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Tiny mini tangyuan floating in sweet soup are a delicate, fun dessert. A family treat with chewy texture and warm, sweet broth.
In a mixing bowl, combine glutinous rice flour with 7 tbsp water. Knead by hand until a smooth, pliable dough forms. Adjust with a teaspoon more water if needed; dough should not be sticky.
Pinch off small pieces of dough and roll into tiny balls, about the size of small pearls. Keep balls covered with a damp towel to prevent drying.
In a medium saucepan, bring 4 cups water, rock sugar, brown sugar, and ginger slices to a gentle simmer over medium-low heat. Stir until the sugars fully dissolve and a fragrant sweet soup forms.
Bring a separate pot of water to a rolling boil. Drop in the mini tangyuan balls and stir gently to prevent sticking. Cook until they float to the surface, then continue simmering on low heat for 1 more minute to ensure a chewy texture.
Using a slotted spoon, transfer cooked tangyuan into the sweet soup. Let them soak for several minutes off the heat to absorb flavor before serving warm in small bowls.
