Just spend about 60 minutes for cooking and 2 hours for soaking in preparation step, you can make the delicious Vietnamese sweet soup for 8 people with the recipe below:
– Rice flour: 50g
– Glutinous rice flour: 400g
– Ginger (peeled): 1 piece (5 cm)
– Mung beans (peeled): 400g
– Tapioca starch: 1 tablespoon
– Sugar: 600g
– Salt: 1 teaspoon
– Cooking oil: 1 tablespoon
– Sesame (roasted): 2 tablespoons
– Sprigs scallions (minced): 6
– Water (cold and hot)
Soak mung beans in warm water for about 2 hours. Drain well. Then cook with 0.5 liter of water over low heat for about 20 minutes to soften beans then mash well.
Heat a skillet with a teaspoon of cooking oil then add minced scallions to stir-frying. Add mung beans and continue stir-frying. Put 2 tablespoons of coconut milk, a tablespoon of sugar and a little salt in and turn regularly. Take out of heat.
Shape mung beans into small balls (with 3 cm diameter) as the filling. Pinch glutinous rice flour, rice flour with water to make pastry. Shape the mixture into balls which are bigger than the filling.
Flatten the balls and put the filling in the center then roll again. If there is some flour left, shape it into balls of thumb-size.
Pour 2 litters of water into a pot and put the dumpings in, bring to a boil. Cook until the dumplings float to the surface. Take them out and place in cold water.
Slice and bruise the ginger.
Boil 1.5 liters of water, add sugar, a little salt and ginger. Add the dumpings and cook for about 10 minutes. Remove from heat.
Mix coconut milk left with 1/4 cup of water, 2 tablespoons of sugar and a little salt. Boil and add tapioca starch mixed with water to thicken. Remove from heat.
Ladle soup out into a bowl, pour a tablespoon of coconut milk and sprinkle with fried sesame on top.