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Preparation
15 minutes
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Gấc sticky rice dumplings with mung bean filling For 2 people
Gấc 1 tablespoon Mung beans, peeled 100 gr Sweet potato 1 piece Ginger 1 piece Glutinous rice flour 400 gr Sugar 100 gr Coconut milk 4 tablespoons Salt 1 teaspoon
How to choose fresh ingredients
How to choose delicious gac fruit
- When buying gac, choose those that are round, have evenly opened spikes, have an orange-red skin, and feel heavy when held.
- Avoid buying gac fruits that are broken, bruised, or spoiled, as when gac is broken or bruised, air will enter inside the fruit, causing it to be usable for only 1 – 2 days.
How to choose fresh sweet potatoes
- You should choose sweet potatoes that are sweet variety for a tastier dish and more appealing color.
- For sweet potatoes, when cutting or breaking the small end, you will see a light orange color inside and a certain amount of syrup flowing out.
- Choose sweet potatoes that are reddish-purple in color and have syrup marks on the skin.
- When buying sweet potatoes, select those that are not bruised, cracked, or have deep spots.
- Opt for medium-sized tubers as smaller tubers tend to be tastier and sweeter than larger ones.
- Avoid choosing overly fresh sweet potatoes because when they are fresh, they contain a lot of water, and the amount of syrup is not much, making them less sweet.
See details: How to make thick, fragrant, and delicious coconut milk at home
Tools needed
Rice cooker, frying pan, plastic wrap,…
How to make Gấc sticky rice dumplings with mung bean filling
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Prepare the ingredients
Wash the mung beans thoroughly, place them in a basin. Pour enough water to cover the beans and soak for about 1 – 2 hours until soft.
Peel the sweet potato and cut it into small pieces about the size of a finger joint. Peel the ginger and slice it thinly.
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Cook the mung beans
After soaking, drain the mung beans. Place all the mung beans in a rice cooker, add the cut sweet potato pieces and 1/2 teaspoon of salt.
Pour water to cover the mung beans by about half a finger joint. Finally, turn on the rice cooker just like you would for cooking regular rice.
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Kneading the dough
When you see the rice cooker switch to the Warm mode, take the sweet potato out and place it in a bowl. Use a spoon to mash the sweet potato until smooth.
Prepare a small basin, add 400g of glutinous rice flour and the mashed sweet potato, 1 tablespoon of fresh gấc, and about 20ml of warm water, and mix well.
Next, add about 10ml of warm water to the flour and mix again. Keep adding warm water little by little, mixing the flour until you see it has enough moisture and is not cracking, then stop.
Finally, use your hands to knead the dough until it becomes a smooth and elastic mass. Use plastic wrap to cover the dough tightly to prevent it from drying out.
Tip: The glutinous rice flour should be kneaded with warm water between 50 – 70 degrees, which is the most suitable because water that is too hot will cause the dough to stick to your hands, making it difficult to shape the dough. Kneading the dough with cold water will easily cause the dough to clump together and it will not dissolve completely.
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Cooking Mung Beans
Pour the cooked mung beans into a bowl, using a spoon to mash the beans until smooth.
Place a pan on the stove, add the mung beans and 40g of sugar to the pan. Turn on the heat to low, stirring continuously until the sugar dissolves. Next, add 1 tablespoon of coconut milk to the mung bean mixture. Then cook for about 15 minutes until the mung beans become thick and do not stick to the pan. Turn off the heat and let the mixture cool.
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Making Sticky Rice Balls
Divide the mung bean paste and gấc paste, rolling them into round balls (large or small depending on your preference). Then place the balls onto a serving plate.
For the gấc ball, flatten the ball, place the mung bean ball in the center, and wrap the mung bean tightly so that the filling is completely enclosed within the paste, rolling it into a nice round shape.
Repeat this process until all the paste is used up.
Tip: You need to seal the paste tightly to prevent air from getting inside the cakes, as boiling the cakes may cause them to crack or break. You can adjust the size of the cakes to your taste; however, do not make them too large, as they can become overwhelming to eat.
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Cook the dessert
Place a pot on the stove, add about 500ml of filtered water to the pot, then add all the remaining sugar and sliced ginger. Season with 1/2 teaspoon of salt, and stir well. Next, add about 2 tablespoons of coconut milk to the pot, and mix the mixture together. Bring the mixture to a boil over medium heat.
When the water in the pot begins to boil, slowly add the floating cake balls. Use chopsticks to gently stir to prevent the cakes from sticking to the bottom of the pot, and cook until the cakes float.
Scoop the floating cakes into bowls, sprinkle with a little roasted sesame, and drizzle with more coconut milk to enjoy the dish.
Tip: To make the dessert more aromatic, add about 1 teaspoon of vanilla extract to the pot, stir gently and cook for an additional 3 minutes before turning off the heat.
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Final Product
The sticky rice dessert with red balls looks incredibly eye-catching, with a fragrant aroma of gấc. The outer layer of the rice cake is soft and chewy, sweet and fragrant, wrapping around the rich filling made from mung beans, with a hint of spiciness from ginger that makes the dish even more appealing. Invite the whole family to enjoy it together.
How to Store Sticky Rice Dessert
It is best to consume the sticky rice dessert on the same day it is made; if there are leftovers, you can cover it tightly and store it in the refrigerator for 2 – 3 days. When you want to eat it, just reheat it.
See more:
The dish sticky rice dessert with gấc and mung bean filling is chewy and delicious but really easy to make, isn’t it? It will definitely help you “score points” with visitors to your home! Wishing you success.
*Refer to the images and recipe from the YouTube channel COUNTRYSIDE CUISINE
