- Frozen Glutinous Rice Balls, 5
- Ginger (remove skin and bruised), 1/5 thumb
- Pandan Leaf, 1
- Cane Sugar, 1 tablespoon
(When you have an available heat source, i.e. gas stove or induction cooker)
- Pre-heat a Thermos® Food Jar by filling it with hot boiling water till the inner rim, close the lid tightly and let it sit aside for at least 10 minutes.
- Meanwhile, place frozen glutinous rice balls, bruised skinless ginger, pandan leaf, cane sugar and 400ml of water into a pot and boil over medium heat for 5 minutes.
- Discard water from the Food Jar, and immediately pour in the boiling contents and close the lid tightly. Let it sit aside for at least 2 hours, before serving.
- You may adjust the dessert soup’s taste with sugar (when boiling) to balance out the ginger taste, based on your preference.
(When you only have hot boiling water...)
- Defrost glutinous rice ball to room temperature.
- Pre-heat a Thermos® Food Jar by filling it with hot boiling water till the inner rim, close the lid tightly and let it sit aside for 10 minutes. Discard water.
- Place all ingredients into the Food Jar and pour in hot boiling water till 3/4 full (about 1cm below the inner rim). Stir the contents gently to prevent rice balls from sticking.
- Close the lid tightly, give the food jar a good shake and let it sit aside, for at least 8 hours, before serving.
- This recipe is based on using a 0.5L Thermos® Food Jar JBM-500. Suitable for JBM-501, SK-3000 and JBQ-400 Food Jars too. Ingredients quantity can be adjusted for different capacity of Food Jar.
Recipe and photos courtesy of Thermos Singapore team.