These Cambodian desert dumplings are a treat!
Thanks to Norwich Sea Scouts who tested this recipe yesterday.
Serves 20 with two dumplings each.
Ingredients:-
Split Mung Beans 400 grams;
Glutinous Rice Flour 400 grams;
Granulated sugar (or your own substitute) 250 grams;
Vanilla bean paste;
Warm Water;
Small bag of sesame seeds.
For the sauce
Sugar (you don't need more than the bag above!)
Fresh Ginger - a big fist shape.
Coconut milk - one tin.
Method
Cook the mung beans as if you are making rice. Once they are sticky, take them off the heat and let them steam in the last of the liquid with the lid on. This will make a good paste when you mash the beans with the back of a fork.
Now flavour with the sugar and the vanilla. I used 4 heaped desert spoons of sugar for 400 grams of mung beans and then two teaspoons of vanilla. Taste and see... it should be nice and sweet. You could put this in the fridge for later.
For the dumpling cases, put the rice flour into a bowl and add some warm water until the mix is the consistency of playdough. Work it in your hands for a bit to get it nice and pliable. Then piece it up and roll it into small balls and flatten on floured board with the heel of your hand to make a rough circle.
Take your mung mix and roll it into even smaller balls and put them onto the top of your flattened cases. It should look like a small, fried egg.
Now simply pinch up the edge of the dumpling cases to completely wrap up the filling and then briefly roll the dumpling between your palms to make it nice and round. Now it will look like a good sized lychee.
Put it in a pan of boiling water. It will sink to the bottom and then rise to the top when it is cooked. Takes 5 - 10 minutes, depending on size.
Roll the freshly cooked dumpling in sesame seeds for a nice crunch.
Sauce:-
For the yummy sauce: chop and peel a small fist of ginger and put it into the saucepan with 4 heaped desert spoons of sugar. Let the sugar clarify and then take straight off the heat. Add your coconut milk immediately, stirring all the time and then put it back onto the hotplate. Slowly bring to the boil and then take off the heat again straight away. Set aside.
You can make these the day before as they are also good cold: serve them into individual dishes with a bit of the sauce and leave overnight in the fridge.
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