How to Cook Beautiful and Unique Dragon Fruit Balls Wrapped in Lychee

How to Make Dragon Fruit Balls Wrapped in Longan

• 1

  Prepare the Ingredients

  Pandan leaves are washed and tied together. Ginger is kept whole and lightly crushed.

  Longan is chopped into small pieces to be used as filling.

  Dragon fruit is peeled and diced. Put the dragon fruit into a blender with 1 tablespoon of white sugar, blend the mixture until smooth, then pour the dragon fruit into a bowl to prepare for mixing the flour.

  

  

  

  
• 2

  Mixing and Kneading the Dough

  Use 150g of glutinous rice flour to mix the dough. Add half of the flour to the blended dragon fruit, and use a spoon to mix until there is no flour visible on the surface, then sift the remaining flour and mix until the mixture is smooth and well combined.

  Spread a little flour on a tray, then place the dragon fruit mixture on top, add 2 – 3 tablespoons of cooking flour, and mix and knead thoroughly until the dough is smooth and does not stick to your hands.

  Flatten the dough on a tray and then place it in the freezer for about 10 minutes so that the dough firms up, making it easier to shape into balls.

  Tip: During the mixing and kneading stage, do not dust the dough with too much flour as it will increase the amount of flour in the balls, causing the dough to dry out and be difficult to stick together. If the dough becomes dry, you can add a little water to soften it.

  

  

  

  
• 3

  Cook the syrup

  Place a pot on the stove over medium heat, add about 1.5 liters of water, when the water boils, add pandan leaves and ginger and cook for about 10 minutes to infuse the aroma.

  Add sugar and the syrup from the longan can, stir well until the sugar dissolves, then cook the syrup on low heat for about 5 minutes before turning off the heat.

  

  

  
• 4

  Making dragon fruit balls wrapped in longan

  Take the dragon fruit tray out of the refrigerator, cut the dough into small pieces about 3 – 5cm

  Roll the dough into balls and use your finger to press a slight indentation in the middle, add the longan flesh, then roll it back into a ball. Repeat until all the dough is used up.

  Put the dough balls into a pot of water, cook until the balls float up, which means they are cooked, then remove them into a bowl of cold water so that the balls do not stick together.

  

  

  

  
• 5

  Completion

  Serve the balls in a bowl, pour the syrup into the bowl. Alternatively, you can drop them directly into the pot of boiling syrup and scoop them out to use immediately.

  Tip: You can pour the syrup into a small pot, and whenever you need to use it, add the balls into the pot to warm them up for about 10 minutes before serving. The remainder can be stored in the refrigerator.

  
• 6

  Finished Product

  A bowl of hot dessert with a striking pink-red color. The broth is fragrant with the scent of ginger and a hint of pandan leaves. The chewy dessert ball inside has a unique lychee filling. This dessert is not only delicious but also warms the stomach on chilly days.