Rice Ball Sweet Soup

Bánh Trôi Tàu

Inspired by:
Banh Troi Tau Pham Bang
No 30 Hang Giay, Hang Buom Ward, Hoan Kiem, Hano

Yields 4 Servings

Ginger Syrup

2-inch piece ginger, thinly sliced
4 oz palm sugar
1 ½ c water

Mung Bean Filling

1 c glutinous rice flour
1 c warm water
⅛ t salt

Coconut sauce

¾ c coconut cream
2 t sugar, granulated
1 pandan leaf
⅛ t salt

To Complete

1 t toasted sesame seeds

For Ginger Syrup

In saucepan, place ingredients over medium heat. Stir until sugar dissolves. Reduce to simmer for 30 minutes.  from syrup. Set aside.Remove and discard ginger

For Mung Bean Filling

Drain, then steam the mung beans for 15 minutes or until soft. Set aside. Add steamed mung beans, coconut milk, sugar, salt, sesame oil to food processor. Blend until smooth. Transfer to refrigerator until cool enough to handle. Form balls out of ½ – 1 tablespoon size scoops. Place on cookie sheet. Cover with plastic wrap. Refrigerate.

For Glutinous Dough

In medium bowl, sift the flour. Add the warm water while continuously stirring until mixture is firm. If needed add more flour so dough isn’t sticky. Cover with a damp towel. Set aside to rest for 20 minutes.

For Coconut Sauce

In a small saucepan over medium heat, combine the coconut cream, sugar, and salt. Stir to combine and cook until the mixture starts to bubble. Remove from heat. Set aside.

To Complete

Shape the dough into balls larger then the mung beans. Flatten each ball round discs. Place the mung bean filling in center. Wrap up the dough around it, forming a ball that completely covers the mung bean. Roll between palms of hand to make the ball smooth. Bring water in large pot to boil. Add the rice balls, gently stirring to prevent sticking at the bottom of the pot. Simmer until the skin is almost translucent, about 8-10 minutes. Remove rice balls with a slotted spoon. Transfer to saucepan with ginger syrup. Simmer for 5 minutes. Divide the rice balls and ginger syrup among serving bowls. Top with coconut sauce, toasted sesame seeds. Serve warm.