Ginger surprise (banh gung dac biet) - pt. 1

Yield: 4 servings

Measure 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

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

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