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Ginkgo and Sweet Rice Soup

Soups and Congees

Ginkgo and Sweet Rice Soup
2 cups glutinous rice flour
1 cup assorted peeled and diced fruit such as pear, peach, mandarin orange, litchi, and longan
3 ounces cooked or canned ginkgo nuts
6 Chinese dates (jujubes), cooked for five minutes
1 teaspoon sweet osmanthus
1 Tablespoon Chinese slab or light brown sugar
2 Tablespoons of water chestnut powder or cornstarch mixed with 2 Tablespoons of cold water
1. Mix rice flour with two cups of water and cook until very thick, stirring constantly. Chill then make into one inch balls. Simmer them until they float to the surface, then remove, chill, and set aside.
2. Mix all other ingredients and bring to a boil. after it thickens slightly and clears, cool. Then add rice balls and serve.

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