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5 from 1 vote

Pacifying the Dragon with Tong Sui

Pacifying the Dragon with Tong Sui is a delicious traditional Chinese sweet dessert soup from the Canton Region made with Rice wine,  egg, glutinous rice balls, osthamus flowers and a touch of honey.
Cook Time20 mins
Total Time20 mins
Course: Desserts
Cuisine: Chinese
Servings: 4
Calories: 140kcal
Author: HWC Magazine


  • 200 ml water
  • ½ cup glutinous rice balls
    small (if located in the western world, you could substitute tapioca or plain white rice,  but does not have that same chewy texture. Plain diced mochi is a good alternative in Asia.)
  • ½ cup Chinese rice Alcohol
    (rice jiu) or maybe a sweet dessert wine or umeshu
  • cup goji berries
    dried also known as wolfberries
  • 1 tablespoon honey
    to taste or can substitute sweetener of choice
  • ½ teaspoon Chinese Sweet Osthamus Flower Tea
  • 1 egg


  • In a medium-sized pot, place in water, Chinese glutenous rice balls, rice or sweet dessert wine, wolf berries, honey and Chinese Sweet Osmanthus Flower Tea and let simmer for about 5-10 minutes.
  • Slowly add egg in a stream and incorporate into soup. Adjust and add more honey as desired.
  • Enjoy your Sweet Dessert soup  (Tong sui) with friends and Chinese tea on a cool winter's day.


Fermented Chinese Rice wine used for this recipe actually has rice in the bottle. Unless you live in Asia, it is very difficult to come by. Our favorite exchange is to use umeshu which is a sweet Japanese plum wine and add in about a half cup of cooked glutinous rice to the soup. As umeshu is quite sweet, we usually do not need to add too much honey.


Serving: 1g | Calories: 140kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 19mg | Potassium: 15mg | Fiber: 1g | Sugar: 5g | Vitamin A: 59IU | Calcium: 10mg | Iron: 1mg