Che Troi Nuoc- Banh Xoi Nuoc -Glutinous Rice Balls with Mung Beans Filling in Ginger Syrup

Ingredients:
Glutinous Ball Dough Batter:
• 16 oz glutinous rice flour (Glutinous Rice flour- amzn.to/413bxCf)
• 2 tbsp rice flour (Optional - you can do Without as well-Thai Rice Flour- amzn.to/3FglhzO)
• 1 1/3 cups water (1 cup cold water + 1/3 cup hot water)
• 1/3 cup coconut cream
• 1 tablespoon oil
Mung Bean Filling:
• 200g yellow mung bean (Mung Bean Peeled split- amzn.to/3l5ABsg)
• 800 mL water
• 1/2 tsp salt
• 1/4 cup coconut cream ( Mae Ploy Coconut Cream-amzn.to/3ZMGgTd)
• 2 tbsp sugar
Coconut Syrup Topping:
• 1 can (19oz) Coconut Cream- Remaining coconut cream from the can
• 1/2 tsp salt
• 2 tbsp sugar
• 1 tbsp cornstarch (Cornstarch- amzn.to/3HYvkdk)
• 1 tbsp water
Sugar Syrup:
• 6 cups water
• 1 cup sugar
• 2 pcs palm sugar (100 g) (Palm sugar -amzn.to/3y4i4iW)
• 4 slices ginger
• 1/4 tsp salt
• Optional (Pandan leave)
Optional Topping:
• 1/4 cup sesame seeds
• 1/4 cup chopped peanuts
Instructions:
1. Glutinous ball dough batter:
• In a mixing bowl, combine glutinous rice flour, rice flour, and coconut cream.
• Add in 1 cup of cold water and mix well.
• Slowly add 1/3 cup of hot water while kneading the dough until it becomes smooth and pliable.
• Divide the dough into small pieces and shape them into balls.
2. Mung bean filling:
• Rinse the yellow mung beans and place them in a pot with 800 mL of water.
• Bring to a boil over high heat, then reduce to low and simmer for 30 minutes or until the mung beans become soft and mushy.
• Add salt and stir until well combined.
• Mash the mung beans with a spoon or a potato masher.
• Add coconut cream and sugar and mix until well combined.
• Let the mixture cool down before using it as a filling for the glutinous balls.
• Divide the mung bean into small pieces and shape them into balls.
3. Coconut syrup topping:
• In a saucepan, combine the remaining coconut cream, salt, and sugar.
• Stir and bring to a boil over medium heat.
• In a small bowl, mix cornstarch with 1 tablespoon of water until well combined.
• Add the cornstarch mixture to the saucepan and stir until the mixture thickens.
• Remove from heat and let it cool down before using it as a topping for the glutinous balls.
4. Sugar syrup:
• In a pot, combine water, sugar, palm sugar, and ginger.
• Bring to a boil over high heat, then reduce to low and simmer for 15-20 minutes or until the sugar is fully dissolved.
• Remove from heat and let it cool down before using it as a dipping sauce for the glutinous balls.
5. Assembling the glutinous balls:
• Flatten each ball of glutinous dough with your palm.
• Place a small amount of mung bean filling in the center of each flattened dough.
• Wrap the dough around the filling and roll it into a ball shape.
• Boil a pot of water and drop the glutinous balls into the boiling water.
• Cook for 3-5 minutes or until the glutinous balls float to the surface.
• Remove the glutinous balls from the pot with a slotted spoon and place them into a bowl of cold water to cool down.
• Drain the glutinous balls and place them onto a serving plate.
• Drizzle coconut syrup topping and sugar syrup over the glutinous balls before serving.
6. Sesame seed and peanut topping (optional):
Sprinkle the toasted sesame seeds and chopped peanuts over the glutinous balls before serving as an optional topping.