You may know about Glutinous Rice Ball in Ginger Syrup, however, with a little change you can create a new dessert for your family. Today, I will introduce one of amazing Vietnamese Dessert Recipes for you guys. It is called Rice Ball with Purple Yam in Ginger Syrup (Chè Trôi Nước Khoai Tím). Here will be one of my dishes for Tet Holidays. One hot sweet soup with some sliced ginger and beautiful pruple color from purple yam will not only create a delicious dish for your family, but also is really eye-catching.
The weather is still freaking cold these days. Enjoy this desert with your beloved family or friends is really a good decision. If you do want to make one of stunning Vietnamese Dessert Recipes with us, please follow our instructions below carefully.
2 – 3 purple yam
200gr sticky rice flour
¼ bowl brown sugar
1 clove ginger, peele and sliced thinly
*** For filling: 200gr mung bean + ½ teaspoon salt + 1 tablespoon white sugar + purple onion.
*** For coconut syrup: 200ml coconut milk + ½ teaspoon salt + 1 teaspoon sugar + 1 teaspoon tapioca starch.
Step 1: Clean purple yam carefully to reduce all dirty around cover. Bring to steam and crush well.
Step 2: Mix crushed purple yam (in step 1) with sticky rice flour. Next, pour slowly 50 – 70 ml warm water into this mixture (60 degree)
Step 3: When pouring water, use your hands to mix until this mixture is soft and smooth. Cover it in 30 minutes. Depend on sticky rice flour, you can use more or less water.
Step 4: Clean mung bean in many times. Bring to steam and grind well.
Step 5: Heat 2 teaspoons oil, add more sliced purple onion and fry until it is fragrant. Next, add grinded mung bean + salt + sugar into pan and use wood spoon to fry well until mung bean is dried.
Step 6: Turn off the heat, wait to mung bean (in step 5) get cool. Use your hands to separate into small balls.
Step 7: Here is the important step to create one of spectacular Vietnamese Dessert Recipes for your family. So, you should not neglect when cooking. Use your hand to separate the mixture of purple yam (in step 3) into small balls. Press thin and add mung bean ball (in step 6) in the center, cover well. Continue until all mung bean and purple yam balls are out.
Step 8: Boil the water, next add one by one ball (in step 7) into pot and cook until they float on face of water. Pick them into basket.
Step 9: Mix brown sugar + 2 bowl cold water + sliced ginger and bring to boil.
Step 10: Cook until sugar is melted, put one by one ball (in step 8) into pot, cook with small heat in 20 – 30 minutes. Turn off the heat.
Step 11: Making coconut syrup: Pour coconut milk + salt + sugar + tapioca starch into small pot, cook with medium heat. Do not stop stirring when cooking. When this mixture becomes thick, turn off the heat.
Finally, your dish is ready to serve. Scoop into bowl, sprinkle a little roasted sesame on face and pour a little coconut syrup and you can eat already. I suggest you should eating when it is hot. Hope you love this sweet soup and do not miss our other stunning Vietnamese Dessert Recipes next time. Good Luck for your Cooking. And Happy Lunar New Year, everyone.
Ian 2015-02-23 13:23:52
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