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GLUTINOUS RICE BALL IN GINGER SYRUP(chè trôi
nước)
INGREDIENTS:
For
the gluten rice balls:
-250gr glutinous rice flour
-50gr rice flour (can be substituted with gluten rice flour)
- 150gr mung bean
For
the ginger syrup:
- 100gr fresh ginger- slice
- 150ml water (approx.)
- 200gr sugar (approx.)
For
the coconut sauce:
- 250ml coconut milk
- 5g tapioca startch
- few pandan leaves
- toasted seasame seeds
PREPARATION:
For
the balls:
-
Soak the mung bean for 1-2hr,
steam until crushable
-
Place the mung bean in a
bowl, add in some sugar for a sweeter taste, then mash well.
-
Take out small portion, roll
into small ball with approx 2cm in diameter (make approx 10 balls)
-
Mix gluten flour and rice
flour together in a medium mixing bowl
-
Gradually add in water while
kneading until the dough is smooth and does not stick to the bowl
-
Take out small portion, roll into a ball
-
Flatten the ball, place the mung bean ball
in the center
-
Wrap it.( Don't worry if the ball doesn't
not look good enough, as long as the rice dough can cover the mung bean
ball)
-
Drop in some water onto the palm, then
roll the ball until look smooth (water helps disappear lines and smoothen
the ball)
-
Make 10 balls, the rest of the dough will
do for some tiny balls with no filling.
-
Boil the water, drop in the balls, wait
until the balls float onto water's surface
-
Then take out, immediately put in cold
water (to rinse off exceed mucus)
For
the syrup:
- Cook the water + sliced ginger together until boil (adjust the sugar water for
desirable taste), add in gluten balls, turn to small heat and leave there for 1h
for the balls absorbing sugar
For
the coconut sauce:
- mix tapioca flour with 5tbsp water
- In the small sauce pan, cook together the coconut milk with pandan leaves in
medium heat until boil
- Gradually add in tapioca water while stirring coconut milk constantly til' it
gets thicken
- Immediately take the pan out of the heat
SERVING:
pour some balls and water into small bowl, add in thick coconut milk and roasted
seasame seeds on top, serve warm.
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