There’s something incredibly satisfying about making homemade candies, especially when they’re packed with the warmth and zing of fresh ginger.
These ginger candy chews are soft, bouncy, and have just the right balance of sweetness and spice—a perfect treat for any ginger lover!
Creating Chewy Ginger Magic
Have you ever tried chewy ginger candy chews? They’re soft, bouncy, and pack a delightful kick of spicy ginger paired with the deep caramel sweetness of brown sugar.
I absolutely love how this combination creates a comforting and nostalgic treat, perfect for sharing or enjoying as an afternoon pick-me-up.
The best part? The recipe is incredibly straightforward, using simple ingredients and techniques that even beginners can master.
When it comes to extracting ginger juice, I rely on my trusty juicer. It’s fantastic for separating the pulp and juice efficiently, leaving the pulp completely dry and ensuring there’s no waste.
If you don’t have a juicer, don’t worry—you can still make fresh ginger juice using a blender. Just blend the ginger with a little water, then use a piece of cheesecloth to strain the pulp and extract every last drop of juice.
How to Make Cooked Glutinous Rice Flour
Cooked glutinous rice flour, also known as toasted glutinous rice flour, is a staple in my kitchen for working with sticky doughs.
It’s not only used to prevent sticking but also adds a subtle nutty aroma to recipes.
I always keep a batch ready for recipes like Taro Mochi, Dragon Fruit Mochi, or Matcha Red Bean Mochi.
Making it at home is simple: just add uncooked glutinous rice flour to a dry pan and toast it over low heat.
Stir constantly to ensure even browning and prevent burning. After a few minutes, you’ll notice the flour turning light golden and releasing a toasty fragrance. Let it cool completely before storing it in an airtight container.
Why You‘ll Love This Recipe
- Natural and wholesome: Made with fresh ginger, brown sugar, and glutinous rice flour, it’s free from artificial additives.
- Perfect texture: Soft, chewy, and springy with a zingy ginger kick.
- Fun to make: Shaping the candy is a hands-on experience that’s both satisfying and creative.
Ingredients
- 500g fresh ginger (old or young ginger, as preferred)
- 150g glutinous rice flour
- 150g brown sugar
- 50g ginger juice (for the syrup)
- Cooked glutinous rice flour, as needed (for dusting)
Instructions
Extract Ginger Juice
- Wash 500g of fresh ginger thoroughly and cut it into small pieces.
- Use a juicer to extract the juice, yielding approximately 400g of ginger juice.
Prepare the Batter
- Mix 150g of glutinous rice flour with 150g of ginger juice. Stir until smooth. If the mixture feels too wet, add a little more flour.
- In a small pot, boil 150g of brown sugar with 50g of ginger juice over high heat. Stir until the sugar fully dissolves, then remove from heat.
- Pour the brown sugar syrup into the ginger-flour mixture. Stir until the batter becomes smooth and velvety.
Steam the Batter
- Pour the batter into a heatproof dish and steam for 30 minutes over boiling water. Ensure the steamer lid is covered with a cloth to prevent water from dripping onto the batter.
Shape and Cut the Candy
- Dust a clean work surface with cooked glutinous rice flour. Place the steamed dough on top and sprinkle more flour to prevent sticking.
- Gently press and shape the dough without over-kneading. Over-kneading can make the dough overly sticky.
- Roll the dough out thinly using a rolling pin. Cut it into small squares or use scissors to create bite-sized pieces.
Frequently Asked Questions
Can I adjust the sweetness?
Yes, you can adjust the amount of brown sugar to suit your taste. Just keep in mind that reducing the sugar may affect the texture slightly.
How should I store these candies?
Store the candies in an airtight container at room temperature for up to a week. For longer storage, refrigerate them, but bring them to room temperature before eating for the best texture.
Can I use store-bought ginger juice?
Freshly juiced ginger provides the best flavor and zing, but you can use store-bought ginger juice in a pinch.
How To Make Ginger Chews
Ingredients
- 500 g fresh ginger old or young ginger, as preferred
- 150 g glutinous rice flour
- 150 g brown sugar
- 50 g ginger juice for the syrup
- Cooked glutinous rice flour as needed (for dusting)
Instructions
Extract Ginger Juice
- Wash 500g of fresh ginger thoroughly and cut it into small pieces.
- Use a juicer to extract the juice, yielding approximately 400g of ginger juice.
Prepare the Batter
- Mix 150g of glutinous rice flour with 150g of ginger juice. Stir until smooth. If the mixture feels too wet, add a little more flour.
- In a small pot, boil 150g of brown sugar with 50g of ginger juice over high heat. Stir until the sugar fully dissolves, then remove from heat.
- Pour the brown sugar syrup into the ginger-flour mixture. Stir until the batter becomes smooth and velvety.
Steam the Batter
- Pour the batter into a heatproof dish and steam for 30 minutes over boiling water. Ensure the steamer lid is covered with a cloth to prevent water from dripping onto the batter.
Shape and Cut the Candy
- Dust a clean work surface with cooked glutinous rice flour. Place the steamed dough on top and sprinkle more flour to prevent sticking.
- Gently press and shape the dough without over-kneading. Over-kneading can make the dough overly sticky.
- Roll the dough out thinly using a rolling pin. Cut it into small squares or use scissors to create bite-sized pieces.
Leave a Reply