Glutinous Rice Balls in Sweet Ginger Syrup

Method

Mix glutinous rice flour with 120ml water and a pinch of salt, kneading until you achieve a smooth, pliable dough. Roll the dough into balls approximately 2cm in diameter and set aside. Peel and slice the fresh ginger into thin matchsticks, then blanch briefly in boiling water to mellow the harshness whilst retaining flavour. In a large pot, bring 800ml water to the boil with the rock sugar and ginger slices, simmering for 5 minutes to infuse. Add the red dates and simmer for another 5 minutes. Gently drop the glutinous rice balls into the simmering syrup and stir occasionally to prevent sticking; they will sink initially then float to the surface when cooked through, approximately 8-10 minutes. Scatter goji berries over the top just before serving and ladle into bowls with plenty of the fragrant ginger syrup.