Shanghai-Style Sweet Fermented Rice Dessert Soup

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A warm, soothing dessert soup made from sweet fermented glutinous rice with a subtle tang and creamy texture, traditionally enjoyed in Shanghai. This Chinese-inspired recipe, ready in about 15 minutes, layers fermented glutinous rice (jiu niang), water, rock sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g fermented glutinous rice (jiu niang)
• 400 ml water
• 30 g rock sugar
• 1 thin slice ginger slice
• 1 tsp dried osmanthus flowers (optional)

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Instructions

1. Step 1: In a small saucepan, combine 400 ml water, 1 thin slice of ginger, and 30 g rock sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the water simmers gently for 5 minutes to infuse the ginger flavor.
2. Step 2: Remove the ginger slice and add 200 g fermented glutinous rice (jiu niang) to the saucepan. Stir gently and warm the mixture over low heat for 3-4 minutes until heated through, avoiding boiling which can kill the fermentation.
3. Step 3: If using, sprinkle 1 tsp dried osmanthus flowers into the soup and stir to incorporate the floral aroma.
4. Step 4: Serve the sweet fermented rice soup warm in small bowls as a comforting Shanghainese dessert rich in natural sweetness and mellow tang.