-=> Quoting Dave Drum to Jim Weller <=-

 JW> Roslind's Vietnamese friend gifted us with another pint of
 JW> glutinous rice balls. This batch had a mashed mung JW> bean
 JW> interior [and} pandan extract.

 DD> My immediate neighbour to the south is a Vietnamese lady who
 DD> runs a nail parlor. [...] I give her chilli, she gives me pho.
 DD> We're both winners on that exchange.

And similarly Yuan gets cold smoked arctic char from Iqaluktuttiaq
(which means "good fishing place" or Cambridge Bay in English and
Roslind's famous lasagna. She got the recipe from our Lilli who is
half Italian and half Slovenian (Slovenia is that part of the former
Yugoslavia that touches Italy near Trieste.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Vietnamese Glutinous Rice Balls In Ginger Syrup
Categories: Vietnamese, Desserts
  Servings: 4

           FOR THE FILLING:
    100 g  mung bean
    1/8 ts salt
      1 ts olive oil
    1/3 c  coconut milk
      1 TB granulated sugar
    1/3 c  shredded coconut
           FOR THE SKIN:
    200 g  glutinous rice flour
    1/8 ts salt
    200 ml lukewarm water
           FOR THE GINGER SYRUP:
      4 c  water
      1    2" long chubby piece of
    ginger (peeled and thinly
    sliced)
    200 g  palm sugar
      2    knotted pandan leaves
    toasted sesame seeds

(Che troi nuoc)

Making the filling:

1.If you have time, soak mung bean in water for 4-6 hours or
overnight. You can skip soaking, but you will need to increase
cooking time.

2.Wash and drain mung bean. Add salt and mix well. Set up a steamer
and steam for about 15 minutes or until mung bean is soft. If you
don't soak the mung bean in advance, steam for longer and add a
couple teaspoons of water to the mung bean when steaming.

3.Mash or process mung bean finely in a food processor. In a pan
over medium low heat, add olive oil and transfer mung bean to the
pan. Add sugar, coconut milk and shredded coconut. Mix well to
combine into a mixture which you can squeeze and form balls easily.

4.Use a little over 1/2 tablespoon of filling (tightly packed) to
make a ball of filling. You can make about 25 balls. Set aside.

Making the skin:

1.In a mixing bowl, add glutinous rice flour and mix in salt. Add
lukewarm water, mix to combine and knead for a couple of minutes
into smooth dough. (If mixture is too wet, add a little more flour.
If mixture is too heavy and dry, add a small amount of water.)

2.Divide the dough into 25 equal pieces. Lightly dust your hands
with flour. Roll each piece between your palms to form a small ball
of dough. While you work through the dough, cover the portion that
hasn't been used with damp towel to prevent it from drying.

Assembling the rice balls:

1.Flatten the ball of dough with your hand into a round with 2ö û 3ö
diameter. Place a ball of filling in the center, gently wrap the the
dough tightly around the filling: use your fingers to stretch and
wrap, then pinch the dough at the top to seal it. Roll the ball
between your palms to smooth the outside and form round shape.

2.Bring a large pot of water to a boil, then lower heat to medium û
medium high. Add rice balls, when they float to the surface, cook
for one more minute and then transfer to an ice bath.

Making the ginger syrup and putting everything together:

1.In a pot, add all ingredients to make the syrup. Bring to a boil
then lower heat and simmer until sugar is dissolved and water has
been infused with ginger scent.

2.Remove rice balls from ice bath and add them to the pot of ginger
syrup. Simmer for 5-7 minutes.

3.Transfer rice balls to serving bowls, sprinkle sesame seeds, ladle
ginger syrup into each bowl and serve hot.

Choose the glutinous rice flour which is made from grinding
glutinous rice with water.

Gently and slowly wrap the dough tightly around the filling. Avoid
letting air pockets between the dough and filling, because the air
can make the dumplings break when we cook them.

Sophie
            
From: Delightfulplate.Com

MMMMM-------------------------------------------------           

Cheers

Jim

... Cambridge Bay: Bring animal skins as trade as they don't take Visa.

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