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| Photo: VN Express |
Ingredients
– Pumpkin: 300 gr
– Glutinous rice flour: 250 gr
– Roasted peanuts: to taste
– Shredded coconut: to taste
– Coconut milk: 200 ml
– Palm sugar, white sugar, rock sugar: to taste
– A small piece of ginger
– Mung bean without shells: 250 gr
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| Photo: VN Express |
Instruction
– Peel and chop the pumpkin, then boil or steam it. When the pumpkin is well-cooked, take it out and leave to cool.
– Smash the pumpkin until it turns into a fine puree, then add a tablespoon of sugar.
– Slowly add the glutinous rice powder and knead the pumpkin until the dough is firm and not sticky.
– Wash the beans, soak them in water for 2-5 hours before draining. Mix the beans with a pinch of salt then steam them.
– Take the beans and wait until they are lukewarm before crushing finely.
– Add 2 tablespoons of sugar and a little vanilla (optional) into the crushed bean mixture, mix well.
– Shape the pumpkin balls, each ball needs 30 gr of pumpkin dough and 20 gr of filling.
– Press the dough flat, put the filling in the middle, fold the edges, and then shape the balls into mini pumpkins.
How to shape the balls:
– Shape the balls as round as you can, then press them slightly to create 2 flat surfaces. Use a stick or knife to press around the balls to shape them into mini pumpkins.
– Make “pumpkin stems” out of sticky rice dough. Use chopsticks to gently press the tops of the pumpkins, then stick the stem in.
– If you do not want to make the “pumpkin stems” out of dough, you can use vegetable leaves.
– Boil a pot of water, drop the “pumpkins” in and boil until the balls floating in the water, then take them out, and put them in a bowl of cold water.
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| Photo: Mon Ngon Moi Ngay |
How to make the ginger sugar syrup:
– Add 500 ml of drinking water and 200 gr of sugar into a pot.
– Bring the mixture to a boil, then crush a piece of ginger and drop it into a pot of water. Leave the pot boiling for 1-2 minutes then lower the heat.
– Drop the pumpkin balls into the syrup pot, cook for about 10 minutes on low heat, then turn off the heat.
How to make the coconut milk:
– Pour 200 ml of canned coconut milk into a small pot, then add 2 tablespoons of sugar, 50 ml of drinking water, one tablespoon of tapioca, and a small pinch of salt.
– Dissolve all the ingredients in the mixture, then boil gently. Turn off the heat, leaving it to cool down.
– When serving the dish, put a few pumpkin balls into a bowl, fill with ginger sugar syrup, and pour a few teaspoons of coconut milk in, wih shredded coconut and roasted peanuts on top. The dish can be served hot or cold.
