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This classic sweet ginger soup is a warming, fragrant syrup perfect for serving with tang yuan. Made with old ginger and pandan, it is an authentic, soothing dessert staple for cold nights and holiday celebrations.
Ginger Syrup For Tang Yuan
There is nothing quite like the spicy kick of a well made ginger syrup for tang yuan. In Chinese culture, this is more than a simple dessert. It acts as a warming tonic that people drink to improve circulation and chase away the cold from the body. Whether you call it a ginger syrup or a sweet ginger soup, they both refer to this same comforting base. While it is the classic partner for my Black Sesame Dumplings, Peanut Dumplings, or Tang Yuan, I often find myself making a pot of this ginger syrup just to sip on its own during chilly evenings.
The beauty of this recipe is how simple it is. I have made this hundreds of times for my family, and I have found that a bold ginger syrup is the key to a balanced bowl. Using old ginger and simmering it just long enough draws out the heat without getting bitter. This creates a broth that is both sweet and invigorating. Adding pandan leaves and dried osmanthus flowers makes the scent even better. It creates a floral and herbal layer that makes your whole kitchen smell like a traditional dessert house.
Sidenote: If you are feeling under the weather, you can skip the dumplings and drink the soup on its own as a tea. The high concentration of ginger acts as a gentle anti inflammatory. The warmth of the syrup is a great natural remedy to help soothe a scratchy throat.
Secrets To Fragrant Sweet Ginger Soup
Before you start boiling, keep these expert tips in mind to help make your sweeet ginger soup clear, spicy, and perfectly balanced.
- Pound, Don’t Slice: Instead of neatly slicing the ginger, use the flat side of a cleaver or a heavy rolling pin to lightly smash it. This bruises the fibers and allows the spicy juices to flow into the water much faster.
- The Pandan Knot: If you are using pandan leaves, always tie them into a tight knot. This bruises the leaves slightly to release their fragrant, vanilla like aroma while making them easy to fish out later.
- Control the Reduction: We start with 5 cups of water and aim to reduce it to 4. This concentration step is vital because it thickens the syrup slightly and intensifies the ginger flavor.
- The Sugar Choice: While white sugar works perfectly fine, many traditionalists prefer yellow rock sugar or brown sugar slabs. These alternatives offer a more mellow, earthy sweetness that complements the heat of the ginger.
Ingredients You’ll Need
- Ginger
- Pandan leaves
- Sweet osmanthus
Check out the recipe card at the bottom for the full list of ingredients and measurements.
Pro Tip #1: Make Sure To Use Old Ginger
You must use old ginger to get that signature spicy kick. Young ginger is far too mild and watery for this recipe. Old ginger is the only way to achieve the deep, warming heat that makes this syrup an effective and traditional tonic.
Pro Tip #2: Why I Add Pandan Leaves
A knot of pandan adds a subtle vanilla like scent that rounds out the sharp ginger. I would not recommend using dried leaves as they lack that vibrant fragrance. If you cannot find fresh ones, a drop of pandan extract will work in a pinch.
Pro Tip #3: Why I Use White Sugar
Although you can use brown sugar or rock sugar for a deeper flavor, I prefer white sugar because it is easily accessible and has a neutral sweetness.
Shopping Guide: Pandan Leaves
You can find fresh pandan leaves at most local Asian grocery stores or international markets. Look for blades that are a deep, vibrant green and feel stiff. Avoid any leaves that are yellowing or have brown, soggy tips to help you get the best fragrance.
Shopping Guide: Sweet Osmanthus
Dried osmanthus is usually located in the tea or floral section of Asian supermarkets. Look for bright gold or orange flowers. If the buds look dark brown, they are likely old and will have lost their delicate, apricot like scent.
How To Make Sweet Ginger Soup
Boil your water in a medium pot.
Add the smashed ginger and pandan knot. Boil over medium heat for 10 minutes.
Stir in the sugar and osmanthus. Boil for 5 minutes, then simmer on low until the liquid reduces to about 4 cups.
Pro Tip: This reduction makes the syrup rich rather than watery, helping the flavor really stick to the dumplings.
Pour the syrup through a fine mesh strainer to remove the ginger and leaves.
Serve it hot over your fresh dumplings (tang yuan).
Frequently Asked Questions
Look for ginger with skin that is dry, thick, and tough. If the skin is paper thin and easy to rub off with your thumb, it is likely young ginger and will not be as spicy.
Use the edge of a metal spoon to scrape off the skin. It is faster, safer, and reaches into the small bumps better than a knife.
It has a good kick. If you want it even spicier, simply double the amount of ginger.
Yes. Store the syrup in the fridge for up to 3 days. Reheat it on the stove until piping hot before adding your dumplings.
Store leftovers in the fridge for up to 2 days. Keep the dumplings and syrup together so the dumplings stay moist, then reheat gently on the stove until warm.
This recipe yields 4 cups and contains 476 calories.
Other Dessert Recipes You Might Like
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Sweet Ginger Soup
Ingredients
- 5 cups water, reduced to 4 cups after boiling
- 4 oz old ginger, skin peeled and then lightly pounded with the flat side of a cleaver
- 2 pandan leaves, or screwpine leaves, tie them into a knot, optional
- ½ cup sugar, or more to taste
- ½ teaspoon sweet osmanthus, optional
Instructions
- Boil the water in a pot.
- Add the ginger and pandan leaves, if using. Boil over medium heat for 10 minutes.
- Stir in the sugar and sweet osmanthus, then boil for another 5 minutes. Reduce the heat and simmer until the syrup measures about 4 cups.
- Strain the syrup, discarding the ginger, pandan leaves, and osmanthus.
- Taste and adjust the sweetness with more sugar if needed. The syrup is now ready to serve with sweet dumplings (tang yuan).
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
