Yield: 4 servings
|1 ounce||Ginger root -- crushed|
|1½ cup||Hot water|
|⅓ cup||Dried yellow mung beans|
|Soaked in warm water for 30|
|Minutes -- and drained|
|4 tablespoons||Sesame seeds|
|2 cups||Glutinous rice flour|
|1 cup||Boiling water|
1. Make the ginger syrup by swirling the ginger and sugar constantly in a small saucepan over low heat, until the sugar browns. When it starts to smoke, stir in the hot water (be careful: you could give yourself a nasty burn with the spluttering) and al 2. Make the filling by steaming the mung beans over high heat for 20 minutes.
Transfer to a blender of food processor, add the sugar and process to a fine paste. Put in the refrigerator for 20 minutes to firm up.
Continued on part 2.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books