|Sunday||12:00 PM – 5:00 PM|
|Monday||10:00 AM – 6:00 PM|
|Tuesday||10:00 AM – 6:00 PM|
|Wednesday||10:00 AM – 6:00 PM|
|Thursday||10:00 AM – 6:00 PM|
|Friday||10:00 AM – 6:00 PM|
|Saturday||12:00 PM – 5:00 PM|
Closed on statutory holidays.
4 tablespoons nut butter or sesame paste
2 tablespoons sugar
1 cup of glutinous rice flour, add more as needed
4 and 1/3 cups water
1/2 cup of brown sugar
2 to 3 inch piece of ginger, approximately 5 large slices
Mix 1/3 cup of room temperature water with the glutinous rice flour, kneading and mixing with hands until a soft, pliable and slightly sticky dough forms. Adjust the amount of glutinous rice flour and water as needed to achieve a workable consistency, adding a little bit each time. Mix the nut butter or sesame paste with the sugar in a separate small container until combined. Set aside. Using your hands, flatten a small amount of dough into a circular shape, about 2 inches in diameter. Spoon a small amount of the sugar mixture into the center of the circle, then pinch the dough over the filling, wrapping it inside. Roll the dough gently into a ball to seal it and form the shape. Bring a pot of water to boil. Boil the rice flour dumplings, stirring occasionally, and bring the water back to a boil. Once the water has boiled, add 1/4 cup of cold water. Bring water back up to a boil. Repeat this process 2 times. Remove the dumplings, set aside. Discard the water. In the same pot, add 4 cups of water. Add 1/2 cup of brown sugar, 5 slices of fresh ginger. Bring it to a boil, stirring to dissolve. Serve the glutinous rice dumplings in bowls with the sweet ginger broth while hot.