Ginger Surprise (banh Gung Dac Biet) - Pt. 1 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 ounce: Ginger root, crushed
1 cup: Sugar,
1 1/2 cup: Hot water,
FILLING
1/3 cup: Dried yellow mung beans,
Soaked in warm water for 30,
Minutes, and drained
1 1/2 tbsp: Sugar,
4 tbsp: Sesame seeds,
DOUGH
2 cup: Glutinous rice flour,
OR,
All-purpose flour,
1 cup: Boiling water,
Directions:
1. Make the ginger syrup by swirling the ginger and sugar constantly
in a small saucepan over low heat, until the sugar browns. When it
starts to smoke, stir in the hot water (be careful: you could give
yourself a nasty burn with the spluttering) and al 2. Make the
filling by steaming the mung beans over high heat for 20 minutes.
Transfer to a blender of food processor, add the sugar and process to
a fine paste. Put in the refrigerator for 20 minutes to firm up.
Continued on part 2.
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
Source from luhu.jp
in a small saucepan over low heat, until the sugar browns. When it
starts to smoke, stir in the hot water (be careful: you could give
yourself a nasty burn with the spluttering) and al 2. Make the
filling by steaming the mung beans over high heat for 20 minutes.
Transfer to a blender of food processor, add the sugar and process to
a fine paste. Put in the refrigerator for 20 minutes to firm up.
Continued on part 2.
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
Source from luhu.jp