The Ginger Heat
The soup base is just as important as the balls. A good ginger soup should have a spicy kick that warms your throat. If it just tastes like sugar water, move on. Pandan leaves are often added to give it that fragrant, local aroma that makes the kitchen smell amazing.
Molten Centres
The magic happens when you bite into the rice ball. The skin should be thin and elastic, giving way to a liquid centre of black sesame or crushed peanuts. A poor version has a thick, doughy skin and a dry, crumbly filling. Watch out: the filling is often lava hot.
Quick answers
- Which filling should I choose?
- Black sesame is the classic choice for a rich, roasty flavour. Peanut is better if you like a bit of texture and saltiness.
- Are these available all year round?
- Yes, while they are traditional for festivals, you can find them at most hot dessert stalls any day of the week.