder, and barley flour with warm water to knead into a non-sticky dough. Don't knead too much; about 50 grams is enough for a family of four.

Next, put the cleaned white fungus into a clay pot, add goji berries and honey dates.

Place the clay pot on the electric ceramic stove, bring it to a boil over high heat, then reduce to low heat.

Put the brown sugar into the pot and simmer on low heat for 20 minutes. The white fungus will become soft and gelatinous. In autumn and winter, I like to use brown sugar or black sugar, which is very good for women. In spring and summer, I use rock sugar, which is more refreshing and delicious.

Roll the glutinous rice balls into spheres and put them into boiling soup. Once you see the color become bright and they float, you can turn off the heat.