Ginger Syrup for Glutinous Rice Balls

This year has been my busiest Chinese New Year (CNY) to date. Between a full deep cleaning and decluttering of our whole house and making 8 of the 9 course CNY meal from scratch, I am so exhausted. Needless to say, I am looking forward to eating leftovers, catching up on writing blog posts and watching Season 5 of Downton Abbey!! Any Downton fans reading this by any chance? (No spoilers please until Sunday evening; we are planning a long binge watching session). :)

As promised in yesterday's post, here is a nice and light ginger syrup you can serve with glutinous rice balls. If you decide to make your own, please check out the Red Bean Glutinous Rice Balls recipe I posted yesterday; it is free of the top allergens).

This ginger syrup is amazing. Not just because it came from my favorite blogger in the whole wide world: Jen Yu of Use Real Butter. It is light, not too sweet and pairs perfectly with my homemade glutinous rice balls. It has a nice light ginger flavor but if you love ginger, add a few more ginger slices.

This was our ninth course in our Chinese New Year dinner feast. Despite being overstuffed, I managed to finish my bowl of glutinous rice balls without any issue.

A nice light dessert.

Happy Chinese New Year! Gung Xi Fai Cai (Mandarin) or Gung Hay Fat Choy (Cantonese). (Translation: This means best wishes for a prosperous new year.)

Wishing you and your loved ones a happy, healthy, prosperous Year of the Sheep.

Photo Credit: Photo.elsoar.com

Ingredients
2 cups water
3 tbsp brown sugar
5 slices ginger

Directions
1. In a small saucepan, mix the water, brown sugar and ginger. Bring to a boil on high heat.

2. Reduce heat to medium and simmer for 5 minutes. Ladle 1/4 to 1/2 cup of ginger syrup over cooked glutinous rice balls. Serve hot.

Source: Use Real Butter