Yield: 4 servings
Measure | Ingredient |
---|---|
1 ounce | Ginger root -- crushed |
1 cup | Sugar |
1½ cup | Hot water |
⅓ cup | Dried yellow mung beans |
\N \N | Soaked in warm water for 30 |
\N \N | Minutes -- and drained |
1½ tablespoon | Sugar |
4 tablespoons | Sesame seeds |
2 cups | Glutinous rice flour |
\N \N | OR |
\N \N | All-purpose flour |
1 cup | Boiling water |
FILLING
DOUGH
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