Serves: 4
Total Calories: 121

3 oranges
4 tablespoons glutinous rice flour
water
3 cups water
1/2 cup sugar

1. Peel oranges. Remove seeds and membranes over a bowl, to catch the juice then break pulp into small pieces. (Or cut oranges in half and, with a small sharp spoon, scoop the pulp and juice into a bowl.)

2. Place glutinous rice flour in a bowl. Mix with a small amount of water to form a stiff paste (add water gradually, one teaspoonful at a time). Roll the paste into small (3/8-inch) balls.

3. Bring remaining water to a boil then stir in sugar to dissolve. Drop flour balls in and continue boiling until they float and are soft.

4. Stir in orange pulp and juice cook only to heat through. Serve hot, in small bowls.

VARIATION:
* For the oranges, substitute 5 tangerines.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 121
Calories from Fat: 0

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Sweet Dishes
Almond Cookies
Almond Float I
Almond Float II
Banana Gelatin
Eight Precious Pudding
Eight Precious Pudding: Fruit and Nut Combinations
Eight Precious Pudding: Sweetened Water
Ginger Soup
Ginger Soup: Dumplings
Glazed Chestnut Balls
Glazed Whole Chestnuts
Green Pea Pudding
Honeyed Apples
Honeyed Apples: Syrup Mixture A
Honeyed Apples: Syrup Mixture B
Honeyed Apples: Syrup Mixture C
Honeyed Bananas
Honeyed Crab Apples
Hot Lotus Tea
Peking Dust I
Peking Dust II
Peking Dust: Glazed Fruit
Pineapple Gelatin
Sesame Seed Cookies
Spiced Roasted Peanuts
Steamed Pears
Steamed Red Date Cake
Steamed Sponge Cake
Sugared Chestnut Balls
Sugared Walnuts
Sweet Almond Tea I
Sweet Almond Tea II
Sweet Almond Tea III
Sweet Grapefruit Tea
Sweet Orange Tea I
Sweet Orange Tea II
Sweet Peanut Soup
Sweet Pineapple Tea
Sweet Walnut Tea
Sweetened Water
Turkish Barley Pudding
Water Chestnut Pudding