← Nouns Cooking · Vietnamese

Ingredients

• 150 g Split, skinned mung beans
• 1 tbsp Sugar
• ¼ tsp Salt
• 1 tbsp Vegetable oil
• 300 g Glutinous rice flour
• ¼ tsp Salt
• 270 ml warm water (roughly)
• 1 l Water
• 250 g palm sugar or dark brown sugar
• 40 g Ginger, peeled and cut into fine matchsticks
• 1 pandan leaf, knotted (optional)
• 200 ml Coconut milk
• 1 tbsp Sugar
• 1 pinch Salt
• 2 tbsp toasted sesame seeds

Method

1. Soak the mung beans in water for 1 hour, then drain. Simmer them in fresh water to just cover for 20 min until soft and dry (or steam them). Mash with the sugar, salt and oil into a firm paste and roll into 24 small balls.
2. Mix the glutinous rice flour and salt, then work in the warm water a little at a time and knead for 3–4 minutes into a smooth dough that feels like soft play dough. If it cracks, add a few drops of water; if it sticks, a little flour.
3. Flatten a walnut-sized piece of dough into a disc, wrap it around a mung bean ball and roll between your palms until smooth and sealed. Repeat.
4. Bring a large pot of water to the boil and cook the balls in batches. When they float, give them 2 min more, then lift them into a bowl of cold water.
5. For the syrup, simmer the water with the palm sugar, ginger and pandan for 10 min until fragrant. Add the rice balls and simmer for 5 min so they soak up the flavour.
6. Warm the coconut milk with the sugar and salt. Serve the balls in bowls with plenty of syrup, a drizzle of coconut milk and a sprinkle of sesame.

Tips

• The dough dries out fast, so keep it covered with a damp cloth while you shape.
• These are made for festivals such as the Cold Food Festival (Tết Hàn Thực), but they are a treat any chilly evening.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Delightful Plate Wok and Kin