Ginger surprise (banh gung dac biet) - pt. 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Ginger root -- crushed |
| 1 | cup | Sugar |
| 1½ | cup | Hot water |
| ⅓ | cup | Dried yellow mung beans |
| Soaked in warm water for 30 | ||
| Minutes -- and drained | ||
| 1½ | tablespoon | Sugar |
| 4 | tablespoons | Sesame seeds |
| 2 | cups | Glutinous rice flour |
| OR | ||
| All-purpose flour | ||
| 1 | cup | Boiling water |
Directions
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