Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

See part 1 for steps 1 and 2.

3. Toast the sesame seeds by dry-frying in a wok for 2 minutes.
Reserve 2 tablespoons for garnishing, put the remainder in a blender
and process to a paste. Combine with the mung bean paste and blend
well. Roll 16 marblesized balls of the mixture (1 t 4. Place the
glutinous rice flour in a mixing bowl and quickly mix with the hot
water to make a sticky dough. Cover and leave to stand for 5 minutes.
Dust a work surface with flour and knead the dough for 3 minutes
until soft and smooth. Divide into 2 5. Flatten the dough balls, one
at a time, into 2 1/2 inch discs. Place a mung bean ball in the
center, gather the edges around and pinch to seal.
Roll the dumplings between the palms to form perfect balls. 6.
Divide each of the remaining four dough balls into four, cover and
set aside. 7. Bring a large pot of water to a boil. Boil the filled
dumplings for 2 minutes over a moderate heat. Add the smaller
dumplings and cook for a further 3 minutes or until they rise to the
surface. Drain. 8. Reheat the ginger syrup over low heat in a large
saucepan. Add the dumplings and allow to simmer for 2 minutes. Set
aside to cool. 9. Serve four large dumplings and four small ones to
each person in individual dessert cups or rice bowls. Sprinkle with
the reserved toasted sesame seed.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
see part 1 for ingredients

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