Glutinous rice balls in ginger syrup (chè trôi nước)

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Glutinous rice balls in ginger syrup

(Adapted from Savoury Days)

Yellow mung bean filling:
100 g yellow mung beans (rinsed)
30 g sugar
1 pinch of salt
30 g fresh shredded coconuts
1 tsp coconut oil or canola oil
1/2 tsp vanilla extract (optional)

Glutinous rice balls:
200 g glutinous rice flour
30 g mashed potatoes or mashed yams
1 pinch of salt
100-120 g hot water

Ginger syrup:
1 liter of water
250 g palm sugar
1 pinch of salt
50 g fresh organic ginger (sliced)
2 tbs corn starch + 1 tbs water
50 g fresh shredded coconut

To make the mung bean filling:

  1. In a small saucepan, boil mung beans with about 1 liter of water until the mung beans are soft.
  2. In a nonstick skillet, mix cooked mung beans + sugar + salt + coconut or canola oil over medium heat.
  3. Stir frequently until the mixture can be rolled into small balls.
  4. Add fresh shredded coconuts.
  5. Add vanilla extract if using.
  6. Set aside until the mixture is cool.

To make the glutinous rice balls:

  1. In a mixing bowl, combine glutinous rice flour + mashed potatoes/yams + a pinch of salt.
  2. Slowly add hot water and mix until the dough become soft and no longer sticky.
  3. Cover with plastic wrap and set aside for 30 minutes.
  4. In a large stockpot, heat water until boiling.
  5. Take a piece of dough, the size of a golf ball, flatten it, put some mung bean filling inside, and roll into a ball.
  6. Drop the rice balls into boiling water.
  7. Once they float to the surface, use a strainer to fish the balls out and drop them directly to the hot ginger syrup (receipt below).

Ginger syrups:

  1. In a medium saucepan, heat water + palm sugar + 1 pinch of salt + sliced ginger.
  2. When the sugar are dissolved, slowly add a mixture of cornstarch and water to thicken the syrup.
  3. Add cooked rice balls.
  4. Add shredded coconut.
  5. Serve warm.