1. Fillings: Chop pure chocolates up; put in warm water for melting. Pour in smashed peanuts and marshmallows; mix well. Pour into square tin; chill. Cut into small grains and knead each of them into balls.
2. Ginger flavoured sweet soup: Peel and mash ginger, squeeze juice; bring to the boil with brown sugar and water.
3. Pastry: Sift glutinous rice flour and finest-rice flour into bowl, add water slowly. Knead into dough with moderate tenderness; divide into 30 portions.
4. Knead a deep dent in each small dough; wrap in one chocolate marshallow each. Knead into balls.
5. Heat half a pot of water, put in flour balls when it boils. Add 1 measuring cup of water, boil again until the flour balls float. Take out the dumplings; put in bowls. Pour in ginger flavoured sweet soup. Serve.
300g glutinous rice flour
