SWEET RICE DUMPLINGS – Chè trôi nước
– 65g glutinous rice flour (mochi)
– 30g mung bean
– 50g sugar
– 1 teaspoon of toasted sesame
– 2 tablespoons wheat flour
– 1 slice of crashed ginger
– A pinch of salt
– 100g grated coconut meat to get coconut milk (or coconut milk in can)
– Pandan leave
– Grated coconut meat : mix grated coconut meat with warm water, extract to get about 30ml of thick coconut milk.
– Mung bean: soak in warm water for 30 minutes; drain it. Then boil or steam over high heat for 20 minutes with a pinch of salt. Transfer to a food processor or blend well to a fine paste. Then roll to form small marble-size balls of 2 pieces.
– Coconut milk : Put thick coconut milk into pan and boil it over medium heat, add a pinch of salt, pandan leaves. Remove from heat.
– Glutinous rice flour and wheat flour: make the dough. Place the glutinous rice flour in a mixing bowl, add boiling water. Then knead it gently until it forms sticky dough. Then dust a work surface with wheat flour and knead again until soft and smooth. Divide the dough into 2 parts and roll into a ball. Then, flatten the dough by the palm of your hand; place 1 mung bean ball in the center; roll the filled dough into a round ball between the palms of your hands.
– Ginger syrup: Cook the ginger and sugar in a pan over low heat. Swirl the pan constantly until the sugar is lightly brown. Immediately stir the hot water in the mixture and boil it until the sugar is thoroughly dissolved completely about 3 minutes. Add the ball one by one into the mixture until absorbed, add ginger.
– Bring a pot of water to a boil. Add the filled dumplings and cook until they rise to the surface. Take out and drain it.
– Reheat the ginger syrup over low heat. Add the drained dumplings to the syrup and let simmer for 2 minutes.
* Serve it in a bowl with ½ tablespoon of coconut milk on the surface. Sprinkle on the surface with roasted sesame seeds.