Rice Balls in Conpoy Soup Recipe

Rice Balls in Conpoy Soup Recipes

Ingredients :

225g glutinous rice flour

10g conpoy

300g pork bones

1 slice ginger

shredded spring onion



Method :

Wash conpoy and soak for 1 hour. Wash pork bones. Scald and rinse. Bring a suitable amount of water to the boil. Add conpoy and water for conpoy, pork bones and ginger. Boil again. Lower heat. Simmer to form soup. Drain. Work 3/4 cup of stock into glutinous rice flour. Knead into soft dough. Shape into balls. Put into boiling soup. Cook until balls float on the surface. Boil for a while. Season with salt. Sprinkle with shredded spring onion. Transfer to bowl, serve with sliced poached chicken, cooked mushrooms, vegetable or any other dishes.

Serves 4 - 6

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