Ingredients :
4 Cups water
1½ Cup sugar
¼ Teaspoon salt
A couple large slices fresh ginger root
1 Teaspoon pure vanilla extract
12 oz Peeled mung bean, washed and rinsed
(BacLieu) Add green onions!
4 Cups water
1 Tablespoon vegetable oil
¼ Teaspoon salt
3 Tablespoons Chau Doc coconut cream powder
2 Cups sweet rice flour
½ Cup Chau Doc coconut milk
¼ Teaspoon salt
½ Cup sugar or palm sugar
½ Cup water
1 Teaspoon vegetable oil
8 Cups water

Procedures :
Syrup
1. In a medium pot, put 4 cups water, 1½ sugar, salt, ginger and vanilla together, simmering till sauce reduce.
2. Turn off the stove and set gingery syrup a side.

Mung Bean Balls (Quan: 14)
3. In another medium pot, put mung bean and water together and cook till mung bean tender.
4. Pour cooked mung bean in a colander to drain.
5. Pre heat a non-stick skillet or wok. When wok is hot add oil and cooked mung bean, stirs, add salt and coconut cream powder, stirs well till mung bean hot.
6. Turn off the stove and set it a side to let it cool down.
7. When cooked mung beans cool to touch, put a teaspoon of prepared mung bean in palm of hand, shape and roll in to small ball.
8. Put mung bean ball in a plate and continue make mung bean ball till prepared cooked mung bean gone. When done set it a side.

Dumpling
9. In a large bowl, put sticky rice flour with coconut milk, salt, sugar and ½ cup lukewater together, mix and kneads dough till it smooth, firm and not sticky.
10. If dough sticky to touch, add a little sweet rice flour.
11. Take out a small piece of dough, shaped it to a round ball.
12. Using your palms to pressed round ball dough to flat, thin round shell.
13. Put a mung bean ball in the center of round shell dough.
14. Gently pulls dough over mung bean ball to sealed bean filling.
15. Rolls dough with your palms to sealed and shaped dough round dumpling and set a side when done. Continue make dumpling till dough gone.

Possible step 11. Let the dough rest for 30 minutes? (@3:08)

Now, all together!
16. Cook 8 cups water in a large pot till water bubbling.
17. Gently drops dumpling(1 at a time) in boiling water.
18. When dumplings floats up it cooked, removed cooked dumplings and put it in gingery syrup pot. (Many suggest to drop the balls into cold water!)
19. Simmering dumplings in gingery syrup for 5 to 10 minutes.
20. Top with prepared coconut sauce and toasted sesame seeds before serve. Serve hot or warm.

Note: Sweet dumplings can keep in the refrigerator for a week. Just reheat till dumplings soften.

(Adapted from http://www.khmerkromrecipes.com/recipes/recipe304.html)

Cambodian Version. Flat dessert. Good wrapping technique!

General Directions

Good kneading technique! No filling.

Chinese Black Sesame Ball
http://yireservation.com/recipes/black-sesame-tang-yuan-chinese-glutinous-rice-ball/

http://www.homemadechinese.com/2013/02/glutinous-rice-balls-with-black-sesame.html

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