By jphamskitchen
Sticky Rice Balls in Ginger Syrup & Coconut Milk - Chè Trôi Nước
Updated at: Thu, 17 Aug 2023 04:52:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Nutrition per serving
Calories7651.7 kcal (383%)
Total Fat276.8 g (395%)
Carbs1174.4 g (452%)
Sugars541.5 g (602%)
Protein155.8 g (312%)
Sodium2656 mg (133%)
Fiber73.8 g (263%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Filling ingredients
Dough
Coconut Milk
Sesame Seeds
Ginger Syrup
Instructions
Mung Beans Filling
Step 1
1 bag (14 oz) Mung Beans - Rinse, soak in warm water for at least 4 hours or overnight
Step 2
After soaking, rinse and drain
Step 3
Add to a steamer
Step 4
Steam for 30-45 minutes
Step 5
Check for doneness by pressing the beans between your fingers
Step 6
Measure out 4 cups of cooked Mung Beans
Step 7
Add beans to a food processor - process into a creamy consistency then add to a large mixing bowl
Step 8
1 Tsp Salt, mix well
Step 9
In a saucepan on medium heat
Step 10
Add 1/3 cup Vegetables oil
Step 11
3 Tbsp minced Shallots
Step 12
Stir until a golden brown color
Step 13
Immediately pour the Shallot oil into the Mung Beans
Step 14
Mix well, form into balls, set aside
Making the Dough
Step 15
Add 1 (16 oz) bag Glutinous Rice Flour into a large mixing bowl
Step 16
1 Tbsp Rice Flour, mix
Step 17
Add 1 cup boiling water, mix
Step 18
Slowly add in 1 cup room temp water
Step 19
Mix using your hands or mixer until well combined
Step 20
Cover with plastic, let dough rest for 20 minutes
Making the Sticky Balls
Step 21
Oil hand with Veg Oil
Step 22
Grab a pinch of dough
Step 23
Roll into a ball, flatten into a disc shape
Step 24
Place a mung bean filling into the center
Step 25
Carefully push the side dough up then seal
Step 26
Roll ball in hands to smooth the outside
Step 27
Place onto a tray lined with plastic wrap
Step 28
Continue until all dough are used up or make little balls with leftover doug
Cooking
Step 29
Bring a pot of water to a boil
Step 30
Add the Glutinous Rice balls into the pot
Step 31
Stir the balls around immediately so it doesn’t stick to the bottom of pot
Step 32
Once it floats to the surface, remove and add to a large bowl with room temp water
Ginger Syrup
Step 33
Bring 4 cups of water to a boil
Step 34
Add in 3 cups brown sugar or palm sugar
Step 35
Add sliced Ginger - (2) 3 inches in length sliced
Step 36
Bring to a simmer
Step 37
Add in the cooked Glutinous Rice Balls
Step 38
Turn off heat once it simmer
Coconut Milk
Step 39
To a sauce pan on medium high heat
Step 40
Add 2 cans Coconut Milk
Step 41
Mix together: 2 Tbsp Sugar
Step 42
1 Tsp Salt
Step 43
2 Tsp Cornstarch
Step 44
Then add to Coconut Milk
Step 45
Stir well until simmer
Step 46
Turn off heat
Toasted Sesame Seeds
Step 47
In a small pan on medium heat
Step 48
Add 1/2 cup Sesame Seeds
Step 49
Stir until a golden brown, remove from heat
Serving
Step 50
Add Glutinous Rice balls and Ginger Syrup
Step 51
Drizzle in Coconut Milk
Step 52
Sprinkle Toasted Sesame Seeds
Step 53
Enjoy!
Notes
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